Spicy Coconut Grilled Chicken

Spicy Coconut Grilled Chicken

from delish.com
50 min
4 - 6

Get these spicy coconut chicken thighs on the grill, and you certainly won’t regret it.

Ingredients

  • 1 c. canned unsweetened whole coconut milk
  • 3/4 c. pineapple juice
  • 1/4 c. chili-garlic sauce
  • 1/4 c. fresh lime juice
  • 1/4 c. packed light brown sugar
  • 3 cloves garlic, finely chopped
  • 2 tbsp. reduced-sodium soy sauce
  • 1 tbsp. finely grated peeled ginger (from one 2" piece)
  • 2 lb. boneless, skinless chicken thighs (about 8 small)
  • Kosher salt
  • Vegetable oil, for grilling
  • 1 pineapple, sliced into rounds
  • 1/4 c. packed fresh cilantro leaves

Directions

  1. 1

    In a large bowl, whisk milk, pineapple juice, chili-garlic sauce, lime juice, brown sugar, garlic, soy sauce, and ginger until well combined. Add chicken and toss to coat. Cover and refrigerate at least 20 minutes or up to 4 hours.

  2. 2

    Remove chicken from marinade and transfer to a baking sheet, letting excess marinade drip back into bowl; season chicken all over with 3/4 teaspoon salt. Reserve marinade.

  3. 3

    Prepare a grill for medium-high heat; preheat 5 minutes. (Alternatively, use a grill pan.) Lightly brush grates with oil.

  4. 4

    Meanwhile, transfer marinade to a medium saucepan and bring to a boil over medium-high heat. Continue to boil, stirring occasionally, until marinade is thickened, about 5 minutes. Remove from heat.

  5. 5

    Grill chicken and pineapple, turning once, until chicken is lightly charred in places and an instant-read thermometer inserted into thickest part of chicken registers 165° and pineapple is tender and lightly charred, 8 to 10 minutes.

  6. 6

    Transfer pineapple and chicken to a platter, drizzle with sauce, and sprinkle with cilantro.