THAI COCONUT CHICKEN

THAI COCONUT CHICKEN image

Yield 6 servings

Number Of Ingredients 14

4 cloves garlic, chopped
1 can (13 ½ ounces) coconut milk
1 to 3 small chilies, stemmed, seeded, finely chopped
1/3 cup toasted sesame oil
1/4 cup cilantro
1/4 cup Thai purple or regular basil
1/4 cup green onions
1/4 cup finely chopped lemongrass (tough outer leaves removed)
3 tbsp grated galangal or ginger root
2 tbsp fish sauce
2 tbsp dark brown sugar
Grated zest of 1 lime
Juice of 4 limes
1 chicken, 4 to 6 pounds, cut into 8 pieces

Steps:

1. Combine all ingredients except chicken in a large, food storage bag. Add the chicken pieces; seal bag. Turn to coat chicken on all sides. Marinate the chicken overnight in the refrigerator, 8-24 hours. 2. Prepare a grill for medium-high heat. Remove the chicken from the marinade; grill on an oiled rack until the juices run clear or a thermometer inserted in thickest piece reads 165 degrees, 20-30 minutes. Place chicken on a platter; let rest 2 minutes before serving.