An easy-yet-exotic Thai marinade infuses this chicken with great coconut flavor. Everyday Food editor Sarah Carey shows you how to make and serve it.
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From: Shweta | 3/9/13 at 2:18 am
Since this is a thai recipe, could I substitute the brown sugar with palm sugar instead? If so, how much should I use and which kind, light or dark. Love the recipes and adore the videos. Thanks.
From: Julia Warren | 3/9/13 at 2:13 pm
Great idea. Substitute in light palm sugar directly for the brown sugar (2 tablespoons). Tell us how it goes!
From: Sarah | 3/9/13 at 4:35 pm
I made this dish a few weeks ago and it is one of the best chicken preparations I've ever had. This is definitely going into the rotation!
From: Eleri | 3/10/13 at 7:15 pm
Would it be possible to do this recipe with skinless boneless chicken breast? I am assuming the time and maybe temperature of cooking would need to be altered. Looks delicious! I love your videos!
From: Lisa Whelan | 5/8/13 at 12:45 pm
WINNER! Everyone loved this. I may use chicken things only nxt time and roast th chicken lower and slower. This is now part of our dinner repertoire.