Directions:
- Combine the ginger, coconut milk, salt and pepper in a large zip-lock bag. Add lemon grass. Place the chicken thighs in the mixture and refrigerate overnight.
- Make the Honey-Chili Glaze: In a food processor, chop together the jalapeno and brown sugar. Scrape into a small saucepan. Add the venegar, salt, and honey and bring to a boil. Simmer over very low heat for about 2 minutes. Stir in the peanuts.
- Prepare a charcoal grill to medium heat or preheat the broiler.
- Drain the chicken and cook about 8-10 minutes on each side, depending on the size of the thighs and the heat. Grill until chicken is cooked through (careful not to over cook.).
- After chicken is done cooking, place on a platter and pout the Honey-Chili Glaze over the hot chicken. Coat all pieces well, then sprinkle with coconut, cilatro and the scallions. This can be served hot or cold! Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 261.93 Kcal (1097 kJ) | ||
| Calories from fat | 63.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 11% | |
|---|---|---|---|
| Sodium | 807.52mg | 34% | |
| Potassium | 161.47mg | 3% | |
| Total Carbs | 52.52g | 18% | |
| Sugars | 47.18g | 189% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 1.87g | 4% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 20.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 284.27 Kcal (1190 kJ) | ||
| Calories from fat | 68.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 11% | |
|---|---|---|---|
| Sodium | 876.4mg | 34% | |
| Potassium | 175.24mg | 3% | |
| Total Carbs | 57g | 18% | |
| Sugars | 51.2g | 189% | |
| Dietary Fiber | 1.74g | 6% | |
| Protein | 2.03g | 4% | |
| Vitamin C | 6mg | 9% | |
| Iron | 0.7mg | 4% | |
| Calcium | 22.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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