Ingredients
6 boneless, skinless chicken thighs
One 14 ounce can light coconut milk
2 teaspoons cumin
2 teaspoons curry powder
2 tablespoons Asian chili paste
Zest of one lime plus the juice (no zester? no worry - just use the juice)
Cilantro, chopped fine for garnish
Cooked rice for serving

Trim chicken of any extra fat. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.

Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate—anywhere from 15 minutes to overnight.

Heat bbq or grill pan and cook chicken on both side until cooked though—those cool grill marks are perfect here. While the chcken cooks, simmer the extra sauce in a small pot to thicken.

Slice into strips, serve on top of rce with a little extra sauce and a sprinkle of cilantro.

Serves 6.