Thai Coconut Chicken
1½-inch piece of fresh ginger (peeled if woody)
1 scallion (green and white parts)
1 lemon, rinsed and dried
3 cloves garlic
1 cup packed fresh cilantro (about ½ bunch)
¾ canned unsweetened coconut milk
¼ cup Stubb’s Pork Marinade
1 tablespoon soy sauce
¼ cup plus 1 tablespoon (packed) dark brown sugar
½ teaspoon salt
About 3 pounds boneless, skinless chicken thighs
Quarter the ginger into chunks for processing. Cut the scallion into 1-inch lengths. With a vegetable peeler, trim off the lemon zest (just the yellow part). Halve the lemon and squeeze out 2 tablespoons of juice.
Combine the ginger, scallion, lemon zest and garlic in the bowl of a food processor and chop finely. Add the lemon juice, cilantro, coconut milk, Stubb’s Pork Marinade, soy sauce, brown sugar and salt. Whiz until everything is finely chopped.
Pour the mixture into a container for marinating. Add the chicken and coat well with the marinade. Cover and refrigerate at least 2 hours, preferably overnight.
Prepare a grill for direct cooking.
Drain off excess marinade from the chicken. Grill the chicken on both sides over direct medium-high heat, flipping halfway through, until the meat is firm and opaque in the center, 10 to 15 minutes total cooking time.
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