Thai Coconut Milk Grilled Chicken

Step 1

In a medium bowl, whisk together the coconut milk, garlic, brown sugar, salt, ginger, turmeric, cumin, coriander and cilantro.

Step 2

Place the chicken in a gallon-size ziploc bag; pour in the marinade. Seal the bag and press until the marinade coats the chicken evenly. Refrigerate for 2 hours or up to 24 hours.

Step 3

Preheat a grill to medium-high.

Step 4

Remove the chicken from the marinade, letting the excess marinade drip back into the bag.

Step 5

Grill the chicken until cooked through (time will depend on thickness of chicken - about 5-6 minutes per side for chicken breasts and 2-3 minutes per side for chicken tenders).

Step 6

Let the chicken rest for a few minutes before serving.