Grilled Spicy Coconut Chicken Thighs

• portions: 6 servings
• temps total: 48 minutes

Ingrédients

2 lbs boneless, skinless chicken thighs⁣

Marinade/Sauce⁣

1 15 oz can unsweetened coconut milk⁣

2 tb olive oil⁣

1/2 cup sambal oelek ⁣

1 tb fresh ginger, grated (or 2 tsp dried ginger)⁣

6 cloves garlic ⁣

1/4 cup coconut sugar⁣

1/3 cup fresh lime juice (2 limes)⁣

2 tsp kosher salt⁣

Garnishes:⁣

Chopped cilantro⁣

Lime wedges⁣

Chili crisp⁣

Instructions

In a blender, add all of the ingredients for the sauce/marinade and blend until smooth. Pat chicken dry and add to a large bowl. Pour 3/4 of the sauce over the chicken and save the rest to use as a dipping sauce later. Cover bowl and let marinate for at least 30 minutes. Turn grill on to 450F. Spray grill grates with avocado oil spray. Once the grill is 450F, add the chicken. Do not touch for 7 min. Then flip to the other side and do not touch for 6-7 minute more, or until the internal temp reaches 165F. Let the chicken rest for 5 minutes, then garnish with cilantro and lime wedges. Serve with remaining sauce and chili crisp for extra heat, if desired. Enjoy! #chicken #chickenrecipes #highprotein #summergrilling #grilling-recipes