Thai Grilled Chicken Thighs for 2

Recipe by Nelly
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READY IN: 21mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make the marinade: Slice the creamed coconut, dissolve in the boiling water, set aside and allow to become cold.
  • Stir in the remaining marinade ingredients.
  • Wash the chicken thighs and remove the skin.
  • Trim off any excess fat.
  • Turn the chicken in the marinade, then cover and refrigerate for about 2 hours or overnight.
  • Heat the grill to its highest temperature.
  • Place the chicken on the grill rack, spoon over some of the marinade and cook for 10-15 minutes, turning occasionally.
  • The chicken is cooked when pierced and the juices run clear.
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