Thai Coconut Grilled Chicken Thighs

Name: Thai Coconut Grilled Chicken Thighs
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 4-6 serving(s)
Ingredients: 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 (white parts included, reserve some for garnish); 1 tablespoon fresh Thai basil, chopped; 1/2 teaspoon fresh cracked black pepper (or to taste)

Submitted by MixnVixn

"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."

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photo by MixnVixn

Ready In:: 1hr 25mins
Ingredients:: 13
Serves:: 4-6

ingredients

2 lbs boneless skinless chicken thighs, rinsed and patted dry
MARINADE and BASTING SAUCE
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 (white parts included, reserve some for garnish)
1 tablespoon fresh Thai basil, chopped
¹⁄₂ teaspoon fresh cracked black pepper (or to taste)

directions

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.
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 :).