Ingredients
The following ingredients have 4 Servings
- 1 (13.5 fl oz) can coconut milk
- 2 tbsp reduced sodium soy sauce
- 6 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1 red fresno chile, thinly sliced
- 2 tsp lime zest
- 2 tbsp lime juice
- 2 tsp kosher salt
- 1 handful cilantro, plus more for garnish
- 1 ½ lbs boneless, skinless chicken thighs
- cooking oil
- lime wedges, for serving
- ½ lb sugar snap peas, thinly sliced on an angle
- 1 avocado, pitted + diced
- 2 scallions, thinly sliced
- ½ red fresno chile, minced
- 2 limes, juiced
- ¼ cup cilantro leaves
- kosher salt
Instruction
- Combine the coconut milk, soy sauce, garlic, ginger, chile, lime zest, lime juice, and salt in a large mixing bowl. Whisk to combine. Add the cilantro and chicken. Ensure all of the chicken is submerged. Cover the bowl.
- Marinate the chicken for 1 hour in the fridge. Transfer the chicken to room temperature and continue to marinate for 30 minutes.
- Heat the grill to medium-high heat. Brush with oil. Transfer the chicken from the bowl to the grill, draining off as much liquid as possible. Grill the chicken for about 8 minutes until slightly charred. When it easily releases from the grill, flip the chicken and finish cooking, about 5-6 more minutes.
- Meanwhile, transfer the marinade to a small saucepan over medium-high heat. Bring to a boil. Reduce the heat to a simmer and cook for 10 minutes until slightly thickened.
- Serve the chicken with the coconut sauce spooned over top and the snap pea salad (recipe below) alongside. Garnish with cilantro and serve with lime wedges for squeezing.
- Combine the snap peas, avocado, scallions, chile, lime juice, and cilantro leaves in a mixing bowl. Toss to combine.
- Season with salt to taste.
