Stranger Foods

Spicy coconut grilled steak

Serves 4 | Prep 15 mins | Cook 15 mins

Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice. This one' just as awesome with shrimp or flank or skirt steak as it is with chicken thighs.

Source: www.bonappetit.com

Ingredients

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Imperial

x0.5

1 3" piece fresh ginger
5 cloves garlic
¾ cup coconut milk
¼ cup hot chilli paste (such as sambal oelek)
¼ cup fresh lime juice
2 tbsp light brown sugar
1 tbsp Diamond Crystal or 1.75 tsp. Morton kosher salt
2 tbsp vegetable oil, plus more for grill
2 lb skinless boneless chicken thighs
½ cup cilantro leaves with tender stems
lime wedges, for serving

Instructions

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Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chilli paste, lime juice, brown sugar, salt, and 2 tbsp oil and whisk to combine. Add chicken and toss to coat. Let sit at least or up to .
Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, .
Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, .
Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.

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