Ingredients
½cupcoconut milk,canned, briefly warmed and stirred if lumpy
¼cuplime juice,plus 2 tsp lime zest
2tbspsambal oelek,to taste for desired heat
1½tbspbrown sugar
1tbspvegetable oil,or olive oil
1tspground coriander
1tspground cumin
½tspturmeric
⅛tspground cinnamon
1½tbspfresh ginger,minced
1½tbspfresh garlic,minced
salt
¼cupcilantro,chopped
6chicken thighs,boneless skinless, excess fat trimmed
Preparation
In a medium mixing bowl, whisk together the coconut milk, lime juice and zest, sambal oelek, brown sugar, vegetable oil, coriander, cumin, turmeric, cinnamon, ginger, garlic and season with salt to taste.
Place the chicken thighs in a gallon-size resealable bag. Measure out ⅓ cup of the marinade mixture, leaving plenty of the garlic and ginger behind, and reserve separately in the refrigerator for later use.
Pour the remaining marinade over chicken in bag. Seal bag while pressing out excess air.
Transfer to fridge and let rest for 1 to 6 hours.
Preheat a gas grill over medium-high heat to about 400 degrees F, and clean the grill grates.
Place chicken on grill and cook 5 to 6 minutes, then baste chicken with reserved ⅓ cup marinade mixture. Cook the opposite side for about 5 more minutes until chicken registers 165 degrees F in center of thickest portion.
Serve warm garnished with cilantro. Enjoy!
