2 lb. skinless chicken thighs or breasts
3/4 c. soy sauce
1/3 c. coconut milk
4 T. lime juice
1/4 c. rice vinegar
1/4 c. honey
4 cloves minced garlic
3 bay leaves
2 tsp. fresh ginger, grated
1/2 tsp. black peppercorns
Cooked rice (Coconut Rice recipe follows)
Cut chicken into bite-sized pieces. Add the chicken to a large bowl or gallon size plastic food storage bag.
In a blender, combine the soy sauce, coconut milk, lime juice, rice vinegar, honey, garlic, ginger and black peppercorns. Blend until smooth.
Pour the marinade over the chicken and the bay leaves, reserving a little if you'd like to make a sauce later.
|If you want to make a sauce later, do NOT pour all of the marinade onto the chicken.|
Reserve a bit (1-4 - 1/3 cup) in a separate bowl.
Cover the bowl or seal the bag and place in the fridge for at least one hour to overnight. The longer you let the marinade set, the more intense flavor the chicken will have.
|Cover and refrigerate for at least an hour.|
Preheat the grill, grill pan or skillet to medium-high heat and lightly oil the grates. Thread the chicken onto metal skewers (or wood skewers that have been soaked in water if using a flame BBQ .
Place the chicken on the grill until the chicken is golden and no longer pink in the center, about 5-10 minutes each side.
While the chicken is cooking, add the reserved marinade to a small sauce pan, bring it to a boil and cook about 5 minutes or until reduced to a sauce consistency.
Serve the chicken with the sauce and cooked rice.
For extra flavor, try this coconut rice recipe:
1 c. uncooked jasmine or basmati rice
1 c. coconut milk
3/4 c. coconut water
1/2 tsp. salt
3 T. unsweetened, flaked coconut
1 T. coconut oil
Add the coconut milk and coconut water to a medium size saucepan.
Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting.