Grilled Spicy-Coconut Chicken Thighs
Ingredients
- 1"-3" piece fresh ginger
- 5 garlic cloves
- ¾ cup coconut milk
- ¼ cup hot chili paste
- ¼ cup fresh lime juice
- 2 tablespoons light brown sugar
- 1 tablespoon kosher salt
- 2 tablespoons vegetable oil, more required for grill 2 pounds skinless, boneless chicken thighs
- ½ cup cilantro leaves
- Lime wedges (for serving)
Directions
Step 1: Set grill on medium heat. Finely grate ginger and garlic into a medium-sized bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt and 2 tablespoons vegetable oil; whisk to combine. Add chicken and coat with marinade. Let sit at least 15 minutes, but up to 4 hours.
Step 2: Remove chicken from marinade and transfer to a rimmed baking sheet. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until slightly reduced for 2–3 minutes. Stir occasionally.
Step 3: Clean and oil the grate of grill. Grill chicken and turn once. Baste occasionally with marinade until chicken is cooked through (around 8–10 minutes).
Step 4: Plate chicken and brush with marinade. Sprinkle with cilantro and add lime wedges.
YIELD
4 servings
