Servings: 4
Ingredients:
- 1 cup coconut milk
- 1 cup pineapple juice
- 1/4 cup lime juice
- 1 (4-pound) whole chicken
Instructions:
- Whisk together first 3 ingredients and place in a large shallow dish.
- Using heavy-duty kitchen shears, cut chicken along both sides of the backbone. Remove and discard backbone.
- Pull cut ends apart, and press to flatten chicken.
- Place in a dish with coconut-milk mixture, turning to coat. Let stand at room temperature 30 minutes.
- DO NOT marinate longer as the pineapple juice will start to dissolve the meat.
- Prepare grill for medium direct-heat cooking. Remove chicken from marinade; discard marinade. Pat chicken dry with paper towels.
- Grill chicken, skin side up and covered with grill lid, 55 to 60 minutes or until thermometer registers 175 degrees F in the thickest portion of the thigh.
- Remove from grill, and let stand 10 minutes before cutting.
- Note: Once you place the chicken on the grill, don’t be tempted to turn it over.
- By having the bones facing the heat, the meat will remain juicy and tender.
Source: healthline.com
Photo: realeverything.com
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