1 cup canned coconut milk
1 tablespoon vegetable oil, plus more for grates
4 boneless chicken breast halves
2 jalapeno chiles
1 tablespoon lime juice
cooked white or brown rice (optional)
lime wedges (optional)
1. In a small saucepan bring coconut milk to a gentle simmer, cook, stirring occasionally, until thickened and reduced to 3/4 cup, about 20 minutes.
2. Meanwhile, heat grill to high; oil grates. Rub chicken all over with oil, season generously with salt and pepper. Place chicken and jalapenos on grill, cover. Cook, turning occasionally, until chicken is cooked through and jalapenos are blackened all over. 12 to 16 minutes.
3. Transfer chicken to a platter,; keep warm. Peel jalapenos (see notes below) transfer to a blender. Add reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend on high speed until smooth.
4. Slice chicken crosswise into four or five pieces, and place on plates; spoon coconut sauce over the top. Serve with rice and lime wedges. I like the sauce on the rice too!
Major hint: This can all be done in house and not on the grill. If you have a gas stove you can blacken jalapeno over the flame like a marshmello. When you peel the jalapeno use disposable gloves, the oil from them can really be a pain and get in your eyes if you're not careful. I love it with the peppers but this can be made without the pepper if you'd like.
Peeling Jalapenos: Rub off blackened skin with a paper towel, or scrape off with a dull edge of a paring knife. Remove ribs and seeds for less heat, if desired.
Sauce can be made up to two days in advance. Refrigerate, and warm on stove. Do not boil.
