4 cloves garlic, crushed
1 can (13 1/2 oz) coconut milk (I used low-fat)
1/2 tsp. crushed red pepper flakes
1/4 cup sesame oil
1/4 cup each: chopped cilantro and chopped basil
3 Tbs. grated ginger root
2 Tbs. brown sugar
Grated zest of 1 lime
Juice of 2 limes
6 boneless, skinless chicken breasts; or one whole chicken cut into pieces
- Combine all ingredients in a large Ziplock bag. Seal bag and turn to make sure all chicken pieces are coated. Place in fridge at least 8 hours, but preferably overnight.
- Preheat grill. Remove chicken from bag and grill until nicely browned on each side.