Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a blender, combine 1 cup full-fat coconut milk, 2 tablespoons fish sauce, 1 tablespoon fresh lime juice, 1 thinly sliced stalk lemongrass, 2 inches fresh ginger, 6 cloves garlic, 1 teaspoon ground turmeric, 1 teaspoon palm sugar, and 0.5 teaspoon salt until a smooth paste forms.

2. 2

   Place 4 large bone-in, skin-on chicken thighs in a large bowl, pour the prepared marinade over them, ensuring the chicken is thoroughly coated, and refrigerate for at least 4 hours, or preferably overnight, for maximum flavor absorption.

3. 3

   Prepare a charcoal grill for medium-high direct heat, ensuring the coals are glowing with a light ash covering, and lightly oil the grill grates to prevent sticking.

4. 4

   Remove the marinated chicken from the refrigerator, allowing it to come closer to room temperature for about 15 minutes before carefully placing the chicken thighs skin-side down on the hot grill.

5. 5

   Grill the chicken for approximately 10-12 minutes per side, turning occasionally to achieve a nice char, and continue cooking until the internal temperature of the thickest part reaches 165°F (74°C), basting the chicken with any leftover marinade every few minutes to keep it moist.

6. 6

   For the dipping sauce, combine 0.25 cup fish sauce, 0.25 cup fresh lime juice, 2 tablespoons palm sugar dissolved in 2 tablespoons hot water, 1 finely sliced small red chili, and 2 tablespoons chopped roasted peanuts in a small bowl, stirring well to combine all ingredients.

7. 7

   Once cooked through, remove the charcoal-grilled Burmese coconut chicken from the grill and let it rest on a cutting board for 5-7 minutes before serving with the freshly prepared dipping sauce to allow the juices to redistribute.