#dinnner

Japanese grilled chicken Yakitori "Tori-han" at Nishinomiya , amazing taste!

Stuffed Calamari

In my mind, when the heat of summer is here, eating lighter makes total sense. Seafood happens to be the perfect thing. Although I live in a coastal town in Florida where seafood is abundant year 'round, Summer seems to bring out the beast in me creating dishes, in this case with squid. Fresh seafood seems to be the perfect choice for most of my meals with family and friends during the warmer months of the year.

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Spicy Coconut Grilled Chicken Thighs

Servings: 4

STUFF 1 3" piece fresh ginger 5 garlic cloves ¾ cup coconut milk ¼ cup hot chili paste (such as sambal oelek) ¼ cup fresh lime juice 2 Tbsp. light brown sugar 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt 2 Tbsp. vegetable oil, plus more for grill 2 lb. skinless, boneless chicken thighs ½ cup cilantro leaves with tender stems Lime wedges (for serving)

STEPS Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.

Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.

Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.

かつや＠都筑ふれあいの丘　

写真映えはしないけれど、とっても美味しいタイ料理。