Recipe: Flavorful, marinated chicken is skewered and grilled and served alongside punchy green sauce and cool, crisp vegetables.
2 tablespoons fish sauce5 cloves garlic, roughly chopped4 cups fresh cilantro, leaves and tender stems, roughly chopped2 1/4 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces1 bunch small carrots , green tops trimmed, peeled and halved lengthwise1 cup cherry tomatoes, halved if largeMake the chicken and dip: In a blender, combine the coconut cream, sugar, fish sauce, 1 teaspoon of salt, lime zest and juice, garlic, and serrano peppers. Blend on high until smooth.
NOTE: To prepare the grill: If using a gas grill, set it to 400 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it and when the coals are red hot, pour them into the grill. Scatter more charcoal over, as needed. When all the coals have ashed over and are gray but are still very hot, about 15 minutes, your grill should be medium-hot. Due to variability of marinade absorption, an accurate analysis is unavailable.
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