Ingredients
Units
Scale
- 1 cup coconut milk
- 1/2 cup nam pla (Asian fish sauce)
- 1/4 cup freshly squeezed lime juice
- 4 small cloves garlic, peeled and minced
- 2 shallots, peeled and minced
- 1 teaspoon hot sauce, such as Tabasco
- 1 teaspoon red pepper flakes
- 1 1/2 tablespoons sugar
- 1/2 cup chopped fresh cilantro
- Sea salt and freshly ground black pepper to taste
- 2 – 4 large boneless, skinless chicken breasts
- 6 scallions, trimmed and minced, for garnish or Thai basil
- 1 fresh lime, cut in wedges for garnish
Instructions
- Combine the coconut milk, nam pla, lime juice, garlic, shallots, hot sauce, red pepper flakes, sugar,
- and cilantro in a blender or food processor and blend until smooth.
- Salt and pepper both sides of the chicken and put it in a large plastic zip lock bag.
- Pour the coconut mixture over the chicken and marinate it for 4 hours in the refrigerator, turning the chicken occasionally.
- Prepare a gas or charcoal grill.
- When the temperature is medium-hot, remove the chicken from the bag, and discard the marinade.
- Place the chicken on the grill; cover and cook for about 8 minutes on one side.
- Turn the chicken over and cook another 8 – 10 minutes, or until the internal temperature is 160 degrees.
- Transfer the chicken to a platter and garnish with the scallions or Thai basil.
- Serve at once with lime wedges on the side.