Spicy Coconut Grilled Chicken


Spicy Coconut Grilled Chicken

Ingredients

1 c. canned unsweetened whole coconut milk

3/4 c. pineapple juice

1/4 c. chili-garlic sauce

1/4 c. fresh lime juice

1/4 c. packed light brown sugar

3 cloves garlic, finely chopped

2 tbsp. reduced-sodium soy sauce

1 tbsp. finely grated peeled ginger (from one 2" piece)

2 lb. boneless, skinless chicken thighs (about 8 small)

Kosher salt

Vegetable oil, for grilling

1 pineapple, sliced into rounds

1/4 c. packed fresh cilantro leaves

Directions

Step 1 In a large bowl, whisk milk, pineapple juice, chili-garlic sauce, lime juice, brown sugar, garlic, soy sauce, and ginger until well combined. Add chicken and toss to coat. Cover and refrigerate at least 20 minutes or up to 4 hours.

Step 2 Remove chicken from marinade and transfer to a baking sheet, letting excess marinade drip back into bowl; season chicken all over with 3/4 teaspoon salt. Reserve marinade.

Step 3 Prepare a grill for medium-high heat; preheat 5 minutes. (Alternatively, use a grill pan.) Lightly brush grates with oil.

Step 4 Meanwhile, transfer marinade to a medium saucepan and bring to a boil over medium-high heat. Continue to boil, stirring occasionally, until marinade is thickened, about 5 minutes. Remove from heat.

Step 5 Grill chicken and pineapple, turning once, until chicken is lightly charred in places and an instant-read thermometer inserted into thickest part of chicken registers 165° and pineapple is tender and lightly charred, 8 to 10 minutes.

Step 6 Transfer pineapple and chicken to a platter, drizzle with sauce, and sprinkle with cilantro.

 

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