Finger Lickin’ Good Chicken

Grilled Chicken - Spicy Brazilian Style
(with Spicy Brazilian Tomato and Coconut Sauce)

• 4 tablespoons cooking oil
  
• 3 garlic cloves, minced
  
• 1 3-4 lb chicken, quartered
  
• 3/4 teaspoon salt
  
• Fresh-ground black pepper
  
• 1 onion, chopped
  
• 1 tablespoon ginger
  
• 2 minced jalapeño peppers, seeds and ribs removed
  
• 1-1/4 cups canned crushed tomatoes
  
• 1 cup canned unsweetened coconut milk
  
• 2 tablespoons chopped cilantro or parsley

Start the BBQ. In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil until just done, about 10 minutes per side for the breasts, 15 for the legs.

While the chicken is grilling, heat the remaining tablespoon oil over moderately low heat in a medium saucepan. Add the onion and cook, stirring occasionally, until translucent - about 5 minutes. Add the remaining garlic, ginger, and the jalapeños, and cook, stirring, for 1 minute longer. Add tomatoes, coconut milk and remaining 1/2 teaspoon salt and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cilantro and serve with the chicken.

Goes great with Refried Beans or Rice.