Thai Coconut Milk Grilled Chicken

This chicken recipe, Thai Coconut Milk Grilled Chicken, leans on garlic, brown sugar and coarse kosher salt. It makes 6 servings and takes about 120 minutes.

• Yield 6 servings
• Ready in 120 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 1 (14-ounce) can light or full-fat coconut milk
• 5-6 cloves garlic (finely minced)
• 1 tablespoon brown sugar
• 1 1/2 teaspoons coarse kosher salt
• 1 tablespoon finely grated fresh ginger or ginger paste
• 2 teaspoons ground turmeric
• 1 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1/4 cup chopped fresh cilantro
• 1-2 pounds chicken breasts or chicken tenders
• Lime wedges (for serving (optional))

Instructions

1. In a medium bowl, whisk together the coconut milk, garlic, brown sugar, salt, ginger, turmeric, cumin, coriander and cilantro.
2. Place the chicken in a gallon-size ziploc bag; pour in the marinade. Seal the bag and press until the marinade coats the chicken evenly. Refrigerate for 2 hours or up to 24 hours.
3. Preheat a grill to medium-high.
4. Remove the chicken from the marinade, letting the excess marinade drip back into the bag.
5. Grill the chicken until cooked through (time will depend on thickness of chicken - about 5-6 minutes per side for chicken breasts and 2-3 minutes per side for chicken tenders).
6. Let the chicken rest for a few minutes before serving.

Give it a minute off the heat, then serve it while it is still hot.