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.
NotesRecipe 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)