[clapping]
- Hello boys and girls.
[peppy music]
Today we're gonna make spicy
coconut grilled chicken thighs,
which is a recipe that I
created with the intent
of creating a very simple
all-purpose summer marinade
that could really be
applied to any protein.
I'm gonna take you through
the steps of making it.
It's very simple.
And then I'll show you how we can apply it
to shrimp, grilled chicken thighs,
and strip steak, skirt steak.
Why can't I get that right?
It's skirt steak.
The thing that makes this
marinade so delicious
is that it's super super punchy.
And therefore requires only
15 minutes of marinating time
to really impart a lot of flavor.
So if you want a lot of bang for your buck
in a marinade go hard on 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 it will only get better with time.
I'm gonna 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 ginger.
Because I don't understand
why people peel ginger.
Someone just decided one day like,
gotta take the peel off, and then everyone
started wasting their time with a spoon.
When really you could just eat it
and you would never know it was there.
Unless it's really old and knobbly.
In which case you shouldn't
be using it anyway.
Three inches is a lot of ginger,
but like I said, we're making
a super punchy marinade.
That feels good.
Lightly smashing with the side of a knife
five garlic cloves.
One, two, three, four.
[banging]
And then we grate those
boys right in there.
If you don't have a microplane,
you could throw this
all in a food processor.
Or a blender actually, for that matter.
Or a NutriBullet.
Or you could use a garlic press, I guess.
I hate 'em, hate garlic presses.
Five of those in the guy.
Oh, I'm gonna put these in the compost
'cause we compost now.
You guys wanna come see the compost?
Lets' go.
[peppy music]
You know what, I'm gonna
do everyone a favor
and I'm gonna get rid
of everyone's compost.
There's Morocco's coffee grinds.
Do you guys have any compostables?
Can I take that for you?
- [Woman] Oh thank you.
- Right this way.
Because Gabby, our Test Kitchen manager,
did a great thing and
badgered the building enough
that they finally allowed
us to have a compost.
So this is new and fabuloso.
All right.
- Thank you, Molly.
- You're welcome.
So I'm going to juice both of these.
I'm looking for about a
quarter cup of lime juice.
This is an extremely juicy boy.
I mean you barely even have
to, it's just, look at that.
Just over one quarter cup.
We'll call it a quarter cup.
Whisking together the lime juice,
the grated ginger, and the grated garlic.
I'm gonna add a quarter cup
of this chili garlic sauce,
which is called sambal oelek.
It's basically a very
spicy garlicky chili paste.
So that's gonna bring a lot of heat.
Two tablespoons of light brown sugar
for a little bit of sweetness.
A whole tablespoon of salt.
And then three quarters of a
cup of full-fat coconut milk.
Whisky-whisk.
[splashing]
And then, in goes two pounds
of boneless skinless chicken thighs.
A great cut of chicken for the grill
because having no skin on them
means that they will not flare up,
cause fires, burn, the skin won't curl up.
These pups are going in for
about 15 minutes, or longer.
And then we'll preheat the grill,
clean up a little, and head over.
No one tells me anything.
- If I tell you you can't say anything.
You can't say...
- No, tell me.
I wanna know this stuff.
- You need to stop doing
this, we're talking here.
- [Cameraman] We're not doing anything.
- Turn the mics off.
In the meantime these chicken
thighs have marinated.
And I forgot to put the vegetable oil in
'cause I was too busy gossiping with Andy.
So I'm streaming in just a
couple tablespoons of oil
because otherwise they
will stick to the grill.
And then I also happen
to have some skirt steak,
not strip steak, in the same marinade.
[laughing]
Something funny happened.
And some shrimps in the marinade, also.
Shrimp doesn't need to marinade as long
as the chicken or the steak.
Just to demonstrate the
versatility of this marinade
we're gonna cook all of them.
Let me see if I can bring
this entire board over.
I'm super strong.
[peppy music]
[yelling]
Okay, just whatever you do,
don't turn the burners on
'cause there's a cutting
board on there now.
I'm pulling them out of the marinade,
transferring them to a baking sheet.
And then I'm going to cook down
the rest of the marinade that's left.
We're going to be glazing
with that later on.
I've got a plan.
Okay, lemme take them all out.
I don't wanna
cross-contaminate all of these
different proteins so we're gonna actually
reduce all the marinades separately.
But we'll do some of that off-camera
so you don't have to watch three
different marinades reduce.
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 down the marinade,
which means bring it to a boil,
which kills any bacteria
that might be in the marinade
from the raw chicken, there's no way
that you're going to get sick.
So don't worry about it.
And I'm very sorry for the people
who did get food poisoning,
but I think it was unrelated, personally.
Did that sound sincere?
Anyway.
Seriously, truthfully, you're
not gonna get sick from this
because we're going to boil this,
and it's gonna kill any bacteria.
Cook your marinade, folks.
That's the biggest takeaway of the day.
What this is also gonna do is concentrate
all of the flavors and thicken it a bit
so that it's more of a glaze when it
goes onto the chicken, after
the chicken's been grilled.
We're gonna baste with it.
And so it'll kinda get
lacquered in this shiny,
bright orange, zippy, zingy sauce.
This reduces for two to three min--
- Hold on.
- Oh, we lost a camera.
Zippy and zingy, those are good words
for food that I never use.
