Directions:
- Process all marinade ingredients in a blender until smooth.
- Marinate chicken, refrigerated, overnight.
- Grill over hot coals until done, brushing frequently with coconut milk.
- Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce.
- DIPPING SAUCE: Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar.
- Alternatively, put it all in a blender and blend until smooth.
- Float the green onions and cilantro on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.31 Kcal (2329 kJ) | ||
| Calories from fat | 310.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.47g | 53% | |
|---|---|---|---|
| Cholesterol | 285.71mg | 95% | |
| Sodium | 1886.57mg | 79% | |
| Potassium | 540.07mg | 11% | |
| Total Carbs | 14.56g | 5% | |
| Sugars | 8.5g | 34% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 47.26g | 95% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 5.4mg | 30% | |
| Calcium | 84.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 193.5 Kcal (810 kJ) | ||
| Calories from fat | 107.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.99g | 53% | |
|---|---|---|---|
| Cholesterol | 99.38mg | 95% | |
| Sodium | 656.2mg | 79% | |
| Potassium | 187.85mg | 11% | |
| Total Carbs | 5.06g | 5% | |
| Sugars | 2.96g | 34% | |
| Dietary Fiber | 1.1g | 13% | |
| Protein | 16.44g | 95% | |
| Vitamin C | 1.1mg | 5% | |
| Iron | 1.9mg | 30% | |
| Calcium | 29.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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