2 lbs chicken thighs, skinless, bone in (boneless)
1/2 cup coconut milk, light
1/2 lime, juice of
1/4 red onion, medium
1/2 tsp salt
Jalapeño to taste (I used 1/3 of a medium one)
To make marinade- In a food processor (Magic Bullet) combine all ingredients except chicken and process until smooth mixture is formed.
Wash chicken thighs under cold running water, pat dry with paper towels and pierce randomly with a small knife. Add to a medium bowl or any container that can be covered. Pour marinade over chicken, mix with your hands to coat the meat evenly, cover and refrigerate for at least 4 hours or overnight.
Preheat the grill on high using both burners. After preheating, turn the left burner off leaving the right burner on. Place marinated chicken on a left burner side (indirect heat) sprayed with cooking spray. Close the grill lid and cook for 20 minutes. Turn chicken over, close the lid and cook for another 20 minutes. Place on a right burner side (direct heat) to get some cool grill marks. Serve warm.
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