This delightful combination of spicy and sweet will definitely please your palette. It's got a little kick to it, but the coconut milk helps to mellow out the chili paste. You might want to double the recipe so you'll left-overs for the next day (we like them served cold for lunch). A side of jasmine rice goes very nicely.
1-3" piece fresh ginger
5 garlic cloves
¾ cup coconut milk
¼ cup hot chili paste
¼ cup fresh lime juice
2 Tbsp. light brown sugar
1 Tbsp. kosher salt
2 Tbsp. vegetable oil, plus more for grill
2 lb. skinless, boneless chicken thighs
½ cup cilantro leaves
Lime wedges for serving
Heat grill to medium. Grate ginger and garlic finely into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil, whisk to combine. Add chicken to coat. Let sit 15 minutes or up to 4 hours.
Remove chicken from marinade, place onto a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, reduce heat to medium-low and simmer, stirring occasionally, untilthick enough to coat the back of a spoon, 2–3 minutes.
Generously oil grate of grill. Grill chicken, turning once and basting occasionally with marinade, until chicken is cooked through 8–10 minutes.
Brush chicken with remaining marinade. Top with cilantro and serve with lime wedges.