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  • 4 Tegel single chicken breasts or 8-10 boneless chicken thigh portions.
  • juice from 2 lemons or 4 limes
  • grated zest from 2 lemons or 4 limes
  • 1 Tbsp chopped fresh coriander or parsley
  • 1 Tbsp grated fresh ginger
  • ¼ cup coconut milk
  • 1 Tbsp honey
  • Sauce

  • 425 g can Wattie's Creamy Satay Stir Fry Sauce
  • ½ cup coconut milk
  • 1 cup cooked pumpkin puree
  • 2 Tbsp chopped cashew nuts


1. Cut 3 deep cuts in the skin of each chicken breast or thigh portion.

2. Mix together the lemon or lime zest and juice, coriander or parsley, ginger, coconut milk and honey and pour over the chicken. Turn to coat. Cover and marinade in the refrigerator for 30 minutes. Brush off excess marinade.

3. BBQ over a moderately hot heat or cook in a hot lightly oiled frying pan for 15-18 minutes by placing skin side down first and then turning half way through the cooking time. Alternatively grill.

4. Mix the Wattie’s Stir Fry Creamy Satay Sauce with the coconut milk, pumpkin puree and cashews and simmer gently for 5 minutes.

Serve the chicken on grilled pineapple with the satay sauce and plenty of summer salads.

Rate and Review

4 Ratings Coconut Chicken

Reviews (4)

jen's Review | Rating

The marinated chiken was superb, but the sauce was just OK.

Zoe's Review | Rating

Easy to make. Absolutely delicious. Looks very 'professional'.

Sandy Harvey's Review | Rating

Question: Do you use the coconut milk lemon juice etc mixture in the sauce, as it requires cocnut milk in sauce but only the one lot mentioned in recipe and thats used in marinade. Thanks Sandy

Wilma de Vries's Rating