Thai Coconut Chicken

• 4 cloves garlic, chopped
• 1 can (13 1/2 ounces) coconut milk
• 1 to 3 small chilies, stemmed, seeded, finely chopped
• 1/3 cup toasted sesame oil
• 1/4 cup cilantro
• 1/4 cup Thai purple or regular basil
• 1/4 cup green onions
• 1/4 cup finely chopped lemongrass (tough outer leaves removed)
• 3 tbsp grated galangal or ginger root
• 2 tbsp fish sauce
• 2 tbsp dark brown sugar
• Grated zest of 1 lime
• Juice of 4 limes
• 1 chicken, 4 to 6 pounds, cut into 8 pieces

1. 1. Combine all ingredients except chicken in a large, food storage bag. Add the chicken pieces; seal bag. Turn to coat chicken on all sides. Marinate the chicken overnight in the refrigerator, 8-24 hours.
2. 2. Prepare a grill for medium-high heat. Remove the chicken from the marinade; grill on an oiled rack until the juices run clear or a thermometer inserted in thickest piece reads 165 degrees, 20-30 minutes. Place chicken on a platter; let rest 2 minutes before serving.

garlic, coconut milk, chilies, sesame oil, cilantro, purple, green onions, outer, ginger root, fish sauce, brown sugar, lime, limes, chicken

Taken from www.epicurious.com/recipes/member/views/thai-coconut-chicken-50041821 (may not work)