Thai Coconut Chicken

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• 1/2 cup canned coconut milk (briefly warmed and stirred if lumpy)
  Ingredient note

  Source: 1/2 cup canned coconut milk (briefly warmed and stirred if lumpy)
• 1/4 cup lime juice, (plus 2 tsp lime zest)
  Ingredient note

  Source: 1/4 cup lime juice, (plus 2 tsp lime zest)
• 2 Tbsp sambal oelek, (to taste for desired heat)
  Ingredient note

  Source: 1 - 2 Tbsp sambal oelek, (to taste for desired heat); upper source range endpoint used for shopping.
• 1 1/2 Tbsp brown sugar
  Ingredient note

  Source: 1 1/2 Tbsp brown sugar
• 1 Tbsp vegetable oil (or olive oil)
  Ingredient note

  Source: 1 Tbsp vegetable oil (or olive oil)
• 1 tsp ground coriander
  Ingredient note

  Source: 1 tsp ground coriander
• 1 tsp ground cumin
  Ingredient note

  Source: 1 tsp ground cumin
• 1/2 tsp turmeric
  Ingredient note

  Source: 1/2 tsp turmeric
• 1/8 tsp ground cinnamon
  Ingredient note

  Source: 1/8 tsp ground cinnamon
• 1 1/2 Tbsp minced fresh ginger
  Ingredient note

  Source: 1 1/2 Tbsp minced fresh ginger
• 1 1/2 Tbsp minced fresh garlic
  Ingredient note

  Source: 1 1/2 Tbsp minced fresh garlic
• As Needed Salt
  Ingredient note

  Source seasoning: Salt
• 1/4 cup chopped cilantro
  Ingredient note

  Source: 1/4 cup chopped cilantro
• 6 each boneless skinless chicken thighs,* (trimmed of excess fat about 2 lbs)
  Ingredient note

  Source: 6 boneless skinless chicken thighs,* (trimmed of excess fat about 2 lbs)

1. In a medium mixing bowl whisk together coconut milk, lime juice and zest, sambal oelek, brown sugar, vegetable oil, coriander, cumin, turmeric, cinnamon, ginger, garlic and season with salt to taste (I use about 1 to 1 1/2 tsp).
2. Place chicken thighs in a gallon size resealable bag. Measure out 1/3 cup of the marinade mixture (leaving plenty of the garlic and ginger behind), and reserve separately in the refrigerator for later use.
3. Pour remaining marinade over chicken in bag. Seal bag while pressing out excess air.
4. Transfer to fridge and let rest 1 - 6 hours.
5. Preheat a gas grill over medium-high heat, to about 400 degrees (clean grill grates).
6. Place chicken on grill and cook 5 - 6 minutes, then baste chicken with reserved 1/3 cup marinade mixture. Cook on opposite side until chicken registers 165 degrees in center of thickest portion, about 5 minutes longer.
7. Serve warm garnished with cilantro.