HARDWORKING COCONUT CHICKEN

INGREDIENTS: 2 bone-in, skin-on chicken breasts (4 pounds total), each cut into 4 pieces

MARINADE:

1 can (14 ounces) coconut

milk

5 tablespoons fresh lime

juice

2 jalapeno peppers,

halved, seeds removed 1 clove garlic

1 chunk (3 inches long) fresh ginger, peeled, sliced into coins 2 teaspoons kosher salt 1/2 teaspoon freshly

ground black pepper

GLAZE:

1/4 cup (lightly packed) fresh cilantro leaves and tender stems 2 tablespoons fresh lime

juice

2 tablespoons dark

brown sugar 2 tablespoons soy sauce

STEPS:

1. Marinate: Settle chicken in a glass pan or zipclose bag. In the blender, swirl smooth all marinade ingredients; pour over chicken, turning pieces to coat. Refrigerate 2 to 24 hours, turning chicken once.

2. Rest: 1 hour before grilling, pull chicken out of marinade. Discard marinade. Let chicken rest at room temperature. Meanwhile, blend all glaze ingredients smooth.

3. Grill: Prepare a medium-hot grill; oil grates. Grill chicken over indirect heat until it reaches an internal temperature of 165 degrees, 12-15 minutes per side.

4. Glaze: Brush chicken all over with glaze. Grill over direct heat, turning and brushing several more times, 1-2 minutes. Enjoy warm.