grilled thai chicken

serves: 6-8


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.

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