Spicy Coconut Ginger Chicken
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There are a lot of big flavors going on here but the most predominant are the ginger, coconut and the heat from the serranos. The chicken does not get too spicy but the sauce has some heat to it, so reduce the amount of serranos you use to meet your liking. I am using boneless, skinless chicken thighs as those are our favorite, but feel free to use what you like. The enzymes in ginger are similar to papain found in papaya, which gently break down proteins and tenderize meats. So, do not marinate this for too long or the meat will be mushy.
Ingredients:
- 6 boneless, skinless Chicken Thighs
For the marinade:
- Juice of half a Lemon
- Zest of a whole Lemon
- ¾ cup of Coconut Milk
- 1 Serrano pepper
- Approximately 2 inches/nubbins of Ginger, peeled (size like your thumb, a nubbin!)
- 4 cloves of Garlic, peeled
- 1 Shallot, peeled
- ¼ large Red Onion, peeled
- Approximately 1 cup fresh Cilantro
- 1 tablespoon Dark Brown Sugar
- 2 tablespoons Fish Sauce
- 2 tablespoons Soy Sauce
Place all of the ingredients for the marinade into a food processor.
Blend until everything has been minced up well. Reserve about 1/2 cup of the marinade to use as a sauce later (do not place reserved sauce with raw chicken).
Marinate for about 4 hours if you’re using the thighs.
Tip: Don’t do like I did and just dump the bag of chicken out on the grill, you’ll have a mess.
Strain out all of the solids from the reserved sauce so that it is smooth and lump-free.
