Spicy Coconut Grilled Chicken

Welcome to Hungry Ali 2.0! I am beyond thrilled to be at least somewhat back into the blogging game with a new and improved site. Stay tuned for more good eats to come for days!

So let’s get back into it, shall we?!

I’m just going to name the big ol’ elephant in the room: 2020 sucks. Thanks, quarantine! I don’t even have to tell you that life is just hard right now. As much as I feel like I’m taking crazy pills every day, I find in times like these I have to focus on the positives to get by:

Here are just a few things that are keeping me happy (and sane right now) during quarantine:

1. I have more time for hobbies (AKA why the blog is back in full force!)

2. I get to wear slippers every day! My feet have never been happier.

3. I can get pup cuddles on demand. And that’s what living the dream is all about, my friends.

4. No commute = no traffic.

5. My skin has never been clearer and more glowy

6. I have perfected my self-care routine

7. Though via Zoom, I am seeing my loved ones more through lots of virtual hangs.

8. My house has never been cleaner/more organized!!

9. I am making way more excuse to get outdoors for walks and sun breaks

10. We are cooking so much more and trying new recipes!

Which is what brings us here today, fam. I’m so excited to share with you this recipe that is sure to bring a smile on your face during quarantine. It will not only transport you to happier, sunnier times for a mini-vacay moment, but be a much needed shakeup to your dinner time routine. And don’t we all need a little shakeup right now?

I adore grilling chicken thighs in general, but this recipe really takes the cake. Why, you ask? Besides the spicy, chili garlic paste, garlic, brown sugar and garlic for instant flavor boosters, this recipe gets its flavor and juiciness from coconut milk. Not only does the chicken marinade in coconut milk but it gets basted in a reduction of the marinade, proving itself as the ultimate ingredient ever. The result is perfectly tender, flavorful and spicy chicken thighs that you will surely be grilling up all summer (or quarantine) long.

Spicy Coconut Grilled Chicken

Adapted a touch from Bon Appetit's recipe.

INGREDIENTS

• 2 tablespoons minced fresh ginger, or ginger paste is an excellent shortcut!

• 5 garlic cloves, minced

• 1 cup coconut milk

• ¼ cup Sambal Oelek (spicy, garlic chili paste...it's the bomb dig)

• ¼ cup fresh lime juice (juice from about 2 limes)

• 2 tablespoons brown sugar

• 1 tablespoon kosher salt

• 2 tablespoons vegetable oil

• 2 pounds boneless, skinless chicken thighs

• ½ cup cilantro leaves, roughly chopped

• Lime wedges, for serving

Whisk ginger, garlic, coconut milk, Sambal, lime juice, brown sugar, salt, and oil in a small bowl or measuring cup until well combined. Add chicken thighs to large Ziploc bag and pour over marinade. Seal bag and massage marinade so that chicken is well coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. Before grilling, set aside at room temp for 20-30 minutes.

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,, about 3 minutes.

Preheat your grill over medium heat and grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, about 8–10 minutes.

Transfer chicken to a platter. Sprinkle with with cilantro and serve with lime wedges.