Thai Grilled Chicken With Honey-Chili Glaze

Recipe by jennifertess
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the ginger, coconut milk, salt and pepper in a large zip-lock bag. Add lemon grass. Place the chicken thighs in the mixture and refrigerate overnight.
  • Make the Honey-Chili Glaze: In a food processor, chop together the jalapeno and brown sugar. Scrape into a small saucepan. Add the venegar, salt, and honey and bring to a boil. Simmer over very low heat for about 2 minutes. Stir in the peanuts.
  • Prepare a charcoal grill to medium heat or preheat the broiler.
  • Drain the chicken and cook about 8-10 minutes on each side, depending on the size of the thighs and the heat. Grill until chicken is cooked through (careful not to over cook.).
  • After chicken is done cooking, place on a platter and pout the Honey-Chili Glaze over the hot chicken. Coat all pieces well, then sprinkle with coconut, cilatro and the scallions. This can be served hot or cold! Enjoy.
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