The recipe below is a tasty, slightly exotic, but relatively simple way of preparing chicken. It comes from Mozambique, part of Portuguese Africa. Enjoy
Grilled Chicken with Coconut Sauce
1/2 cup lemon juice
2 cloves garlic, minced
1/4 tsp. crushed red pepper
1/2 tsp. salt
1 3-lb. chicken, cut up
1 Tbs. vegetable oil or melted butter
1 cup coconut milk
Place the chicken in a large, deep bowl. Combine the garlic, lemon juice, red pepper, and salt, and pour it over the chicken. Turn the pieces several times to be sure each is covered with marinade. Marinate chicken for 2–4 hours at room temperature or for 4–6 hours in the refrigerator. Turn every 20–30 minutes, to keep marinade evenly distributed.
Arrange chicken pieces, meat side down, on the rack of a broiling pan. Mix the oil or butter with the coconut milk and brush each chicken piece with the mixture. Broil chicken about 5–6 inches from the heat source for 8 minutes. Baste the chicken with the coconut mixture, and broil chicken another 8 minutes. Turn chicken over, and repeat the basting and broiling on the other side.
Remove chicken to a heated plate and keep warm. Pour the juices that have collected in the bottom of the broiler pan into a small saucepan. If there is a lot of fat, you may wish to skim some of it off. Then add the rest of the coconut mixture and cook over low, stirring constantly, until heated through (do not boil). Put the sauce in a bowl or gravy boat and serve alongside the chicken. Serves 2–4.
Note: When using an acid-based marinade such as lemon juice, it is best to use a non-reactive container. Pyrex, glass, or ceramic would be your best choices for marinating the chicken
©2008 Cynthia Clampitt