Adapted from Sam's Carolina Kitchen via La Bella Vita
1 cup coconut milk
1/3 cup nam pla (Asian fish sauce)
1/4 cup freshly squeezed lime juice
4 small cloves garlic, peeled and minced
2 shallots, peeled and minced
1 teaspoon hot sauce, such as Tabasco
1 teaspoon red pepper flakes
1 1/2 tablespoons sugar
1/2 cup chopped fresh cilantro
Sea salt and freshly ground black pepper to taste
4-8 boneless, skinless chicken breasts
1 fresh lime, for garnish
Combine the coconut milk, nam pla, lime juice, garlic, shallots, hot sauce, red pepper flakes, sugar,and cilantro food processor and blend until smooth.
Lightly salt and pepper both sides of the chicken and put it in a large plastic zip lock bag .
Pour the coconut mixture over the chicken and marinate it for 4 hours in the refrigerator, turning the chicken occasionally.
Grill till meat reaches an internal temperature of 160º. Serve with lime wedges.