I got this recipe from a cooking school. The chicken turns out AMAZING. It's spicy but if you want to cut down on the heat, only use half the jalapeno seeds (or none). My friends beg me to make this for them. Enjoy!!! Prep time does not include marinating overnight.
- 4 slices fresh ginger, quarter-size, 1/4 inch thick, minced
- 1 (14 ounce) can coconut milk
- 1 1⁄2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 2 pieces lemongrass (2-inch pieces )
- 8 skinless chicken thighs (I use boneless,skinless)
- 1⁄2 cup flaked coconut
- 1 bunch fresh cilantro, chopped
- 4 scallions, green parts included, chopped
- 1 jalapeno, seeds included
- 2 tablespoons packed brown sugar
- 1⁄2 teaspoon rice vinegar or 1⁄2 teaspoon cider vinegar
- 1⁄2 teaspoon salt
- 1 cup honey
- 1⁄3 cup dry roasted salted peanut, finely chopped
- Combine the ginger, coconut milk, salt and pepper in a large zip-lock bag. Add lemon grass. Place the chicken thighs in the mixture and refrigerate overnight.
- Make the Honey-Chili Glaze: In a food processor, chop together the jalapeno and brown sugar. Scrape into a small saucepan. Add the venegar, salt, and honey and bring to a boil. Simmer over very low heat for about 2 minutes. Stir in the peanuts.
- Prepare a charcoal grill to medium heat or preheat the broiler.
- Drain the chicken and cook about 8-10 minutes on each side, depending on the size of the thighs and the heat. Grill until chicken is cooked through (careful not to over cook.).
- After chicken is done cooking, place on a platter and pout the Honey-Chili Glaze over the hot chicken. Coat all pieces well, then sprinkle with coconut, cilatro and the scallions. This can be served hot or cold! Enjoy.