Hardworking Coconut Chicken

Hardworking Coconut Chicken
4.5 from 2 ratings
Fill 202 Print
After a hard day's work, enjoy this flavorful chicken seasoned and bathed in a coconut, lime, jalapeño and ginger marinade. This recipe by Leah Eskin appeared in the Chicago Tribune.
Prep Time
20
minutes
Cook Time
30
minutes
Servings
4
servings
Hardworking coconut chicken
Total time: 3.82 hours
Ingredients
  • 2 bone-in, skin-on chicken breasts (4 pounds total), each cut into 4 pieces
  • 1 can (14 ounces) coconut milk
  • 5 tablespoon fresh lime juice
  • 2 jalapeno peppers, halved, seeds removed
  • 1 clove garlic
  • 1 chunk (3 inches long) fresh ginger, peeled, sliced into coins
  • 2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup (lightly packed) fresh cilantro leaves and tender stems
  • 2 tablespoon fresh lime juice
  • 2 tablespoon dark brown sugar
  • 2 tablespoon soy sauce
Directions
  1. Settle chicken in a glass pan or zip-close bag.
  2. In the blender, swirl smooth all marinade ingredients; pour over chicken, turning pieces to coat.
  3. Refrigerate 2 to 24 hours, turning chicken once.
  4. 1 hour before grilling, pull chicken out of marinade. Discard marinade.
  5. Let chicken rest at room temperature.
  6. Prepare a medium-hot grill; oil grates.
  7. Grill chicken over indirect heat until it reaches an internal temperature of 165 degrees, 12-15 minutes per side.
  8. Blend all glaze ingredients smooth.
  9. Brush chicken all over with glaze.
  10. Grill again over direct heat, turning and brushing a couple more times, 1-2 minutes.
  11. Enjoy warm.
Recommended