Name: Grilled Spicy Coconut Chicken Thighs
Ingredients: One 5-inch piece of fresh ginger, peeled and grated; 8 garlic cloves, smashed, peeled and grated; 1 can unsweetened coconut milk; 1/3 to 1/2 cup sambal oelek; 1/3 cup fresh lime juice; 1/4 cup lightly packed light brown sugar; 2 tablespoons kosher salt (preferably Diamond Crystal; reduce by half if using another brand); 3 tablespoons vegetable oil, plus more for greasing the grill; 2 pounds boneless skinless chicken thighs; Fresh cilantro leaves, for garnish; Lime wedges, for serving; Spicy Chili Crisp, for drizzling, optional

Description

Chicken thighs marinated in chile sauce, coconut milk, garlic, ginger and lime juice are grilled and basted with more sauce to make the ultimate dinner for friends!

Ingredients

Scale

MARINADE/SAUCE:

One 5-inch piece of fresh ginger, peeled and grated
8 garlic cloves, smashed, peeled and grated
1 can unsweetened coconut milk
1/3 to 1/2 cup sambal oelek
1/3 cup fresh lime juice
1/4 cup lightly packed light brown sugar
2 tablespoons kosher salt (preferably Diamond Crystal; reduce by half if using another brand)
3 tablespoons vegetable oil, plus more for greasing the grill

CHICKEN:

2 pounds boneless skinless chicken thighs
Fresh cilantro leaves, for garnish
Lime wedges, for serving
Spicy Chili Crisp, for drizzling, optional

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Instructions

In a medium mixing bowl, combine the ginger, garlic, coconut milk, chili paste, lime juice, brown sugar, salt and oil and whisk to combine. Remove 2/3 of the marinade to another bowl; set aside. Add the chicken thighs and toss to coat. If the chicken needs a little more marinade, pour some of the reserved marinade and toss again to coat. Cover and refrigerate for at least 1 hour, and up to 4 hours.
Preheat the grill to medium-high heat.
Pour the reserved marinade into a saucepan and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook, stirring occasionally, until the sauce is reduced and thick enough to brush on the chicken, 3 to 4 minutes. Pour half of the sauce into a bowl and take to the grill.
Clean the grill grates and brush generously with oil. Remove the chicken from the marinade, allowing the excess to drip off and place on the grill. Reduce the heat to medium and cook, turning once and basting a few times, until the chicken is starting to char and is cooked through. The temperature should read 165°. Remove from the grill and let rest for 5 minutes.
Transfer the chicken to a platter. Brush with some of the reserved sauce and serve any remaining on the side. Top with cilantro and the spicy chili crisp, if using. Serve with lime wedges on the side.

Notes

Inspiration: Spicy Coconut Grilled Chicken Thighs on bonappetit.com

Category: Chicken, Grilling