This incredibly tasty chicken is made with creamy coconut milk, vibrant fresh lime, a delicious blend of spices, a hint of sweetness, and Sambal Oeleck for an exciting spicy kick!
1/2cupcanned coconut milk(briefly warmed and stirred if lumpy)
1/4cuplime juice,plus 2 tsp lime zest
1 - 2Tbspsambal oelek,to taste for desired heat
1 1/2Tbspbrown sugar
1Tbspvegetable oilor olive oil
1 1/2Tbsp mincedfresh ginger
1 1/2Tbsp mincedfresh garlic
6boneless skinless chicken thighs,*trimmed of excess fat (about 2 lbs)
In a medium mixing bowl whisk together coconut milk, lime juice and zest, sambal oelek, brown sugar, vegetable oil, coriander, cumin, turmeric, cinnamon, ginger, garlic and season with salt to taste (I use about 1 to 1 1/2 tsp).
Place chicken thighs in a gallon size resealable bag. Measure out 1/3 cup of the marinade mixture (leaving plenty of the garlic and ginger behind), and reserve separately in the refrigerator for later use.
Pour remaining marinade over chicken in bag. Seal bag while pressing out excess air.
Transfer to fridge and let rest 1 - 6 hours.
Preheat a gas grill over medium-high heat, to about 400 degrees (clean grill grates).
Place chicken on grill and cook 5 - 6 minutes, then baste chicken with reserved 1/3 cup marinade mixture. Cook on opposite side until chicken registers 165 degrees in center of thickest portion, about 5 minutes longer.
Serve warm garnished with cilantro.
*Chicken breasts will work great too. Use about 5 medium and grill just to 165 in center about 4 - 5 minutes per side.