Recipe taken from "The Coconut Oil
Cure" from Sonoma Press
Gilled Orange-Coconut Chicken
Oranges make for an agreeable marinade
ingredient for this chicken because the
sweetness merges with the pungent garlic and
fresh thyme to create a classic flavor. Thyme
is a delicate herb that contains many powerful
antioxidants, including an impressive amount
of vitamin C. Thyme is also an antimicrobial,
which means it can ensure your marinated meat
is safe to eat without any contamination.
4 chicken legs
(15-ounce) can coconut milk
of 2 oranges
cup melted coconut oil
cup chopped fresh thyme
teaspoons minced garlic
teaspoon sea salt
wedges for garnish
Pierce the chicken pieces all over with a fork
and transfer them to a large sealable plastic
In a medium bowl, whisk together the coconut
milk, orange juice, coconut oil, thyme, garlic,
Pour the marinade into the bag with the chicken
and press out as much air as possible.
Seal the bag and turn to coat the chicken
thoroughly with the marinade.
Put the bag in the refrigerator and let sit for
4 hours or overnight, turning at least once.
Preheat a barbecue to medium-high heat.
Remove the chicken from the bag and grill it,
turning at least once, until the chicken is
cooked through and golden, about 20 minutes.
Serve with orange wedges.