Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken (breast, thighs or drumsticks)
  • 1 cup coconut milk, unsweetened
  • 1 cup sweet red chili sauce
  • 3 medium limes
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper, ground

Instruction

  • Preheat outdoor grill to medium/high. About 400° F.
  • Season chicken well with salt and pepper.
  • Whisk together 1/2 cup coconut milk, 1/2 cup sweet chili sauce, juice of 3 limes, and 1 teaspoon lime zest. Reserve 1/2 cup coconut milk and 1/2 cup sweet chili sauce to brush on chicken in the last few minutes of grilling.
  • Add chicken to a ziplock bag, pour in the marinade and allow to marinate for at least 30 minutes but preferably 2 hours in the refrigerator.
  • Meanwhile, (without discarding marinade) place chicken on grill and cook for: 5-6 minutes on each side for boneless chicken breasts (temp 160°F)3-4 minutes on each side for boneless chicken thighs (temp 165°F)30 minutes for drumsticks turning every 5 minutes (temp 185°F)
  • When there is 2-3 minutes left of grilling, brush on remaining coconut and chili sauce on the chicken. Remove from grill and cover with foil.
  • Let your chicken sit for 10 minutes before serving and slicing. Serve with your favorite summer veggies. Enjoy!