Grilled Chicken With Spicy Brazilian Tomato And Coconut Sauce

1. 1

   Light the grill.

2. 2

   In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic.

3. 3

   Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper.

4. 4

   Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.

5. 5

   Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat.

6. 6

   Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.

7. 7

   Add the remaining garlic, the ginger, and the jalapenos, and cook, stirring, for 1 minute longer.

8. 8

   Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper.

9. 9

   Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.

10. 10

    Stir in the cilantro and serve with the chicken.

* Per serving · 4 servings · Values may vary.