Serves 4

3-1/2 lb. chicken pieces

12 to 16 twelve-inch bamboo skewers, soaked in water for 30 minutes (optional)

1/2 cup unsweetened coconut milk

2 medium cloves garlic, coarsely chopped

2 scallions, white parts coarsely chopped, green parts thinly sliced (3 to 4 Tbs.)

1 jalapeño, thinly sliced (including seeds)

1/4 cup packed fresh cilantro

3 Tbs. hoisin sauce

1 Tbs. coarsely chopped fresh ginger

1 Tbs. fresh lime juice

1 Tbs. granulated sugar

Vegetable oil for the grill

1/2 cup sweet chili sauce

Pat the chicken pieces dry with paper towels. Thread each piece on a bamboo skewer(if using). Arrange the chicken in a large, shallow dish.

In a blender, purée the coconut milk, garlic, scallion whites, chiles, cilantro, hoisin sauce, ginger, lime juice, and sugar until smooth. Pour the marinade over the chicken, turning to coat evenly. Cover with plastic wrap and refrigerate for 2 to 4 hours.

Prepare a grill for direct grilling or a grill pan. When ready to cook, clean the grate with a wire brush and, using tongs, wipe the grate with a paper towel or cloth dipped in oil.

Shake off any excess marinade from the chicken. Grill the chicken (covered if using a gas grill), flipping halfway through cooking, until golden-brown on the outside and an instant-read thermometer inserted in a thick part reads 165°F, 16 to 24 minutes total.

Brush on both sides with the sweet chili sauce and grill until the glaze sizzles, 1 to 2 minutes per side. Transfer the chicken to a platter, sprinkle with the scallion greens, and serve.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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