Grilled Chicken Breasts With Spicy Coconut Sauce

Total Time: 4 hrs 45 mins Preparation Time: 4 hrs Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 small yellow onion, chopped
• 4 garlic cloves
• 3 inches piece ginger, peeled
• 1 cup coconut milk
• 2 tablespoons fresh lemon juice
• 2 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoons crushed red pepper flakes
• 4 boneless skinless chicken breast halves
• 2 tablespoons olive oil
• 1/2 small yellow onion, minced
• 1 teaspoon grated lemon zest
• 1 inch piece ginger, peeled and grated
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons double concentrate tomato paste
• 3 garlic cloves, minced
• 13 1/2 ounces coconut milk
• 1/2 cup heavy cream
• kosher salt & freshly ground black pepper

Recipe

• 1 to make the chicken, buzz the onion, garlic, ginger, coconut milk, lemon juice, salt, black pepper, and red pepper flakes in a food processor until smooth. drop the chicken pieces into a ziploc bag and pour in the marinade. place the bag in a shallow dish and marinate in the fridge for at least 4 hours, but overnight is better, turning several times.
• 2 to make the sauce, heat the oil in a large skillet over medium heat. add the onion and cook, stirring often, until golden brown, about 7 minutes. reduce the heat to low, add the lemon zest, ginger, red pepper flakes, and tomato paste, and cook, stirring often, until the colors deepen and the mixture is very fragrant, 8 to 10 minutes. toss in garlic and cook for 1 minute more.
• 3 pour in the coconut milk and cream and bring to a boil, e turn heat to low and simmer, uncovered, until the liquid has reduced by one quarter, about 10 minutes. season to taste with salt and pepper. cover and keep warm.
• 4 meanwhile heat a grill to high. remove the chicken from the fridge and let sit out for 30 minutes.
• 5 lower the heat of the grill to medium and brush the grate with oil. remove chicken from marinade and grill until well marked and cooked through, about 5 to six minutes per side.
• 6 to serve, slice each chicken breast into 3 pieces on the bias. place cooked rice onto plates, top with chicken slices, and spoon sauce over top.