| 12 |
boneless skinless chicken thighs (about 2½ to 3 lbs) |
| Marinade |
|
| 1 tsp | granulated garlic |
| 1 tsp | ginger, minced or grated |
| 1 tsp | sriracha |
| 1½ tsp | lemon grass paste or chopped lemon grass (one or the other of these is usually available in the ethnic section of your local supermarket or oriental food store) |
| 1½ tsp | ground
coriander |
| ¾ tsp | ground turmeric |
| ¾ tsp |
curry powder (any kind) |
| 1 tbl |
brown sugar |
| 2½ tbl | fish sauce |
| ¾ cup | coconut milk |
| chopped
cilantro |
|
| lime wedges | |
Mix
the
marinade together and pour it into a zip top bag. Add
the chicken to the marinade, squeeze the air out of the bag,
put the bag into a bowl in to that will catch any leaks, and
marinate in the fridge for at least 24 hours or as long as 48
hours. Preheat the grill to medium high. Take the
thighs straight out of the bag and cook them on the grill
with the marinade still on them. Cook
chicken until it browns or caramelizes and is cooked
through. Serve the chicken with fresh cilantro and lime
wedges for garnish.