Juicy and flavorful, this Thai-inspired grilled chicken is marinated in coconut milk, fresh lime juice and Asian fish sauce. Scatter a bunch of fresh cilantro over the chicken before serving, if you like. The recipe calls for spatchcocking, which means removing the backbone and flattening the chicken.
- 1/4 cup fish sauce
- 1 (13.5-ounce) can coconut milk
- 1 (2-inch) piece fresh ginger, grated
- Zest and juice of 1 lime, plus lime wedges for serving
- 1 (3-pound) chicken, spatchcocked or cut into 8 pieces, skin discarded
In a large bowl, stir together fish sauce, coconut milk, ginger and lime zest and juice. Add chicken and toss to coat. Cover and refrigerate for at least 8 hours or up to overnight.
Prepare a grill or grill pan for medium heat cooking. Drain chicken well, discarding marinade, and pat mostly dry. Grill chicken, flipping occasionally, until just charred in parts and cooked through, 15 to 25 minutes total. (Dark meat will take longer to cook than light meat.) Transfer to a platter and serve with lime wedges.
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