Samoan-style Grilled Chicken

Ingredients

While the original Georgian Chicken Tabaka is traditionally pan-fried, this Samoan adaptation focuses on grilling the chicken to infuse it with a smoky flavor. The marinade also incorporates tropical ingredients like coconut milk and lime juice, which give the dish a distinct Samoan twist. Additionally, the serving suggestions and side dishes have been tailored to complement the flavors and culture of Samoa. We alse have the original recipe for Chicken tabaka, so you can check it out.

• 1 whole chicken, cut into pieces 1 whole chicken, cut into pieces
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons fresh ginger, grated 2 tablespoons fresh ginger, grated
• 4 cloves garlic, minced 4 cloves garlic, minced
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the coconut milk, ginger, garlic, lime juice, soy sauce, brown sugar, paprika, cumin, coriander, salt, and pepper. Mix well.
2. 2.
   Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the chicken from the marinade, allowing any excess to drip off. Reserve the marinade for basting.
5. 5.
   Grill the chicken for about 6-8 minutes per side, or until cooked through and nicely charred. Baste with the reserved marinade occasionally during grilling.
6. 6.
   Once cooked, transfer the chicken to a serving platter and garnish with fresh cilantro.
7. 7.
   Serve hot with your choice of side dishes.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Ginger — Peel the ginger using a spoon or a peeler before grating for easier handling.
• Lime juice — Use freshly squeezed lime juice for the best flavor.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes to the marinade.
• If you prefer a sweeter flavor, increase the amount of brown sugar in the marinade.
• Make sure to oil the grill grates before cooking to prevent the chicken from sticking.
• Allow the chicken to rest for a few minutes after grilling to retain its juices.
• Experiment with different tropical fruits as side dishes, such as grilled pineapple or mango salsa.

Serving advice

Serve the Samoan-style Grilled Chicken as the main course of a tropical feast. Accompany it with a side of coconut rice or taro root mash for a complete meal. Add a fresh green salad or steamed vegetables to balance the flavors and textures.

Presentation advice

Arrange the grilled chicken pieces on a platter, garnished with fresh cilantro. Place a bowl of the reserved marinade on the side for dipping or drizzling over the chicken. Serve with colorful tropical fruits and vibrant side dishes to create an enticing and visually appealing presentation.