Thai Coconut Chicken

Thai Coconut Chicken

Coconut marinade gets depth from lime juice, chiles, ginger, herbs and sesame oil.

Ingredients

• 2 tablespoons dark brown sugar

• 1 to 3 Thai chiles, stemmed, seeded and finely chopped

• 1 tablespoon chopped garlic

• 3 tablespoons grated galangal* or ginger root

• 1 / 4 cup chopped cilantro

• 1 / 4 cup chopped Thai purple basil* or Italian basil

• 1 / 4 cup fine-chopped scallions

• 1 / 4 cup fine-chopped lemon grass (tough outer leaves removed)

• Zest of 1 lime, finely grated, plus juice of 4 limes

• 1 (13 1 / 2-ounce) can coconut milk

• 1 / 4 cup toasted sesame oil*

• 2 tablespoons fish sauce

• 1 (4- to 6-pound) chicken, cut into 8 pieces

Method

In a large zip-seal bag, combine the brown sugar, chiles, garlic, galangal or ginger root, cilantro, basil, scallions, lemon grass, lime zest and juice, coconut milk, sesame oil and fish sauce. Add the chicken pieces, squeeze out the air, seal the bag and toss to coat. Refrigerate up to 24 hours.

Preheat a gas or charcoal grill. Remove the chicken from the marinade and grill on an oiled grill rack over medium-high heat 20 minutes until the meat is firm and the juices run clear and a thermometer inserted into the chicken pieces registers 165 degrees. Place chicken on a platter and set aside for a few minutes before serving. Makes 6 servings.

* Galangal (a large root similar to ginger), Thai basil and toasted sesame oil can be found at Asian markets.