Mango Coconut Shado Beni (cilantro) Grilled Chicken.

Chris De La Rosa of kicks of his annual July Month of Grilling with this scrumptious Mango Coconut Shado Beni (chadon beni or culantro) Grilled chicken. A wicked marinade made up of coconut milk, freshly grated ginger, organic honey, limes, ripe mango, shado beni and Caribbean sunshine – scotch bonnet pepper is used to infuse the chicken piece with true Caribbean flavors. Before they are grilled on an open flame to perfection. If you cannot get Shado beni, you can use cilantro with the same flavor profiles.

For this grilled chicken recipe you’ll need:

3 chicken breasts (about 2.5 – 3 lbs)

1 large mango (diced)
1/2 cup chopped shado beni (or 1 cup cilantro)
2 scallions
2 sprigs thyme
1 tablespoon grated ginger
4 cloves garlic
1 cup coconut milk
2 tablespoon olive oil
2 limes (juice)
1/2 scotch bonnet pepper (no seeds)
2 tablespoon honey
1 cup water (divided)
1/4 teaspoon sea salt

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