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Grilled Thai Chicken

Author: Roz

Ingredients

  • 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.