Grill up this delicious Coconut Chicken while you're outside in the beautiful weather we are supposed to have this weekend!! We've got you covered!!

 
Coconut Chicken Photo Credit: Mel's Kitchen Cafe
  Ingredients: 14-ounce can light coconut milk 5-6 cloves garlic, finely minced 1 1/2 teaspoons coarse, kosher salt 1 tablespoon finely grated fresh ginger 2 teaspoons ground turmeric 1 teaspoon cumin 1/2 teaspoon ground coriander 1/4 cup chopped fresh cilantro 1-2 pounds chicken breasts or chicken tenders   Directions: In a medium bowl, whisk together the coconut milk, garlic, salt, ginger, turmeric, cumin, coriander and cilantro. Place the chicken in a gallon-size ziploc bag; pour in the marinade. Seal the bag and shake until the marinade coats the chicken evenly. Refrigerate for 2 hours or up to 24 hours. Preheat a grill to medium-high. Remove the chicken from the marinade, letting the excess marinade drip back into the bag. Grill the chicken until cooked through (time will depend on thickness of chicken – about 5-6 minutes per side for chicken breasts and 2-3 minutes per side for chicken tenders). Let the chicken rest for a few minutes before serving.