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This dish is another dish I made for the first time while on at the beach. While it was listed in the appetizer & finger foods section, we doubled this recipe and made it an entree. The cookbook is The Beach House Cookbook by Barbara Scott-Goodman, which I got in a fun cookbook swap with Natalie from Two Preps in a Pod!)
This recipe is great if you are craving something savory:
Thai Barbecued Chicken
- 1 cup coconut milk
- 1/3 cup Nam Pla (fish sauce)
- 1/4 cup fresh lime juice
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 teaspoon hot sauce
- 1 teaspoon red pepper flakes
- 1 1/2 Tablespoons sugar
- 1/2 cup chopped fresh cilantro
- Kosher salt and freshly ground black pepper
- 8 chicken thighs (bones in)
- 6 scallions, trimmed and minced, for garnish
- Combine the coconut milk, nam pla, lime juice, garlic, shallots, hot sauce, red pepper flakes, sugar, cilantro, and salt and pepper (to taste) in a blender and blend until smooth. Put the chicken in a large nonreactive bowl or baking dish (I used a Pyrex bowl). Pour the mixture over the chicken and marinate for 4 hours in the refrigerator, turning the chicken occasionally.Instead of pouring the mixture over the chicken, we ended up putting the mixture in a gallon-size Ziploc, then placing the chicken in the bag for a half-hour to make sure it was as coated as possible. Then we moved the chicken and liquid blend into the Pyrex bowl for the long marinating process.
- 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. Cover and cook for about 15 minutes. Turn and cook, skin side down, covered, until the juices run clear, 12 to 15 minutes.
- Transfer the chicken to a platter, garnish with the scallions, and serve at once.