Thai Coconut Grilled Chicken
1-2 pounds chicken breasts or chicken tenders
Lime wedges, for serving (optional)
In a medium bowl, whisk together the marinade.
Place the chicken in a gallon-size ziploc bag; pour in the marinade. Seal the bag and press until the marinade coats the chicken evenly. Refrigerate for 2 hours or up to 24 hours.
Preheat a grill to medium-high.
Remove the chicken from the marinade, letting the excess marinade drip back into the bag.
Grill the chicken until cooked through (time will depend on thickness of chicken – about 5-6 minutes per side for chicken breasts and 2-3 minutes per side for chicken tenders).
Let the chicken rest for a few minutes before serving.
Marinade
1 (14-ounce) can light or full-fat coconut milk
5-6 cloves garlic, finely minced
1 tablespoon brown sugar
1 ½ teaspoons coarse kosher salt
1 tablespoon finely grated fresh ginger or ginger paste
2 teaspoons ground turmeric
1 teaspoon cumin
½ teaspoon ground coriander
¼ cup chopped fresh cilantro
5-6 cloves garlic, finely minced
1 tablespoon brown sugar
1 ½ teaspoons coarse kosher salt
1 tablespoon finely grated fresh ginger or ginger paste
2 teaspoons ground turmeric
1 teaspoon cumin
½ teaspoon ground coriander
¼ cup chopped fresh cilantro
Lime wedges, for serving (optional)
In a medium bowl, whisk together the marinade.
Place the chicken in a gallon-size ziploc bag; pour in the marinade. Seal the bag and press until the marinade coats the chicken evenly. Refrigerate for 2 hours or up to 24 hours.
Preheat a grill to medium-high.
Remove the chicken from the marinade, letting the excess marinade drip back into the bag.
Grill the chicken until cooked through (time will depend on thickness of chicken – about 5-6 minutes per side for chicken breasts and 2-3 minutes per side for chicken tenders).
Let the chicken rest for a few minutes before serving.
Source: Mel's Kitchen Cafe
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