Thai Marinade for Chicken

DSC_0004_4chicken with Thai marinade

This is my go-to dinner plan when time is short but I want something really good. That is why almost all of you who have eaten at my house have had this. I think I got this recipe from Martha Stewart’s site and she said you can marinate fish in this as well, but I will never try that. I triple this recipe because that uses up the whole can of coconut milk. What are you going to do with 2/3 of a can of coconut milk? I don’t have time to think about that. Even if you are not cooking for a crowd, I suggest you triple it anyway, but divide it into three ziplock bags and freeze it for a day when you really don’t have time to make dinner, but you still want to eat well. The meat will marinate while it freezes and again while it thaws making it extra yummy. 


THAI MARINADE FOR CHICKEN        for 2 lbs. meat


½ C. unsweetened coconut milk

½ C. loosely packed fresh cilantro

¼ C. Asian fish sauce

4 tsp. garlic

2 Tbs. freshly grated ginger

juice of 1 lime

1 Tbs. sugar

¼ tsp. cayenne pepper


Puree all ingredients 30 seconds. Pour over meat in plastic bag and gently rub marinade into meat.  Refrigerate several hours. Grill, basting occasionally during first half of cooking.



Another reason to cook this in large quantities is so you can have leftovers. The next day, this will be scrumptious sliced up on a salad. Leftover salad, even. How about grilling it on Saturday, then having the planned leftovers for lunch on Sunday after church? Or send it to work with your Honey. He will feel loved when everyone else heats up their Lean Cuisine and he gets fresh food that looks like it came from a restaurant. Cut the meat with your kitchen shears, right over the salad. Less mess and much easier than a knife. 


DSC_0013_3salad with chicken



© Being Fruitful, 2012