Ingredients :
Instructions :
Make marinade :
In a medium bowl, whisk together coconut milk, lime juice and zest, sambal oeleck, brown sugar, vegetable oil, coriander, cumin, tumeric, cinnamon, ginger, garlic, and season with salt to taste.
Reserve a portion of marinade: Measure out 1/3 cup of marinafe mixture (leaving plenty of garlic and ginger behind) and reserve separately in the fridge for later use.
Place chicken in resealable bag or bowl. Pour marinade over chicken and put in fridge for 1-6 hours to marinade.
When the chicken has had time to marinade, preheat Heat Grill, until it reaches 400 degrees. Cook Chicken on grill 5 minutes, then baste with reserved marinade often, flip chicken and continue to baste until chicken is 165 degrees in centre. Do not over cook!
Transfer chicken to plate, with Jasmine rice and vegetable of your choice, and garnish with cilantro.
Enjoy!