Spicy Coconut Chicken Thighs -Grilled or Baked

 
2 pounds Chicken thighs
1/4 cup fresh Ginger, minced
5 Garlic cloves, Minced
3/4 cup Coconut Milk
1/4 cup Hot Chili Paste (Sambal Oelek, Sriracha)
1 teaspoon Salt
2 Tablespoons Vegetable Oil
3 Limes, juiced
1/2 cup Cilantro, chopped
Cooking spray or Vegetable Oil
 
In a small bowl, combine the Ginger, Garlic, Coconut Milk, Chili Paste, Salt, Oil, and 1/4  cup of lime juice.  The remaining Limes will be used after the chicken is cooked.
 
Place the thighs in a sealable gallon bag and pour in the marinade mixture. 
Place in fridge for 30 minutes to 4 hours.  The longer the better!
 
For Grilling:
Prepare your grill with oil.
Remove the chicken from the marinade and place on a baking pan.
Pour the remaining marinade into a small pot and bring to a boil, simmer a few minutes until slightly thickened.
Brush the chicken with the marinade and place on the grill.
Turn the chicken once during cooking and baste again.  Cook until the chicken reaches 170 degrees.
 
For the Oven;
Preheat the oven to 400 degrees, and prepare a broiler pan with cooking spray or oil.
Remove the chicken from the marinade and place on the broiler pan.
Pour the remaining marinade into a small pot and bring to a  boil, simmer  a few minutes until slightly thickened.
 
Brush the chicken with the marinade and place in oven on the top rack.
Baste once during cooking, 
 
Cooking time will vary depending on if you are using boneless or bone in thighs.
I like to use bone in and the oven, it takes about 35 minutes to cook to 170 degrees.
 
Remove from heat, and  sprinkle with Cilantro and a bit of lime juice on each piece.
Serve!