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