Coco Grilled Chicken

Courtesy of Pilgram’s Pride Foodservice

Yeild: Serves 4-6

Amt Ingredient
1 Pilgrim's Pride whole chicken
2 cans coconut milk
3 tsp. red pepper flakes
1 Tbsp. fresh thyme
2 Tbsps. fresh cilantro
1 Tbsp. fresh oregano
1 tsp. salt

Freshly ground pepper

• Mix coconut milk and seasonings in a large bowl. Reserve 1 cup for basting. Rinse the chicken well and butterfly by cutting down the middle of the back and opening it up. Place the chicken in the marinade and refrigerate for at least 2 hours turning occasionally to marinate both sides.
• Prepare grill for indirect heating using the charcoal and hard wood log or chips method. When the temperature is 325° F, place the chicken on the grill breast side up. Cover the grill. Using the reserved marinade baste the chicken frequently until the internal temperature measures 165° F-170° F degrees. Remove and let stand 10 minutes before serving.