Thai Grilled Chicken Thighs for 2

Ingredients

• 2 chicken thighs

For the marinade

• 1 ounce creamed coconut
• 1 clove garlic, crushed
• 4 tablespoons boiling water
• 1 green chili pepper, deseeded and finely chopped
• 1 piece fresh ginger, opeeled and finely chopped (walnut-suzed)
• 1/2 lime, juice and zest of
• 1 tablespoon chopped fresh cilantro (coriander)
• 1 teaspoon finely chopped lemongrass

Directions

1. 1

   Make the marinade: Slice the creamed coconut, dissolve in the boiling water, set aside and allow to become cold.

2. 2

   Stir in the remaining marinade ingredients.

3. 3

   Wash the chicken thighs and remove the skin.

4. 4

   Trim off any excess fat.

5. 5

   Turn the chicken in the marinade, then cover and refrigerate for about 2 hours or overnight.

6. 6

   Heat the grill to its highest temperature.

7. 7

   Place the chicken on the grill rack, spoon over some of the marinade and cook for 10-15 minutes, turning occasionally.

8. 8

   The chicken is cooked when pierced and the juices run clear.