Spicy Coconut Grilled Chicken Thighs

This is another incredible and full-flavored grilled meat dish. I used the marinade on boneless, skinless chicken thighs but it would also be wonderful with shrimp or flank or skirt steak according to the original recipe. I love that the residual marinade is cooked down into a sauce for serving.

This recipe was adapted from Bon Appétit, contributed by Molly Baz. I marinated ten chicken thighs but would add up to five more next time. I also used a mixture of harissa and sambal oelek for heat. Fabulous.

Yield: 6 to 8 servings

• 1 3-inch piece fresh ginger
• 5 large garlic cloves
• 3/4 cup coconut milk
• 1/4 cup hot chili paste (such as sambal oelek and/or harissa)
• 1/4 cup fresh lime juice
• 2 T light brown sugar
• 1 3/4 tsp Morton kosher salt
• 2 T vegetable oil, plus more for grill
• 2 lbs skinless, boneless chicken thighs (use 10 to 15 thighs)
• 1/2 cup cilantro leaves with tender stems
• lime wedges, for serving

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 tablespoons 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.
6. 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.
7. 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).
8. Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.
9. Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.