Ingredients

 

• 2 lbs chicken thighs, skinless, boneless or bone in

• 1/2 cup coconut milk

• 1/2 lime, juice of 

• 1/4 meduim red onion

• handful of cilantro

• 1/2 tsp salt

• jalapeno to taste

• cooking spray

 

 

Directions

 

1.  Marinade:  In food processor, combine all ingredients except chicken and process until smooth.

2.  Rinse chicken under cold water, pat dry with paper towels, and pierce randomly with small knife.  Add to medium bowl that can be covered.  Pour marinade onto chicken and mix until coated evenly.  Cover and refrigerate for at least 4 hours or overnight.  Discard marinade before cooking.

3.  Preheat the grill on high using both burners.  After preheating, turn of one burner.  Place marinaded chicken on the burner turned off (indirect heat) sprayed with cooking spray.  Close grill and cook 20 mins.  Turn chicken over, close lid, and cook another 20 minutes.  Place on lit burner for some grill marks.  Serve warm.