I had some leftover leaves after making pandan simple syrup, so I found a delicious sounding recipe for chicken wrapped in pandan leaves. I marinated boneless, skinless, chicken thigh pieces in chili sauce, ginger, shallot, fish sauce, coconut milk and brown sugar for about 30 minutes. Then I wrapped the pieces up in the pandan leaves, ran them under the broiler until done and served them over rice cooked with a little coconut milk.
Despite the very brief marinating period, the chicken came out full flavored, rich and delicious. The pandan leaves imparted a wonderful, almost floral scent to the chicken which paired nicely with the slightly sweet and fishy marinade. Next time I want to grill them, as I’m betting they’d be absolutely sublime.