Hardworking coconut chicken

Hardworking coconut chicken
Instead of using chicken breasts I used my go-to chicken thighs because they have much more chicken flavor.



1 can (14 ounces) coconut milk

5 tablespoons fresh lime juice

2 jalapeno peppers, halved, seeds removed

1 clove garlic

1 chunk (3 inches long) fresh ginger, peeled, sliced into coins

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper


1/4 cup (lightly packed) fresh cilantro leaves and tender stems

2 tablespoons fresh lime juice

2 tablespoons dark brown sugar

2 tablespoons soy sauce


Marinate: Settle chicken in a glass pan or zip-close bag. In the blender, swirl smooth all marinade ingredients; pour over chicken, turning pieces to coat. Refrigerate 2 to 24 hours, turning chicken once.

Rest: 1 hour before grilling, pull chicken out of marinade. Discard marinade. Let chicken rest at room temperature. Meanwhile, blend all glaze ingredients smooth.

Grill: Prepare a medium-hot grill; oil grates. Grill chicken over indirect heat until it reaches an internal temperature of 165 degrees, 12-15 minutes per side.

Glaze: Brush chicken all over with glaze. Grill over direct heat, turning and brushing a couple more times, 1-2 minutes. Enjoy warm.


Recipe Courtesy, Leah Eskin Columnist Home on the Range – Chicago Tribune

Prep: 20 minutes

Wait time: 3 to 24 hours

Grill: 30 minutes

Makes: 4 servings

2 bone-in, skin-on chicken breasts (4 pounds total), each cut into 4 pieces (I used 4 bone in chicken thighs)

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