Chipotle-Coconut Chicken

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Chipotle-Coconut Chicken

This grilled chicken is silky and humming with smoky heat thanks to a two-ingredient marinade of coconut milk and chipotle chiles in adobo. Coconut milk is used in marinades in South and Southeast Asian cuisines because it tenderizes and adds a sweet creaminess to meats, tofu and seafood. Canned chipotles are a heavy-hitting ingredient thanks to the heat of the smoked, dried jalapeños and the feisty adobo they’re packed in. Together, they’re all you need to marinate and glaze chicken. As for serving ideas, consider eating the chicken alongside grilled vegetables, over rice or in tortillas.

Rating

Ingredients

  • 1(14-ounce) can full-fat coconut milk
  • 1 to 2chipotle chiles in adobo, chopped, plus 1 tablespoon sauce
  • 1tablespoon neutral oil, such as grapeseed, plus more for greasing
  • Kosher salt (Diamond Crystal)
  • 1 1/2 to 2pounds boneless, skinless chicken thighs, patted dry
  • Lime wedges, for serving
  • Cilantro leaves or small sprigs, for serving
Set base servings to enable scaling:

Directions

In a small saucepan, stir together the coconut milk, chipotle chiles and sauce, 1 tablespoon oil and 1 ½ teaspoons salt. Pour half (about 1 cup) into a large bowl or resealable container, then add the chicken and toss to combine. Let the chicken sit while you heat the grill, at least 15 minutes, or cover and refrigerate to marinate for up to 1 day.

Simmer the remaining sauce in the saucepan over medium-high until thick enough to coat the back of a spoon, 3 to 5 minutes.

Heat the grill to medium-high. When ready to grill, clean and lightly grease the grates. Scrape excess marinade from the chicken, then grill the chicken until it’s browned and releases easily from the grates, 4 to 6 minutes per side. (For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.) Now dab with some of the reduced sauce, flip, cover and repeat every 30 seconds or so until the chicken is lacquered and all the sauce is used, 4 to 6 minutes.

Transfer to a platter or plates, garnish with cilantro and serve with lime wedges for squeezing.

Nutrition

Info
Trans Fat: 0 gramsFat: 33 gramsCalories: 473Saturated Fat: 21 gramsUnsaturated Fat: 9 gramsSodium: 770 milligramsSugar: 1 gramFiber: 0 gramsCarbohydrate: 4 gramsProtein: 41 grams
Chicken & Poultry

Source: https://cooking.nytimes.com/recipes/1024593-chipotle-coconut-chicken