Spicy Coconut Grilled Chicken Thighs

Serves 4 | Prep Time: 15 – 4 hours (marinating time) | Cook Time: 15 minutes

Here’s an awesome marinade you can interchange with any protein. Goes great with the Blistered Green Beans + Toasted Walnut Vinaigrette just some nice steamed rice.

Ingredients

1 3″ piece fresh ginger
5 garlic cloves
¾ cup coconut milk
¼ cup hot chili paste (such as sambal oelek or sriracha)
¼ cup fresh lime juice
2 tablespoons light brown sugar (or coconut sugar)
1 tablespoon Diamond Crystal or 1¾ tsp. Morton kosher salt
2 olive oil or coconut oil, plus more for grill
2 lb. skinless, boneless chicken thighs
½ cup cilantro leaves with tender stems

Chef Tips

Preparation

Step 1

Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.

Step 2

Prepare a grill or grill pan for medium heat. Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.

Step 3 (if using grill)

Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.

Step 4

Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.