I feel like people always say tangy.
No one says zippy or zingy.
Oh, we're boiling.
Anybody care to take a look.
- [Cameraman] Why not?
- So we're boiling,
killing all that bad stuff.
You can see this is turning bright orange.
And it's thickening a bit.
I'm gonna let it go a little bit further,
but not too much because it's also
gonna continue to cook
as it's being basted onto
the shrimp, the chicken,
and the steak on the grill.
Okay, I feel good about this.
We can also just leave this
on the grill, kinda nearby.
Like right here.
And then here we go.
We'll do a little chicken zone over here.
This grill is preheated to
medium in the chicken zone.
And I'm not gonna cross-contaminate
with the steak either.
This is the order of the tongs.
Chicken, steak, shrimp.
Get these things outta here.
I feel like I'm like
in service on the line.
And it's a little bit hectic.
Chicken, steak, shrimp.
I'm a professional.
Chicken, steak, shrimp.
Chicken, steak, shrimp.
Okay.
I'm so nervous.
That's looking pretty nice.
Should we give that a flip?
That's okay, there's a
lot of fat in this steak.
Now I'm brushing with this
reduced steak marinade.
[sizzling]
Chicken.
Ready.
That guy flipped.
So now I'm basting chicken with chicken.
We're glazing.
Be generous with it.
This stuff is delicious.
Shrimp's going on 'cause they
take two to three minutes
and I feel like we're two to
three minutes out on chicken.
And of course we're gonna be basting those
with their own marinade.
Steak is ready to come off the grill.
We're gonna have a nice mixed
grill platter over here.
I'm gonna give these
chickens one more baste.
They've been cooking for
probably five six minutes.
Maybe give 'em another three or four.
Shrimp.
Shrimp cook super super
fast so the best way
to get good color on them is to leave them
for the longest period of
time, a couple of minutes
on one side, and then just kind of
kiss them on the other side.
You're never really gonna get good
charred grill marks all over
shrimp without it overcooking.
So choose a side.
All right, chicken.
Did you guys think I wasn't
gonna be able to do this?
- [Cameraman] Yeah, I'm
very impressed, I gotta say.
It seemed like a uh...
- Hectic, a little bit hectic?
- [Cameraman] Yeah, a little hectic.
- A little confusing.
It was.
There's our little chicken pile.
With our chicken tongs.
Gonna give these guys a little fliparoony.
They will turn opaque when they are done.
And really it's like three minutes.
There's nothing worse
than overcooked shrimp.
That's for sure.
And they're gonna keep
cooking as they rest.
Another minute and then
we'll pull all those off.
And have a little surf and turf.
A spicy coconut surf and turf.
You know what I love while I'm grilling?
A beer on ice.
Beer on ice, a little bit of lemon juice,
and a little bit of simple syrup.
Nothing more refreshing than that.
Except for maybe water.
I love water, as we know.
I tend to have a ferocious thirst.
Today I'm just ferociously hot.
It's hot in here.
Okay.
You guys are done.
Voila.
Three different applications
of this spicy coconut marinade.
I'm gonna cut 'em up, flip this around.
Looking for the grain, which very clearly
on a skirt steak goes one direction.
You can see all the muscle
fibers running this way.
Which means I'm gonna cut
across the grain, like this.
So that it's not chewy.
That looks yummy and delicious.
Like something I wanna eat.
Wow, it's so tender.
The marinade really really
tenderizes the meat.
If you could taste this
you would know that.
But I guess you'll just have to make it.
Oh my god, it feels so good in my fingers.
I just have to eat this.
[peppy music]
Mm!
Wow that's a spicy boy.
Morocco?
- Yeah.
- I think you're gonna
wanna get in on this.
I'm just like feeling
this steak right now.
- Flying in for a nug.
- Fly in for a nug.
Just a quick nug.
He's nuggin'.
Okay.
And then the final finishing touch here,
some nice sprigs of fresh
cilantro to brighten it up
after spending all that time
in the marinade and on the grill.
Something fresh and herbal.
It's nice to get like
nice big long plooshes.
And then some limes for
people to squeeze as they go.
So that's a double whammy.
Look at that big ole mixed grill.
That's a mixed grill
if I've ever seen one.
- [Andy] Le surf and turf.
- Le surf et le turf.
- There's something really special
about the way coconut milk
behaves as a marinade.
The way it gets concentrated and clingy,
and it stays saucy and juicy.
- Yeah.
- You know.
- Especially when you cook it down.
- [Chris] Like when you cook it down.
- Can I serve you some steak?
- Oh no, no.
- Oh, you'll have some steak.
I feel like the meat is so
tender after spending just,
I don't know, one hour in the marinade.
- That's plenty of time.
- It definitely has a kick to it.
- Yeah, there's a lot of sambal in here.
Sorry I didn't get knives.
- It's like very warm, I mean,
it's not like punitive.
- I would never wanna punish you.
- Oh.
- Me on the other hand.
- Punish the shit out of you.
- [Chris] Oh yeah, Andy's
like in trouble with Molly.
- I live for that.
- All the time.
- Andy just told me I'm the
Tonya Harding of the kitchen.
- I did not say that, Brad's the one.
- Actually Chris said it.
He was like, I bet you're like out there
just like slaying people's ankles.
I am not.
I'm a sweet sweet girl.
