4 chicken thighs (1 1/4 to 1 1/2 lb. total)
3/8 cup canned coconut milk, stir before measuring
1/2 tbsp fresh ginger root, minced
1/2 tsp black pepper
1/2 tsp hot red pepper flakes
1 Wash and dry chicken. Whisk together coconut milk, ginger, pepper, and chili flakes.
2 Combine chicken with coconut mixture and cover in an airtight container. Refrigerate at least 1 hour or up to 1 day.
3 Take chicken out of bowl, saving liquid. Pull thighs open and arrange on a greased grill.
4 Shut lid on grill and cook 10 to 12 minutes, flipping a few times to evenly brown on both sides. Brush saved marinade on chicken while cooking, be sure to use all liquid.
This is also works great with pork or shrimp.
Makes 4 servings
Amount Per Serving
Total Carbs 1g
Dietary Fiber 0.4g
Total Fat 18.8g
Saturated Fat 8.1g
Unsaturated Fat 10.7g
Fat 2 1/2, Meat 2 1/4