International Recipes

Spicy Grilled Thai Chicken

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Yield: 4 servings


  • 3/4 cup canned cream of coconut
  • 3 tablespoons lime juice
  • 3 tablespoons soy sauce
  • 8 stems fresh coriander
  • 3 large cloves garlic
  • 3 large shallots
  • 3 anchovy filets
  • 1 teaspoon pepper sauce
  • 2 whole boned, skinned chicken breasts, cut in half (about 1 1/2 pounds)


  1. In a blender or food processor, combine cream of coconut, lime juice, soy sauce, coriander, garlic, shallots, anchovies and pepper sauce; process until smooth.
  2. Arrange chicken pieces in a shallow dish or plastic bag.
  3. Pour coconut marinade over chicken.
  4. Let stand at room temperature for 1 hour or cover and refrigerate for several hours.
  5. Arrange chicken pieces on grill about 5 inches from coals.
  6. Brush generously with marinade; grill for 5 minutes.
  7. Turn, brush generously with marinade; grill 5 minutes longer or until chicken is cooked through.
  8. Heat remaining marinade; serve as dipping sauce for chicken.

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