Broiled Coconut-Lime Chicken Thighs

Can cook longer and reduce broiling time to lessen chance of burning

By Joanne Weir Fine Cooking Issue 35

This bake-broil method browns the thighs nicely and would work well with other marinades. Just be sure to keep an eye on the chicken as it broils so that it doesn’t burn.

2 Tbs. minced fresh ginger

1 tsp. coriander seeds

Pinch turmeric

2 cloves garlic, minced

¼ tsp. cayenne

3 scallions (white and green parts), coarsely chopped

Grated zest of 1 lime

Juice of 2 limes

2 Tbs. soy sauce

1 Tbs. rice-wine vinegar

⅓ cup coconut milk

¼ cup raw peanuts (salted are fine)

¼ cup chopped fresh cilantro

½ tsp. kosher salt

8 chicken thighs (bone in, skin on), excess fat removed

1 Tbs. coarsely chopped peanuts

Cilantro sprigs for garnish

Lime wedges for garnish

Directions at finecooking.com

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