Does grilling chicken ever get old? I don’t think so.

There are so many ways to use it, flavor it, and entertain with it.

This version uses coconut milk to tenderize the chicken, lots of fresh herbs for flavor, and some lemon for brightness.

Ingredients:

2lbs chicken cutlets

2 shallots, sliced

juice of one lemon

2 cans coconut milk, shaken until combined

1/4 cup tangerine juice

1/4 cup avocado oil

1 tsp salt

1/2 bunch cilantro

1/2 bunch dill

4 stems tarragon

10 large basil leaves

3 Tbsp evoo

Directions:

Mix all ingredients together in a baking dish, tin tray, or ziplock baggie, adding chicken once combined.

Refrigerate for 3 - 4 hours before grilling.

Heat grill to medium high heat.

Remove from fridge and and wipe dry.

Toss with evoo.

Grill until chicken naturally loosens from grates, then flip. Cook until chicken is easily removed, and cooked through. Approx. 5 - 7 minutes per side.