Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce

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Ingredients

1. 4 tablespoons cooking oil
2. 3 cloves garlic, minced
3. 1 chicken (3 to 3 1/2 pounds), quartered
4. 3/4 teaspoon salt
5. Fresh-ground black pepper
6. 1 onion, chopped
7. 1 tablespoon minced fresh ginger
8. 2 jalapeño peppers, seeds and ribs removed, minced
9. 1 1/4 cups canned crushed tomatoes in thick puree
10. 1 cup canned unsweetened coconut milk
11. 2 tablespoons chopped cilantro or parsley

1. Light the grill. 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, 13 for the legs.
2. Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring, for 1 minute longer. Add the tomatoes, the coconut milk, the 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.