Ingredients
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4 slices fresh ginger, quarter-size, 1/4 inch thick, minced
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1 (14 ounce) can coconut milk
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1 1/2 teaspoons salt
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1 teaspoon fresh ground black pepper
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2 pieces lemongrass (2-inch pieces )
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8 skinless chicken thighs (I use boneless,skinless)
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1/2 cup flaked coconut
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1 bunch fresh cilantro, chopped
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4 scallions, green parts included, chopped
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1 jalapeno, seeds included
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2 tablespoons packed brown sugar
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1/2 teaspoon rice vinegar or 1/2 teaspoon cider vinegar
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1/2 teaspoon salt
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1 cup honey
Instructions
- Combine the ginger, coconut milk, salt and pepper in a large zip-lock bag. Add lemon grass. Place the chicken thighs in the mixture and refrigerate overnight.
- Make the Honey-Chili Glaze: In a food processor, chop together the jalapeno and brown sugar. Scrape into a small saucepan. Add the venegar, salt, and honey and bring to a boil. Simmer over very low heat for about 2 minutes. Stir in the peanuts.
- Prepare a charcoal grill to medium heat or preheat the broiler.
- Drain the chicken and cook about 8-10 minutes on each side, depending on the size of the thighs and the heat. Grill until chicken is cooked through (careful not to over cook.).
- After chicken is done cooking, place on a platter and pout the Honey-Chili Glaze over the hot chicken. Coat all pieces well, then sprinkle with coconut, cilatro and the scallions. This can be served hot or cold! Enjoy.