Thai Coconut Chicken - 3g Carbs, 0g Fiber

Thai Coconut Chicken - 3g Carbs, 0g Fiber

Note: Galangal (a large root similar to ginger) and Thai basil can be found at Asian markets.
2 Tbsp dark brown sugar
1 to 3 Thai chiles, stemmed, seeded and finely chopped
1 Tbsp chopped garlic
3 Tbsp grated galangal or ginger
1/4 cup chopped cilantro
1/4 cup chopped Thai purple or regular basil
1/4 cup finely chopped green onions
1/4 cup finely chopped lemongrass (tough outer leaves removed)
Zest of 1 lime, finely grated
Juice of 4 limes
1 (13 1/2 oz can) coconut milk
1/4 cup toasted sesame oil
2 Tbsp fish sauce
1 (4 to 6 lb) chicken, cut into 8 pieces

1. In a large bowl, combine the brown sugar, chiles, garlic, galangal, cilantro, basil, green onions, lemongrass, lime zest and juice, coconut milk, sesame oil and fish sauce. Add the chicken pieces and toss to coat.
2. Place the chicken and marinade in a large, sealable plastic bag. Squeeze out the air and seal the bag. Place the bag in the refrigerator and marinate the chicken overnight, up to 24 hours.
3. Remove the chicken from the marinade and grill on an oiled rack over medium-high heat until the meat is firm and the juices run clear and a thermometer inserted reads 165 degrees. Place chicken on a platter and set aside for a few minutes before serving.

Servings: 6
Nutrition per Serving: 432 Calories, 24g Fat, 9g Saturated Fat, 147mg Cholesterol, 252mg Sodium, 48g Protein, 3g Carbs, 0g Fiber