Thai Grilled Chicken With Honey-chili Glaze

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 slices fresh ginger, quarter-size, 1/4 inch thick, minced
• 1 (14 ounce) can coconut milk
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 2 pieces lemongrass (2-inch pieces )
• 8 skinless chicken thighs (i use boneless,skinless)
• 1/2 cup flaked coconut
• 1 bunch fresh cilantro, chopped
• 4 scallions, green parts included, chopped
• 1 jalapeno, seeds included
• 2 tablespoons packed brown sugar
• 1/2 teaspoon rice vinegar or 1/2 teaspoon cider vinegar
• 1/2 teaspoon salt
• 1 cup honey
• 1/3 cup dry roasted salted peanut, finely chopped

Recipe

• 1 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.
• 2 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.
• 3 prepare a charcoal grill to medium heat or preheat the broiler.
• 4 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.).
• 5 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.