What’s better than grilled herb-y chicken? How about grilled herb-y chicken with coconut milk? The coconut milk adds a ton of richness and a touch of sweetness to this Thai inspired marinade that’s chock full of flavor.
You can sear (3-4 minutes per side) and bake this chicken dish (15-20 minutes at 375) or do what I did and let the grill do the work for you! We served it with some grilled asparagus and coconut cilantro lime rice (use this recipe and subbing in the remaining can of coconut milk for some of the water).
12 boneless chicken thighs
1 1/2 cups chopped fresh cilantro
3/4 cup canned coconut milk
12 fresh basil leaves
1 large or 2 small jalapeños, seeds removed
3 garlic cloves
1/4 inch slice of peeled fresh ginger
1 1/2 teaspoons fish sauce (or salt)
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon ground coriander
2 teaspoons packed brown sugar
1 lime, cut into wedges, for garnish
Place the chicken in a gallon size zip-top bag. Add the remaining ingredients to a blender or food processor and purée until smooth. Pour marinade over chicken, seal tightly and massage the marinade into the chicken a bit. Cover and refrigerate for at least 2 hours and up to 24 hours, or simply lay it flat in the freezer and freeze for another day. When ready to cook, thaw completely. To grill: Place chicken on medium-hot well-oiled grill. Turn when chicken has grill marks (approx. 5-6 min). Cook until internal temperature is 165 degrees at the thickest part (about 7-8 minutes). Serve with lime wedges.