Instructions: In a small bowl combine all marinade ingredients. Place chicken in a resealable plastic bag set in a shallow dish. Pour marinade over chicken; close bag. Marinate in refrigerator 4 hours, turning occasionally to distribute marinade.

Lightly brush chicken with oil. Place in center of cooking grate. Grill 10 to 12 minutes until tender and no longer pink inside, turning once halfway through grilling time.

This recipe yields 6 servings.

Wine Recommendation: A light- to medium-bodied dry white is in order here. A Sauvignon Blanc from, say, Napa will stand up to the lime and coriander without overwhelming them.

Beer Recommendation: The natural match for this authentic Thai dish? A lager like no other; Singha, straight from Bangkok.

Comments: Tropical fruit meets earthy herb and piquant spice in this white meat paradise.

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