Ingredients:

  • 1 cup (240 ml) unsweetened coconut milk
  • 3 tablespoons (45 ml) soy sauce
  • 4 cloves garlic, minced
  • 2 tablespoons (30 g) brown sugar
  • 1 tablespoon (15 g) fresh ginger, grated
  • 1-2 teaspoons (5-10 g) crushed red pepper flakes (adjust to taste)
  • Zest of 1 lime
  • 4 pieces of chicken thighs (bone-in, skin-on, approx. 500 g)
  • 1 tablespoon (15 ml) vegetable oil
  • Salt and pepper to taste
  • Optional: 1 tablespoon (10 g) sesame seeds for garnish

Instructions:

  1. In a mixing bowl, combine coconut milk, soy sauce, minced garlic, brown sugar, ginger, red pepper flakes, and lime zest. Whisk until smooth.
  2. Place the chicken thighs in a dish. Pour the marinade over the chicken, ensuring even coverage. Cover and refrigerate for at least 1 hour.
  3. Heat the grill to medium-high. If using charcoal, allow the coals to turn white-hot.
  4. Remove chicken from marinade; pat dry with paper towels. Brush lightly with vegetable oil and season with salt and pepper.
  5. Place chicken skin-side down on the grill. Cook for 15-20 minutes, flipping halfway, until skin is crispy and internal temperature reaches 165°F (74°C).
  6. Remove from the grill and let rest for 5 minutes. Optionally, sprinkle with sesame seeds before serving.