Molly Makes Coconut Grilled Chicken, Steak and Shrimp | From the Test Kitchen | Bon Appétit

Hey boys and girls, today we're making Spicy Coconut Roasted Chicken Thighs, which is a recipe I created with the intention of creating a very simple all-purpose summer marinade that could really be applied to any protein. Follow the steps to make it, it's very simple and then I'll show you how we can apply it to

grilled

chicken

thighs with

shrimp

and skirt

steak

, why can't I do it right with skirt

steak

? Which

makes

this marinade so delicious. is that it is very punchy and therefore only requires 15 minutes of marinating time to impart a lot of flavor, so if you want to get your money's worth in a minute, apply the flavor if you don't have a lot of time to marinate that said you could keep

chicken

,

shrimp

or steak in this marinade for up to three or four hours and will only get better with time.

I'm going to grate three inches of fresh ginger into my marinating bowl and you'll notice that I didn't peel the ginger because I never peel it because I don't understand why people peel ginger. Someone decided one day to remove the peel and then everyone started wasting time with the spoon when you could actually eat it. and you'd never know it's there unless it's really old and knotty, in which case you shouldn't use it anyway three inches is a lot of ginger, but like I said, we're making a super fluffy marinade that feels good to squish lightly. with the side of a knife five cloves of garlic 1 2 3 4 and then we grate those guys right there if you don't have a microplane you can throw all of this in a food processor or a blender for that matter or a nutribullet or you could use a garlic press I guess I hate them, I hate garlic presses, five of those in the type oh I'm going to put them in the compost because we can make compost now you guys want to come to the compost come on you know what I do ?

I'm going to do everyone a favor and get rid of everyone anyone posts, there are ground coffee from Morocco. Do you have any compostable? Can I take it this way? Because Gabby, our Test Kitchen manager, did a big deal and harassed the building. Enough that they finally allowed us to have a subscription, so this is new and fabulous. Oh, okay, you're welcome, so I'm going to juice both. I'm looking for about a quarter cup of lemon juice. This one is extremely juicy. boy, I mean, you barely have to do it, just look at that, just over 1/4 cup, we'll call it 1/4 cup, whisking together the lemon juice, the grated ginger, and the grated garlic.

I'm going to add 1/4 cup of this chili garlic sauce called sambal oelek it's basically a very spicy chili garlic paste so it's going to add a lot of heat 2 tablespoons light brown sugar to give it a little bit of sweetness a full tablespoon of salt and then 3/4 cup of whiskey shake with full-fat

coconut

milk and then add two pounds of boneless, skinless chicken thighs, a great cut of chicken for the grill because by not having skin means they won't burn because fires burn, the skin won't curl up. the puppies come in for about 15 minutes or more and then we preheat the grill, clean up a little and move on, no one tells me anything meanwhile these chicken thighs have been marinated and I forgot to put the vegetable oil in and because I was too busy gossiping with Andy, so I'm just putting in a couple tablespoons of oil because otherwise they'll stick to the grill and then I also had a skirt steak, not a strip steak, in the same marinade.

A funny thing happened and some shrimp and the The marinade doesn't need to marinate the shrimp either, as long as the chicken or the steak just to demonstrate the versatility of this marinade, we'll cook them all, let me see if I can bring this whole board. I'm super strong, okay? whatever you do, don't turn on the burners on the computer, the cutting board there, now I'm taking them out of the marinade, transferring them to a baking sheet and then I'm going to cook the rest of the marinade that's left. I'll glaze that later. I have a plan.

Well, let me get them all out. I don't want to contaminate all these different proteins, so we're going to reduce all the marinade separately, but I'll do some of that off camera so you don't have to watch three different marinades being reduced. Anyway, on the recipe page there were some comments about Salmonella and food poisoning related to this recipe and I would just like to say that as long as you make sure to cook the marinade, which means bringing it to a boil, which kills any bacteria that may be in the raw chicken marinade. There's no way you're going to get sick, so don't worry about it.

