Coconut Lime Grilled Chicken Thighs

Yield- 5 servings (two thighs per person)

Ingredients 

Chicken thighs 10 each

Onions, white 1/2 each, medium

Cilantro 1 bunch

Lime juice 1 limes juice

Coconut Milk 1/2 cup

Method of Prep

Marinade:

1. In a food processor/blender, combine coconut milk, lime juice, onion, cilantro, salt and jalapeno pepper until smooth mixture is formed.

2. Place chicken in a large bowl / container that can be covered or ziplock bag. Pour marinade over chicken and marinate for at least 4 hours or overnight. (no more than 24 hours)

   To Grill Chicken:

3. Preheat the grill on high, then reduce to low-medium. Rub the grill with an oiled paper towel.

4. Place chicken skin side down on the grill, close the lid and cook for 15 minutes. If the fat is burning too much, reduce the heat to low.

5. Turn the chicken over, close the lid and cook for another 10-15 minutes or until the thickest part of the thigh has reached 165 degrees F.

6. Serve warm with fresh cilantro and lime squeezers. Or garnish with seasoned greek yogurt.

7. Store: Refrigerate covered for up to 5 days or freeze for up to 3 months.

8. For Reheating: In a skillet, add a splash of water or broth and chicken thighs. Cook chicken covered on low for ~5 minutes.