Spicy Grilled Thai Chicken 3/4 cup canned cream of coconut 3 tablespoons lime juice 3 tablespoons soy sauce 8 stems fresh coriander 3 large cloves garlic 3 large shallots 3 anchovy filets 1 teaspoon pepper sauce 2 whole boned, skinned chicken breasts,     cut in half (about 1 1/2 pound) In blender or food processor, combine cream of coconut, lime juice, soy sauce, coriander, garlic, shallots, anchovies and pepper sauce; process until smooth. Arrange chicken pieces in a shallow dish or plastic bag. Pour coconut marinade over chicken. Let stand at room temperature 1 hour or cover and refrigerate several hours. Arrange chicken pieces on grill about 5 inches from coals. Brush generously with marinade; grill 5 minutes. Turn, brush generously with marinade; grill 5 minutes longer or until chicken is cooked through. Heat remaining marinade; serve as dipping sauce for chicken. Serves 4.