I feel very sorry for the people who suffered food poisoning, but I think it was not personally related. Does that sound sincere anyway? Seriously, honestly, you won't get sick from this because we'll boil it and it will kill any bacteria. Marinade friends, it's the biggest takeaway of the day, what this will also do is concentrate all the flavors and thicken it a little so it's more glazed when placed on the chicken after the chickens are roasted​ ​the ones we're going to baste with and so it's lacquered in this bright bright orange color, zippy zingy, this goes down for two or three minutes, oh we lost a camera, zippy and zingy, those are good words for food that I never use .

I feel like people always say spicy, no one says zippy. o Zini oh, we are boiling. Does anyone want to take a look? Why not? So we're boiling killing all that bad stuff. You can see this is turning bright orange and thickening a bit. I'm going to let it go a little further, but not too much because it will also continue to cook since it relies on the shrimp, chicken, and steak on the ground. Okay, I feel good about this. We can also leave this on the grill nearby, like here and then. Here we go, we'll do a little chicken area over here.

This grill is preheated to medium heat in the chicken area and I'm not going to contaminate the steak either. This is the order of the tweezers. Take out the shrimp with chicken sake. here, if you want, I'm like on duty on the line and it's a little hectic chicken fillet with shrimp I'm a chicken professional, I carry shrimp, chicken, sake, travel, okay, I'm very nervous, it looks very good, you Let's go for a walk, okay? there's a lot of fat on this steak now I'm basting it with this reduced steak marinade chicken, ready that guy slipped so now I'm basting chicken on chicken we're glazing be generous with this these things are delicious the shrimp are there because they take two or three minutes and I feel like we're already two or three minutes into the chicken and of course we're going to base them with their own marinade.

The steak is ready to come off the grill. We're going to have a nice mixed grill. plate over here I'm going to give these chickens one more base they've been cooking for probably five six minutes, maybe give them another three or four shrimp shrimp cooked super super fast so the best way to give them good color is to leave them for the period longer time, a couple of minutes on one side and then just kiss them on the other side. You'll never get good charred grill marks on all of your shrimp without it being overcooked, so pick a side, right?

Chicken, right? guys thought I wasn't going to be able to do this hectic a little hectic a little confusing was there was our little pile of chicken with our chicken tongs that would give these guys a little sliparooni, they would turn opaque when they were done and it really is Like three minutes, there's nothing worse than overcooked shrimp, that's for sure, and they'll continue to cook while they rest for another minute and then we'll take them all out and have some surf and turf, a spicy

coconut

, surf and turf, you know what? I love it while I'm roasting a beer with ice, beer with ice, a little lemon juice and a little syrup, nothing more refreshing than that, except maybe water.

They love water as we know it. Today they tend to have a fierce thirst. I'm freaking hot, it's hot in here, okay, you're done, voila, three different applications of the spicy coconut marinade. I'm going to cut them, turn this over looking for the grain that very clearly in a skirt steak goes in one direction, you can see. all the muscle fibers run this way, which means I'm going to cut the fiber this way so that it's not chewy, it looks delicious and delicious, like something I want to eat. Wow it's so tender the marinade really tenderizes the meat if you could try this.

You would know, but I guess you'll have to do it. OMG, it feels so good on my fingers. I just have to eat this. Wow, how spicy. Morocco, yes, I think you will want to participate in this. I feel like I feel this steak right now, sign Doug, just a quick note, okay and then the final touch here, some nice sprigs of fresh cilantro to brighten it up after spending all that time and the marinade and on the grill something fresh and herbal, it's nice to get something big and long and delicious and then some limes for people to squeeze in as they go, so it's a double whammy to look at that big old mixed grill that's a mixed girl, yeah I have ever seen one. lettuce, there's something special about the way it concentrates and gets creamy, it stays tangy and juicy, yeah, especially when you cook it, like when you cook it, it

makes

a steak, oh oh, you'll have some sake.

I feel like meat. It's so tender after spending I don't know an hour in the marinade, it's blank, it's definitely a kick, yeah, there's a lot of sun ball here, I'm sorry, I didn't understand, I didn't understand knives, it's like very me. I would never want to punish you oh yeah, and he's like in trouble. I live for it all the time and they just told me I'm the Tonya Harding of the

kitchen

. Oh, Fred isn't really Krista and he was like, "I bet you're like." Out there like you're killing people, think oh I'm NOT, I'm a sweet sweet girl.