Grilled Thai Coconut Chicken Thighs

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 lbs boneless skinless chicken thighs, rinsed and patted dry
• 1 (16 ounce) can unsweetened coconut milk
• 1 tablespoon blackstrap molasses or 1 tablespoon honey
• 2 teaspoons seasoned rice vinegar
• 1 teaspoon chinese hot sauce (more or less to taste)
• 2 teaspoons sesame oil
• 1/2 cup water
• 1/4 cup red onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh gingerroot, grated (you can leave the skin on)
• 1 bunch green onion, chopped ( parts included, reserve some for garnish)
• 1 tablespoon fresh thai basil, chopped
• 1/2 teaspoon fresh cracked black pepper (or to taste)

Recipe

• 1 combined all prepared marinated items in a large ziploc baggie along with chicken thighs. seal baggie and massage marinade into the chicken well. let set in frig for a minimum of 1 hour to overnight. the longer they sit, the more flavor they will develop.
• 2 preheat grill to reach med-high heat. brush hot grill with olive oil so meat doe not stick. strain off marinade into a small sauce pan, bring to a boil then lower heat to simmer until reduces to a thick consistency. reserve half and use remaining as basting sauce during grilling process.
• 3 grill chicken for about 12 minutes on each side, basting with marinade reduction often.
• 4 remove from grill. top with reserved chopped green onion and serve reserved marinade reduction on side. i also like to serve mine with green sticky rice and orange broccoli :).