Coconut Chicken
Photo: jeffreyw, CC BY 2.0
Coconut Chicken is a marinated, grilled chicken dish that began as a joke about roadside barbecue stands in the Caribbean. Stabbing the skin-on pieces lets a marinade of coconut milk, lime, ginger and mint soak in, and brushing it on while the chicken cooks builds a crisp, fragrant skin. The rice is simmered with cloves and finished with more of the coconut, so the plate hangs together nicely.
Instructions
Prick the chicken in several places, about half an inch deep, so the marinade can reach into the meat.
Mix the coconut milk, lime zest and juice, mint, paprika, salt and ginger in a dish. Add the chicken and turn it until it is covered, then leave it to marinate for at least 3 hours, turning now and then. Overnight is better.
Cook the chicken on a barbecue, electric grill or in the oven, brushing it often with the marinade as it cooks. It is ready when the meat is cooked through and the skin is crisp.
Bring a large pan of salted water to the boil and add the cloves. Add the rice and boil until tender, then drain and rinse under hot water to wash off excess starch. Pick out the cloves and throw them away.
Return the rice to the pan over a low heat and stir in about half a cupful of the coconut marinade, or any leftover coconut milk from the tin. Warm it through slowly.
Stir in the butter at the last minute and let it melt. If you have any mint left, add a handful of the chopped leaves too, then fluff the rice with a fork.
Spoon the rice into the middle of each plate and put the chicken on top. Squeeze over a little fresh lime juice and serve with a green salad.
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