Spicy Coconut Grilled Chicken Thighs
Ingredients
The marinade
-
1
piece
fresh ginger
-
5
cloves
garlic
-
¾
cup
coconut milk
-
¼
cup
hot chili paste (such as sambal oelek)
-
¼
cup
fresh lime juice
-
2
Tbsp.
light brown sugar
-
1
Tbsp.
kosher salt
-
2
Tbsp.
vegetable oil
The chicken
-
2
lb.
skinless, boneless chicken thighs
For serving
-
½
cup
cilantro leaves with tender stems
-
to taste
lime wedges
Instructions
- Prepare the grill for medium heat and grate the ginger and garlic into a bowl.
- Add coconut milk, chili paste, lime juice, brown sugar, salt, and oil, then whisk to combine.
- Toss the chicken in the marinade and let it sit for at least 15 minutes or up to 4 hours.
- Remove chicken from the marinade and pour the marinade into a saucepan, bringing it to a boil and then simmering until thickened.
- Oil the grill grate and grill the chicken, turning and basting with marinade until cooked through, about 8–10 minutes.
- Transfer the chicken to a platter, brush with remaining marinade, top with cilantro, and serve with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
10g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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