Thai Coconut Milk Grilled Chicken

Thai Coconut Milk Grilled Chicken

Yield: 6 servings

Prep Time: 15

Cook Time: 15

Additional Time: 1 30

Total Time: 2

Ingredients

1 (14-ounce) can light or full-fat coconut milk
5-6 cloves garlic, finely minced
1 tablespoon brown sugar
1 ½ teaspoons coarse kosher salt
1 tablespoon finely grated fresh ginger or ginger paste
2 teaspoons ground turmeric
1 teaspoon cumin
½ teaspoon ground coriander
¼ cup chopped fresh cilantro
1-2 pounds chicken breasts or chicken tenders
Lime wedges, for serving (optional)

Instructions

In a medium bowl, whisk together the coconut milk, garlic, brown sugar, salt, ginger, turmeric, cumin, coriander and cilantro.
Place the chicken in a gallon-size ziploc bag; pour in the marinade. Seal the bag and press until the marinade coats the chicken evenly. Refrigerate for 2 hours or up to 24 hours.
Preheat a grill to medium-high.
Remove the chicken from the marinade, letting the excess marinade drip back into the bag.
Grill the chicken until cooked through (time will depend on thickness of chicken - about 5-6 minutes per side for chicken breasts and 2-3 minutes per side for chicken tenders).
Let the chicken rest for a few minutes before serving.

Notes

Alternate Cooking Methods: if you don't have a grill, this chicken could be cooked on a grill pan, pan-fried in a skillet or or broiled in the oven. I've even thought about tossing the chicken and marinade into the Instant Pot for 7-8 minutes high pressure and see how that goes (haven't tried that yet, though).

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