AYAM PANGGANG - PERANAKAN GRILLED CHICKEN

Think of this Peranakan coconut & lemongrass chicken as barbecue chicken’s bolder, more adventurous younger brother. The Peranakan rempah and coconut marinade doubles up as an easy sauce for the smoky chicken.  

Serves 4 with rice

½ jar Peranakan Turmeric & Lemongrass spice paste
200ml coconut milk
Two big pinches of sea salt
1kg chicken thighs, boneless, skin-on

To serve

Handful of coriander, finely chopped
2 tablespoons of toasted dessicated coconut

Mix the spice paste and coconut milk together with a big pinch of salt. 
Cover chicken thighs with it. Marinade for as long as you can, preferably overnight.
The next day, drain, reserving the marinade. Grill. Let rest for a while before slicing.
Bring reserved marinade up to a simmer for 5 minutes to make your sauce. Pour any juices from resting into the sauce. 
Slice the chicken and serve on top of the rice. Pour the sauce over and finish with chopped coriander and toasted coconut.