Grilled Thai Curry Chicken With Coconut-Peanut Sauce

• For the Chicken
• 1/4 cup soy
• 3 tablespoons dark brown sugar
• Zest of one lime
• 2 tablespoons salad oil
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 3 pounds boneless, skinless chicken thighs
• For the Coconut-Peanut Sauce
• One 13 ounce can coconut milk
• 1/4 cup peanut butter
• 1/3 cup dark brown sugar
• 1 1/2 tablespoons soy
• 1 tablespoon red curry paste
• 3 tablespoons fresh lime juice

1. 1. Make marinade by combining all ingredient under "chicken" together. Add the chicken and mix. Refrigerate for at least four hours or overnight.
2. 2. To make the sauce, whisk all the ingredients except the lime juice in a pan. Bring to a simmer, then cook over medium heat for about 3 minutes. Stir in lime juice and set aside.
3. 3. Preheat grill, BBQ chicken. Serve with sauce and jasmine rice.

chicken, soy, dark brown sugar, lime, salad oil, garlic, curry powder, ground ginger, ground cardamom, salt, chicken, coconutpeanut sauce, coconut milk, peanut butter, brown sugar, soy, red curry, lime juice

Taken from www.epicurious.com/recipes/member/views/grilled-thai-curry-chicken-with-coconut-peanut-sauce-53074431 (may not work)