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 salt
2 tbsp vegetable oil
2 lbs skinless, boneless chicken thighs
½ cup cilantro leaves
Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt and 2tb oil. Whisk to combine. Add chicken and toss to coat. Let sit for up to 4 hours.
Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a saucepan. Bring to a boil, then reduce heat to medium low and simmer, stirring occasionally until slightly reduced and thick enough to coat the back of a spoon. (3-4 minutes)
Clean and generously oil grate of grill. Grill chicken, turning once and basing occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8 – 10 minutes.
Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges.