Recipe Details

  1. Quarter the ginger into chunks for processing. Cut the scallion into 1" lengths. With a vegetable peeler, trim off the lemon zest (just the yellow part). Halve the lemon and squeeze out 2 tablespoons of juice.
  2. Combine the ginger, scallion, lemon zest, and garlic in the bowl of a food processor and chop finely. Add the lemon juice, cilantro, coconut milk, barbecue sauce, soy sauce, brown sugar and salt. Whiz until everything is finely chopped.
  3. Pour the mixture into a container for marinating. Add the chicken and coat well with the marinade. Cover and refrigerate at least 2 hours, preferably overnight.
  4. Prepare a grill for direct cooking.
  5. Drain off excess marinade from the chicken. Discard remaining marinade. Grill the chicken on both sides over direct medium-high heat, flipping halfway through, until the meat is firm and opaque in the center.
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