Spicy Thai Chicken
|Canned cream of coconut||3⁄4 Cup (12 tbs)|
|Lime juice||3 Tablespoon|
|Soy sauce||3 Tablespoon|
|Garlic cloves||3 Large|
|Green onions||3 Large, cut up|
|Pepper sauce||1 Teaspoon|
|Whole boneless skinless chicken breasts||2 , cut into halves|
In blender container or food processor, combine cream of coconut, lime juice, soy sauce, cilantro, garlic, green onions, anchovies and sauce.
Cover; process until smooth.
Place chicken in large shallow dish or plastic bag; add marinade.
Cover; refrigerate at least 2 hours, turning chicken occasionally Drain chicken; reserve marinade.
Place chicken on grill about 5 inches from source of heat.
Brush generously with marinade.
Grill 5 minutes.
Turn chicken; brush with reserved marinade.
Grill 5 minutes longer or until chicken is cooked.
Heat any remaining marinade to a boil; serve as dipping sauce for chicken.