Cooked - Grilled Coconut Chicken With Snap Pea Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Grilled Coconut Chicken With Snap Pea Salad

1.0

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

1 tbsp lime zest

2 tbsp lime juice

1 tsp kosher salt

1 handful cilantro, plus more for garnish

2 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

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. Add 2 tablespoons of water. 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.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥗Salad

CuisineAsian

Occasions📆EverydaySummer Bbq

Season☀️Summer

DifficultyEasy ⏰ 30m

Created 49 weeks ago

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