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Grilled, Healthy Eating, Mains

Thai coconut chicken

Thai coconut chicken
Glenn Koenig / Los Angeles Times

Marinade: It's one of those culinary terms that evokes an aura of kitchen mystique, as if throwing together a bunch of liquids, flavorings, herbs and spices will magically transform meat, fish or even vegetables into tender dishes bursting with flavor. ... Read more

Total time: 20 minutes plus marinating and grilling time | Serves 6
  • 2 tablespoons dark brown sugar
  • 1 to 3 Thai chiles, stemmed, seeded and finely chopped
  • 1 tablespoon chopped garlic
  • 3 tablespoons grated galangal or ginger
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped Thai purple or regular basil
  • 1/4 cup finely chopped green onions
  • 1/4 cup finely chopped lemongrass (tough outer leaves removed)
  • Zest of 1 lime, finely grated
  • Juice of 4 limes
  • 1 (13 1/2 -ounce) can coconut milk
  • 1/4 cup toasted sesame oil
  • 2 tablespoons fish sauce
  • 1 (4- to 6-pound) chicken, cut into 8 pieces

Step 1In a large bowl, combine the brown sugar, chiles, garlic, galangal, cilantro, basil, green onions, lemongrass, lime zest and juice, coconut milk, sesame oil and fish sauce. Add the chicken pieces and toss to coat.

Step 2Place the chicken and marinade in a large, sealable plastic bag. Squeeze out the air and seal the bag. Place the bag in the refrigerator and marinate the chicken overnight, up to 24 hours.

Step 3Remove the chicken from the marinade and grill on an oiled rack over medium-high heat until the meat is firm and the juices run clear and a thermometer inserted reads 165 degrees. Place chicken on a platter and set aside for a few minutes before serving.

Note: Galangal (a large root similar to ginger) and Thai basil can be found at Asian markets.


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