Recipe by mix'n vix'n
This is one of my fam's favorite dishes (my 8 yr old son, P1, loves it!) and it's super easy to make too. Lots of chopping, but I find that more therapeutic then shopping sometimes :) COOKING NOTE: Sometimes I hate to use the grill so this does well in the broiler too. Just use a baking sheet lined with foil topped with a non-coated cooling rack. Also fill bottom of pan with 1/2 cup of water to help cook evenly and keeps the meat juicy. Based a few times to get a nice thick, saucy coating.
- 2 lbs chicken thighs, boneless, skinless, rinsed and patted dry
MARINADE and BASTING SAUCE
- 1 (16 ounce) can unsweetened coconut milk
- 1 cup hoisin sauce (I use Koon Chun brand)
- 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 (white parts included, reserve some for garnish)
- 1 tablespoon fresh Thai basil, chopped
- 1⁄8 teaspoon garlic salt (or to taste)
- 1⁄2 teaspoon fresh cracked black pepper (or to taste)
- 2 teaspoons sesame oil
Directions See How It's Made
- 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 1 hour to overnight. The longer they sit, the more flavor they will develop.
- 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.
- Grill chicken for about 12 minutes on each side, basting with marinade reduction often.
- 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 :).