Malaysian Spiced BBQ Chicken With Coconut Rice
Recipe by Adrian Richardson
Serves 3-6 | 
Prep 15 min | 
Cook 30 min
Ingredients
- 6 x large chicken thighs with the skin left on
- 3-6 banana leaves (depending on desired servings)
- Mixed herbs for garnishing
- 1 small red chilli, sliced
- 3 limes
Marinade:
- 1 large knob of ginger, grated
- 2 long red chillies, sliced
- 2 tbsp AYAM™ Rendang Curry Paste
- 4 tbsp AYAM™ Curry Powder
- ½ cup coriander, chopped
- ½ cup spring onion, chopped
- Salt
- Pepper
- Extra virgin olive oil
Coconut Steamed Rice:
- 2 cups jasmine rice
- 1¾ cups AYAM™ Coconut Milk
- 1¾ cups water
Method
Chicken:
- In a large bowl mix together the marinade ingredients until well combined.
- Pour the marinade mix over chicken until evenly spread.
- Cook the chicken on the BBQ, turning frequently to ensure it’s cooked through evenly.
- Once the chicken has cooked and rested, serve on a fresh banana leaf with a serve of coconut steamed rice.
- Garnish with fresh herbs, chilli and lime.
Coconut Rice:
- Bring coconut milk and water to boil.
- Stir in the rice with salt and simmer covered for 15-20 minutes on low heat until liquid has been absorbed.
- Stand aside for 5 minutes, covered to cool.
