Spicy Coconut Grilled Chicken Thighs with White Rice

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com. For more meal prep tips and recipes, visit the index here. 

We’re obsessed with this spicy coconut sauce on grilled chicken thighs. I want to find a way to put the sauce on everything. It has the perfect combination of sweet, spicy and fresh with lots of garlic and fresh ginger, coconut milk, a bit of hot chili paste, fresh lime and brown sugar to round out the flavors. It is super easy to put together and you can marinate it for 15 minutes or several hours. I’m using Gerber’s Boneless Chicken Breas from Heinen’s because I think the quality makes a big difference, especially when I’m making a dish that will be reheated later. I want the best quality. I also like that I’m not feeding my family any additives or hormones. This quick recipe is great for meal prep because it can be made in a short amount of time, portioned into individual meal prep dishes and served throughout the week. We love it for lunch
at the office and for busy weeknight dinners. The sauce keeps its flavor and also keeps the chicken tender and moist.

Spicy Coconut Grilled Chicken Thighs

Serves 4

Ingredients:

• 1 3″ piece fresh ginger
• 5 garlic cloves
• ¾ cup coconut milk
• ¼ cup hot chili paste (such as sambal oelek)
• ¼ cup fresh lime juice
• 2 Tbsp. light brown sugar
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
• 2 Tbsp. vegetable oil, plus more for grill
• 8 skinless, boneless chicken thighs
• ½ cup cilantro leaves with tender stems
• Lime wedges (for serving)
• Serve with prepared white rice and sautéed zucchini.
• 4 servings white rice
• 2 medium zucchinis cut into quarter rounds.
• Olive oil
• kosher salt + fresh pepper

Instructions:

1. Prepare a grill for medium heat.
2. Finely grate ginger and garlic into a medium bowl.
3. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine.
4. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
5. Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
6. Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.
7. While the chicken is cooking sautéed the cut zucchini in olive oil until tender but not too soft.
8. Season to taste.
9. Transfer chicken to a plate and brush with remaining marinade.
10. Top with cilantro and serve with lime wedges alongside.

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