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Thai Barbecued Chicken

Source of Recipe


From "The Beach House Cookbook" by Barbara Scott-Goodman






List of Ingredients



• 1 cup coconut milk
  
• 1/3 cup fish sauce (nam pla)
  
• 1/4 cup fresh lime juice (2 to 3 limes)
  
• 4 cloves garlic, minced
  
• 2 shallots, minced
  
• 1 tsp hot pepper sauce
  
• 1 tsp crushed red pepper flakes
  
• 1-1/2 Tbsp granulated sugar
  
• 1/2 cup chopped fresh cilantro
  
• Salt and pepper to taste
  
• One 2-1/2- to 3-lb. chicken, cut into 10 pieces (or 10 bone-in chicken thighs)
  
• 6 green onions, trimmed and minced, for garnish
  






Instructions



1. Combine the coconut milk, fish sauce, lime juice, garlic, shallots, pepper sauce, red pepper flakes, sugar, cilantro and salt and pepper to taste in a blender, and blend until smooth.
   
   
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.
   
   
3. Prepare a medium-hot fire. Put the chicken bone-side down on the grill. Cover and cook for about 15 minutes. Turn and cook, skin-side down, covered, until the juices run clear, 12 to 15 minutes.
   
   Makes 6 servings.
   
   ...........................
   
   ♦ Note:
   
   The chicken can also be cooked in a 350° F oven for 30 to 40 minutes, or until juices run clear.