Preparation: ============ Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. DIPPING SAUCE: ============= Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top. From: firstname.lastname@example.org (Stephanie da Silva)
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|Serving Size: 1 Serving (1667g)|
|Recipe Makes: 1|
|Calories from Fat: 2154 (61%)|
|Amt Per Serving||% DV|
|Total Fat 239.4g||319 %|
|Saturated Fat 81.7g||409 %|
|Monounsaturated Fat 86.5g|
|Polyunsanturated Fat 46g|
|Cholesterol 1034.9mg||318 %|
|Sodium 5191.8mg||179 %|
|Potassium 2928.9mg||77 %|
|Total Carbohydrate 88g||26 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 84.9g|
|Protein 255.3g||365 %|
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Calories per serving: 3559
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