A Blast from The Past ...... {Thai Grilled Chicken}

When I was young Sainsbury's did a load of adverts that I guess were the first kind of supermarket celebrity endorsed adverts ever made. A celebrity would basically talk you through a recipe usually one that was slightly exotic (apparently it's thanks to these adverts that mozarella became mainstream on supermarket shelves) and then you could pick up the recipe card in store and get all the ingredients. Apparently when an advert came out Sainsbury's shelves would be empty of the ingredients on the card. Any how my Mum had a folder of these recipes and when she had people for dinner she would often make the Thai chicken that Shirley Bassey (I think) endorsed and I loved it, so after finding the video on YouTube (the recipe folder has long gone) I decided to make my version of this last night, and it was every bit as good as I remembered. Strange how tastes can evoke such strong memories.... anyone else remember the adverts? Guess its a UK thing......

Thai Grilled Chicken 

200g block of creamed coconut
300ml hot water
4 cloves of garlic, peeled and chopped
3 fresh green chillies, de-seeded and chopped - I had to use 1 red as I ran out of green 
1-2 TBSP fresh ginger, chopped
3 TBSP rich soy sauce
grated zest and juice of 2 limes
2 level TBSP caster sugar
1/2 pack of fresh coriander

3 boneless chicken breasts (this makes enough for 4 chicken breasts though)

Wild rice

mangetout 

cut the coconut cream into large chunks and place in a bowl. Pour the hot water over the coconut and stir to dissolve. place this in a blender with all the other ingredients except the chicken. Blend for a few seconds until well mixed and allow to cool slightly. make diagonal cuts across the chicken breasts, arrange in a dish and pour over half the coconut mixture. Cover and marinate in the fridge for at least 30 mins - overnight is best though. arrange the chicken skin side down in a grill pan and spread over the marinade grill for 15 – 20 mins, turning and basting occasionally. heat the remaining coconut mixture in a saucepan stirring occasionally and simmer gently for 2 or 3 minutes but do not boil. Serve the chicken with the sauce wild rice and some steamed mangetout. 

Linking up for the first time with Honest Mum - Thanks for inviting me to join in Tasty Tuesdays! 

And with Delcious Dish Tuesday with Eat Drink and Be Mary and Full Time Mama