from Chef Moe
Hi, once again, everyone! Chef Moe Marsh here with another tasty recipe for your outdoor grilling season.
With summer in full swing and July 4th just behind us and vacation time upon us, it is most definitely time to spark up the grill, people. For those long days on the beach or camping in the beautiful mountains, this dish will accommodate both perfectly. Ether over a campfire or grilling poolside, your guests and family will love it. Spicy coconut grilled chicken thighs, my friends, will make the crowd go wild over and over again.
I like to marinate and grill chicken thighs more than breasts because the chicken thighs stay more moist and juicy, while the breasts seem to dry out more. This dish can be served with rice or grilled vegetables or whatever you may like.
I hope this recipe will spice up your next grilling adventure. Cheers, and remember to stay hungry and cook with a smile!
INGREDIENTS
- 3” piece of fresh ginger
- 5 garlic cloves
- 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. diamond crystal or 1 ¾ tsp Morton kosher salt
- 2 Tbsp. vegetable oil, plus more for the grill
- 2 Ib skinless, boneless chicken thighs
- ½ cup cilantro leaves with tender stems
- Lime wedges ( for serving)
RECIPE PREPARATION
Prepare the grill for medium heat. Mince up your ginger and garlic into a medium bowl.
Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp of oil. Wisk to combine.
Add chicken and toss to coat. Let it marinate for 15 minutes or up to 4 hrs—the longer the better.
Remove chicken from marinade and set on a raised rack if you may have one or a rimmed sheet pan. Pour marinade into a sauce pan and bring to a boil for further basting.
Grill chicken, turning once and basting occasionally with the reserved marinade until you see some grill marks and chicken is cooked through (about 8-10 min). I like to finish them in the oven to make sure they’re done all the way thorough.
Place cooked chicken onto a platter and garnish with lime wedges and cilantro.
4 servings