Thai Barbecued Chicken

Chicken marinated in coconut milk, nam pla (Asian fish sauce), lime juice, and other savory ingredients is delicious when cooked on the grill. This recipe also works very well with chicken wings and drumettes for tasty appetizers.

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% Daily Values based on a 2,000 calorie diet

Step 1

Combine the coconut milk, nam pla, lime juice, garlic, shallots, hot sauce, red pepper flakes, sugar, salt, and pepper in a blender and blend until smooth.

Step 2

Put the chicken in a large nonreactive bowl or baking dish. Pour the mixture over the chicken and marinate for 4 hours in the refrigerator, turning the chicken occasionally

Step 3

Prepare a gas or charcoal grill. When the fire is medium-hot, and the coals are covered with a light coating of ash and glow deep red, put the chicken on the grill, bone side down.

Step 4

Cover and cook for about 15 minutes. Turn and cook, skin side down, covered, until the juices run clear, 12-15 minutes.

Step 5

Transfer the chicken to a platter, garnish with the scallions, and serve.

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