Grilled Thai Chicken
Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.
Serves: 6 servings
Ingredients
1 cup coconut milk (mix before measuring)
⅓ cup nam pla (Asian fish sauce)
¼ cup freshly squeezed lime juice
4 small cloves garlic, peeled and minced
2 shallots, peeled and minced
½-1 teaspoon hot sauce, I used Sriracha
½-1 teaspoon red pepper flakes
1½ tablespoons sugar
½ cup chopped fresh cilantro
Freshly ground black pepper
5-6 chicken breasts, bone-in and skin on
1 fresh lime, for garnish
Instructions
Combine the coconut milk, nam pla, lime juice, garlic, shallots, hot sauce, red pepper flakes, sugar, and cilantro in a large ziplock bag. Add the chicken and marinate for at least 4 hours in the refrigerator, turning occasionally.
Grill till meat reaches an internal temperature of 160º. Serve with lime wedges.