How to Grill Chicken Thighs

In a food processor or blender, combine coconut milk, lime juice, onion, cilantro, salt and jalapeno pepper. Process until smooth.

Place chicken thighs in a large bowl or any container that can be covered. Pour marinade over chicken, stir with tongs, cover and refrigerate for at least 1 hour or overnight (but no more than 24 hours).

Preheat grill on medium-high heat (400-450F) and rub grill grates with oiled paper towel. Place chicken thighs skin side down on the grill, close the lid and cook bone-in chicken thighs for 7-8 minutes, boneless chicken thighs for 5-6 minutes. Turn the chicken over, close the lid and cook for another 7-8 minutes or 5-6 minutes or until internal read thermometer inserted in the thickest part has reached 165 degrees F.

Remove chicken on a platter, cover with foil and let rest for 5 minutes.

Serve grilled chicken thighs warm with cucumber salad, avocado corn salad or mango black bean salad.