Ingredients:
2 chicken thighs
1 ounce creamed coconut
1 clove garlic, crushed
4 tablespoons boiling water
1 green chili peppers, deseeded and finely chopped
1 piece fresh ginger, opeeled and finely chopped ( walnut-suzed)
1/2 limes, juice and zest of
1 tablespoon chopped fresh cilantro ( coriander)
1 teaspoon finely chopped lemongrass
Directions:
Make the marinade: Slice the creamed coconut, dissolve in the boiling water, set aside and allow to become cold.
Stir in the remaining marinade ingredients.
Wash the chicken thighs and remove the skin.
Trim off any excess fat.
Turn the chicken in the marinade, then cover and refrigerate for about 2 hours or overnight.
Heat the grill to its highest temperature.
Place the chicken on the grill rack, spoon over some of the marinade and cook for 10-15 minutes, turning occasionally.
The chicken is cooked when pierced and the juices run clear.
Servings: 2
Time preparation: 20 min.
Time total: 21 min.