Grilled Chicken with Spicy Tamarind-Coconut Glaze and Thai Basil Slaw
This unique grilled chicken recipe combines the tangy sweetness of tamarind and coconut with the aromatic freshness of Thai basil, creating a delightful fusion of flavors that will excite your taste buds. The accompanying slaw adds a crunchy texture and a burst of color, making this dish not only delicious but visually appealing as well.
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Begin by marinating the chicken breasts in a mixture of tamarind paste, coconut milk, soy sauce, and minced garlic for at least 30 minutes.
Preheat your grill to medium-high heat while the chicken marinates. Remove the chicken from the marinade and let any excess drip off.
Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. While the chicken is grilling, prepare the Thai basil slaw by combining shredded cabbage, grated carrots, chopped Thai basil, and sliced red bell pepper in a large bowl.
In a separate bowl, whisk together lime juice, fish sauce, and a touch of honey to create the dressing.
Pour the dressing over the slaw and toss to combine. Once the chicken is done, let it rest for a few minutes before slicing.
Serve the grilled chicken on a bed of the Thai basil slaw, garnished with additional basil leaves and lime wedges for a fresh finish.
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