Bon appetit says “ Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice. This one’s just as awesome with shrimp or flank or skirt steak as it is with chicken thighs.” Serves 4
1 3" piece fresh ginger
5 garlic cloves
3/4 cup coconut milk
1/4 cup hot chili paste (such as sambal oelek)
1/4 cup fresh lime juice
2 Tablespoons light brown sugar
1 Tablespoon Diamond Crystal or
1 3/4 teaspoon kosher salt
2 Tablespoons vegetable oil, plus more for grill
2 lb. skinless, boneless chicken thighs
1/2 cup cilantro leaves with tender stems
Lime wedges (for serving)
Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off or you can use a grill mesh mat). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes and internal temperature reaches 160F-165F.
Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside. Yum Yum!
A mesh grill mat is especially good when using a marinade to prevent flare ups.