Spicy Coconut Grilled Chicken Thighs

Name: Spicy Coconut Grilled Chicken Thighs
Cuisine: American
Ingredients: 1 3" piece fresh ginger (minced); 5 garlic cloves (minced); 1/4 cup lime juice; 3/4 cup coconut milk; 1/4 cup hot chili paste (Sambal Oelek); 1 3/4 tsp Morton Kosher salt; 2 tbsp vegetable oil, plus more for grilling; 2 lb skinless, boneless chicken thighs; 1/2 cup Cilantro leaves with tender stems; Lime wedges (for serving)

Jacqueline @jaklynmela7

Vacaville, California

Spicy Coconut Grilled Chicken Thighs

Jacqueline @jaklynmela7

Vacaville, California

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Ingredients

13" piece fresh ginger (minced)
5garlic cloves (minced)
1/4 cuplime juice
3/4 cupcoconut milk
1/4 cuphot chili paste (Sambal Oelek)
1 3/4 tspMorton Kosher salt
2 tbspvegetable oil, plus more for grilling
2 lbskinless, boneless chicken thighs
1/2 cupCilantro leaves with tender stems
Lime wedges (for serving)

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Steps

1

In a bowl, add the garlic, ginger, coconut milk, chili paste, lime juice, salt, and the 2 tablespoon of oil. Mix ingredients in bowl until well blended. Add the chicken thighs. Toss to coat. Let sit at least 15-30 minutes or up to 4 hours.
2

Get the grill ready. (I prefer cooking outside and grilling these thighs.) 😁 Grill chicken. Once you've transferred all the chicken on the grill, save the excess marinade. Transfer onto a small sauce pot. Bring marinade to a boil and let simmer for 3-5 minutes. After simmering, take it off the stove and use the marinade to baste the chicken thighs occasionally. Take the chicken thighs off the grill once you see some good grill marks and the chicken is cooked through.
3

Place chicken on a bed of rice. Top with some Cilantro and some lime juice. Enjoy.