Ingredients

4 cloves garlic, chopped

1 can (13 ½ ounces) coconut milk

1 to 3 small chilies, stemmed, seeded, finely chopped

1/3 cup toasted sesame oil

1/4 cup cilantro

1/4 cup Thai purple or regular basil

1/4 cup green onions

1/4 cup finely chopped lemongrass (tough outer leaves removed)

3 tbsp grated galangal or ginger root

2 tbsp fish sauce

2 tbsp dark brown sugar

Grated zest of 1 lime

Juice of 4 limes

1 chicken, 4 to 6 pounds, cut into 8 pieces

Preparation

  1. Combine all ingredients except chicken in a large, food storage bag. Add the chicken pieces; seal bag. Turn to coat chicken on all sides. Marinate the chicken overnight in the refrigerator, 8-24 hours.

  2. Prepare a grill for medium-high heat. Remove the chicken from the marinade; grill on an oiled rack until the juices run clear or a thermometer inserted in thickest piece reads 165 degrees, 20-30 minutes. Place chicken on a platter; let rest 2 minutes before serving.