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

lime wedges

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.