• 1/4 cup fish sauce
  • 1 (13.5-ounce) can coconut milk
  • 1 (2-inch) piece fresh ginger, grated
  • Zest and juice of 1 lime, plus lime wedges for serving
  • 1 (3-pound) chicken, spatchcocked or cut into 8 pieces, skin discarded
  1. In a large bowl, stir together fish sauce, coconut milk, ginger and lime zest and juice. Add chicken and toss to coat.
  2. Cover and refrigerate for at least 8 hours or up to overnight.
  3. Prepare a grill or grill pan for medium heat cooking. Drain chicken well, discarding marinade, and pat mostly dry.
  4. Grill chicken, flipping occasionally, until just charred in parts and cooked through, 15 to 25 minutes total. (Dark meat will take longer to cook than light meat.)
  5. Transfer to a platter and serve with lime wedges.
Nutritional Information:
Per Serving: 410 calories (100 from fat), 11g total fat, 3g saturated fat, 240mg cholesterol, 380mg sodium, 73g protein.

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