Thai Coconut Grilled Chicken
Ingredients
The marinade
-
½
cup
canned coconut milk
-
¼
cup
lime juice
-
2
tsp
lime zest
-
1-2
Tbsp
sambal oelek
-
1½
Tbsp
brown sugar
-
1
Tbsp
vegetable oil
-
1
tsp
ground coriander
-
1
tsp
ground cumin
-
½
tsp
turmeric
-
⅛
tsp
ground cinnamon
-
1½
Tbsp
minced fresh ginger
-
1½
Tbsp
minced fresh garlic
-
to taste
salt
-
¼
cup
chopped cilantro
The chicken
-
6
boneless skinless chicken thighs
Instructions
- Whisk together the marinade ingredients in a bowl.
- Reserve ⅓ cup of the marinade in the refrigerator.
- Place chicken thighs in a bag and pour the remaining marinade over them.
- Seal the bag, removing excess air, and marinate in the fridge for 1 to 6 hours.
- Preheat the grill to medium-high heat (about 400 degrees).
- Grill the chicken for 5-6 minutes, then baste with reserved marinade.
- Cook the opposite side until the chicken reaches 165 degrees internally.
- Serve warm, garnished with cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
226
Total fat
10g
Total carbohydrates
4g
Total protein
30g
Sodium
171mg
Cholesterol
144mg
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