Saturday, February 16, 2013

Thai Coconut Chicken

Thai Coconut Chicken
Love grilled chicken, but looking for a different twist!

Galangal (a large root similar to ginger) and Thai basil can be found at Asian markets.

A whole chicken, cut into 8 pieces

2 Tbl. dark brown sugar

3 Thai chiles, stemmed, seeded and finely chopped

5 cloves chopped garlic

3 Tbl. grated galangal or ginger

1/4 cup chopped cilantro

1/4 cup chopped Thai purple or regular basil

4 green onions, finely chopped
1 stalk lemongrass, finely chopped (tough outer leaves removed)

Zest of 1 lime

Juice of 4 limes

1 Can coconut milk
(13 1/2-ounce)
3 Tbl. toasted sesame oil

2 Tbl. fish sauce

1. In a large bowl, combine all marinade ingredients and stir well. Add the chicken pieces and toss to coat.
2. Place the chicken and marinade in a large, plastic bag. Squeeze out the air and seal the bag. Place the bag in a large bowl to avoid any spills and place in the refrigerator overnight, up to 24 hours.
3. Remove the chicken from the marinade and over a grill with medium-high heat one by one set the pieces down for a few seconds and drag the pieces back and forth a few times which helps keep them from sticking.  While watching brown well and then turn and repeat.  Once lightly browned move away from direct heat, cover and grill until the meat is firm and a thermometer inserted at the thickest part of the thighs and breasts reads 165f.
Place chicken on a platter and allow to rest for a few minutes before serving. Serve with Basmati or Jasmine rice.  Serves 6

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