Grilled Thai Coconut Chicken Thighs
photo by MixnVixn
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 lbs chicken thighs, boneless, skinless, rinsed and patted dry
-
MARINADE and BASTING SAUCE
- 1 (16 ounce) can unsweetened coconut milk
- 1 cup hoisin sauce (I use Koon Chun brand)
- 1⁄2 cup water
- 1⁄4 cup red onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh gingerroot, grated (you can leave the skin on)
- 1 bunch green onion, chopped (white parts included, reserve some for garnish)
- 1 tablespoon fresh Thai basil, chopped
- 1⁄8 teaspoon garlic salt (or to taste)
- 1⁄2 teaspoon fresh cracked black pepper (or to taste)
- 2 teaspoons sesame oil
directions
- Combined all prepared marinated items in a large Ziploc baggie along with chicken thighs. Seal baggie and massage marinade into the chicken well. Let set in frig for 1 hour to overnight. The longer they sit, the more flavor they will develop.
- Preheat grill to reach med-high heat. Brush hot grill with olive oil so meat doe not stick. Strain off marinade into a small sauce pan, bring to a boil then lower heat to simmer until reduces to a thick consistency. Reserve half and use remaining as basting sauce during grilling process.
- Grill chicken for about 12 minutes on each side, basting with marinade reduction often.
- Remove from grill. top with reserved chopped green onion and serve reserved marinade reduction on side. I also like to serve mine with Green Sticky Rice and Orange Broccoli :).
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Reviews
-
I decided to braise my chicken thighs in the marinade and they came out great! In the intro part you mention the word ‘based’. Do you mean ‘basted’? Lately we’ve been told not to rinse poultry prior to cooking, due to risk of contamination. Your thoughts? In step 1 you mention the word ‘ frig’. Is it supposed to be fridge? In step 2 you wrote the word ‘doe’. Do you mean does? In step 4 the letter T in top is not capitalized. Let me know if I’m missing something, because I’m trying to learn from the best so I can maybe one day start my own professional food blog!
RECIPE SUBMITTED BY
MixnVixn
Newport