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Grilled Chicken with Chili Lime Sauce Recipe

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This recipe for Grilled Chicken with Chili Lime Sauce, by , is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dennis Pedra

Category:
Category:

Ingredients:  
Ingredients:  
3 small white onions
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
5 large garlic cloves, smashed
1 tablespoon plus 1 teaspoon kosher salt, divided, plus more
3-4 pounds skinless chicken thighs
1 (13.5 oz) can coconut milk
1 small chopped tomato
2 tablespoons plus 2 teaspoons finely chopped Fresno Chilis, divided
2 teaspoons fresh lime juice
1/2 teaspoon gr@nulated sugar

Directions:
Directions:
Coarsely chop 3 of the onions to equal about 2 cups. Thinly slice remaining onion to equal 1 cup, set sliced onions aside.
Place chopped onion, lemon juice, vinegar and garlic in a blender. Process on low speed until mixture is smooth, about 15 seconds. Stir 1 tablespoon salt into onion marinade. Transfer to a large ziplock plastic bag. Add chicken pieces to bag, seal bag, and toss to coat. Chill at least 12 hours or up to 24.
Place unopened can of coconut milk in the refrigerator for 15 minutes to let coconut cream thicken. Open can and spoon off the thickened cream, (about 1 cup) from the top of can and transfer to a small saucepan. Place onion slices in pan with coconut cream;; add tomato with 2 tablespoons chopped chilies. Bring to a boil over medium heat, cook, stirring occasionally until vegetables are tender, about
10 minutes. Remove from heat and let cool slightly. Pour mixture into blender and process until smooth, about 15 seconds. Transfer to a small serving bowl and stir in lime juice, sugar , 1 teaspoon salt and remaining 2 tablespoons chopped chiles. Spoon 1/3 cup coconut-chili sauce into a small bowl and reserve for brushing.
Light grill @nd get to 400. Remove chicken from marinade and discard marinade. Pat chicken dry and season with a pinch of salt. Place chicken on oiled grates over side with flame off. Grill covered turning and brushing with reserved 1/3 cup coconut-chili sauce occasionally until almost cooked, move to lit side and achieve some slight char on chicken
Serve grilling chicken with coconut rice, lime wedges and remaining coconut-chili sauce.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The chicken is better the following day.

 

 

 

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