20 minutes plus marinating and grilling time
Galangal (a large root similar to ginger) and Thai basil can be found at Asian markets.
2 tablespoons dark brown sugar
1 to 3 Thai chiles, stemmed, seeded and finely chopped
1 tablespoon chopped garlic
3 tablespoons grated galangal or ginger
1/4 cup chopped cilantro
1/4 cup chopped Thai purple or regular basil
1/4 cup finely chopped green onions
1/4 cup finely chopped lemongrass (tough outer leaves removed)
Zest of 1 lime, finely grated
Juice of 4 limes
1 (13 1/2 -ounce) can coconut milk
1/4 cup toasted sesame oil
2 tablespoons fish sauce
1 (4- to 6-pound) chicken, cut into 8 pieces
1. In a large
, combine the brown sugar, chiles, garlic, galangal, cilantro, basil, green onions, lemongrass, lime zest and juice, coconut milk, sesame oil and fish sauce. Add the chicken pieces and toss to coat.
2. Place the chicken
and marinade in a large, sealable plastic bag. Squeeze out the air and seal the bag. Place the bag in the refrigerator and marinate the chicken overnight, up to 24 hours.
3. Remove the chicken
from the marinade and grill on an oiled rack over medium-high heat until the meat is firm and the juices run clear and a thermometer inserted reads 165 degrees. Place chicken on a platter and set aside for a few minutes before serving.