50 MAY 2019
pieces to bag; seal bag, and toss to
coat. Chill at least 12 hours or up to
24 hours.- Place unopened can of coconut
milk in refrigerator for 15 minutes to
let coconut cream thicken. Open
can and spoon off thickened coco-
nut cream (about 1 cup) from top of
can, and transfer to a small sauce-
pan. Reserve remaining coconut
milk (about^2 / 3 cup) for rice. Place
onion slices in pan with coconut
cream; add tomato and 2 table-
spoons chopped chiles. Bring to a
boil over medium, and cook, stir-
ring occasionally, until vegetables
are tender, about 10 minutes.
Remove from heat and let cool
slightly. Pour mixture into blender;
process until smooth, about 15 sec-
onds. Transfer to a small serving
bowl, and stir in lime juice, sugar,
and remaining 2 teaspoons
chopped chiles. Spoon^1 / 3 cup
coconut-chile sauce into a small
bowl, and reserve for brushing. - Place rice in a bowl and, using fin-
gers to agitate rice, rinse under cold
running water. Pour off water as it
becomes opaque, and continue
rinsing until water is no longer
cloudy, 3 or 4 times; drain. Bring
rice, 1 cup water, remaining 1 tea-
spoon salt, and reserved^2 / 3 cup
coconut milk to a boil in a medium
saucepan over medium-high, stir-
ring occasionally. Cover, reduce
ACTIVE 15 MIN; TOTAL 1 HR 15 MIN,
PLUS 12 HR MARINATION; SERVES 4
3 small white onions(^1) / (^4) cup fresh lemon juice
(^1) / 4 cup red wine vinegar
5 large garlic cloves, smashed
1 Tbsp. plus 1 tsp. kosher salt,
divided, plus more
1 (3- to 4-lb.) whole chicken,
skin scored at 1-inch
intervals, cut into 4 pieces
1 (13.5-oz.) can coconut milk
1 small tomato, chopped
2 Tbsp. plus 2 tsp. finely
chopped red Fresno chiles
(from 2 large chiles), divided
2 tsp. fresh lime juice
(^1) / 2 tsp. granulated sugar
1 cup uncooked jasmine rice
1 cup water
Lime wedges, for serving
- Coarsely chop 2 of the onions to
equal about 2 cups. Thinly slice
remaining onion to equal 1 cup; set
onion slices aside. Reserve any
remaining onion for another use. - Place chopped onion, lemon
juice, vinegar, and garlic in a
blender. Process on low speed,
gradually increasing speed until
mixture is smooth, about 15 sec-
onds. Stir 1 tablespoon salt into
onion marinade. Transfer to a large
ziplock plastic bag. Add chicken
heat to low, and simmer until liquid
is absorbed, about 10 minutes.
Remove from heat, and let stand,
covered, until rice is tender, about
15 minutes. Fluff with a fork.- While rice stands, preheat grill.
Open bottom vent of a charcoal grill
completely. Light charcoal chimney
starter filled with briquettes. When
briquettes are covered with gray
ash, pour them onto bottom grate
of grill, and push to one side. Adjust
vents as needed to maintain an
internal temperature of 400°F to
450°F. (If using a gas grill, preheat
to medium-high [400°F to 450°F]
on one side.) - Remove chicken from marinade;
discard marinade. Pat chicken dry,
and season with a pinch of salt.
Place chicken on oiled grates over
side without coals (or unlit side of
gas grill). Grill, covered, turning
and brushing with reserved^1 / 3 cup
coconut-chile sauce occasionally,
until a thermometer inserted in
thickest portion of chicken registers
165°F and skin is crispy and charred
in spots, 35 to 45 minutes. Transfer
chicken to a platter. If desired, sea-
son chicken with salt to taste.
Serve grilled chicken with coconut
rice, lime wedges, and remaining
coconut-chile sauce.
BEER Crisp Portuguese lager: Super
Bock or Sagres
H
A
N
D
B
O
O
K
GRILLED CHICKEN WITH COCONUT
RICE AND CHILE-LIME SAUCE
Use full-fat coconut milk; you’ll skim the cream to
make the marinade and use the rest to infuse the rice
with coconut flavor. Basting the chicken during grilling
gets the skin doubly crisp—the sugars caramelize,
sealing moisture and flavor into each piece.