Hot Pepper–Coconut Milk Chicken

Name: Hot Pepper–Coconut Milk Chicken
Prep time: 15 min
Total time: 3 h 45 min
Yield: Makes 4 servings
Ingredients: 2 tablespoons chopped fresh cilantro; ¼ teaspoon Chinese chili paste with garlic; 1 tablespoon toasted sesame oil; Juice of 1 lime; Oil for coating grill grate; 3 cups Javanese Coconut Brine; 1 teaspoon ground habanero or other very hot ground chile; 1 chicken, about 4 pounds, washed and dried

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
4 hr

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Coconut milk is sweet and rich, the perfect balm for a jolt of chile. In this recipe the two are infused deep into the flesh of a grill-roasted chicken. The result is subtle, radiating a peppery glow with every bite.

Ingredients

3 cups Javanese Coconut Brine
1 teaspoon ground habanero or other very hot ground chile

Main course

Method

Directions

Set the zipper-lock bag containing the brine in a mixing bowl. Add the ground chile to the brine; stir to combine. Add the chicken and seal the zipper, leaving about an inch open; push on the bag to release any trapped air through the opening, and close the zipper completely. Massage the liquid gently into the chicken and refrigerate for 2 to 3 hours