Spicy Coconut Grilled Chicken

INGREDIENTS

1 3" piece 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

Tbsp Fish Sauce

1 Tbsp Finely chopped Lemon grass or finely grated

salt

2 Tbsp. vegetable oil, plus more for grill

2 lb. skinless, boneless chicken thighs

½ cup cilantro leaves with tender stems

Lime wedges (for serving)

Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, grated lime peel or Lemon grass and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.

Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.

Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.

Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.

Sauce also good on rice noodles