Spicy Grilled Thai Chicken

Yield: 4 servings

Ingredients

• 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)

Instructions

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.