Let's get grilling

1 Place the onion, red and jalapeno peppers, smoked paprika, garlic, lemon juice, oregano, olive oil and coconut milk in a high-speed blender. Puree until mostly smooth.
2 Season chicken with salt and pepper and toss with the marinade in a Glad® zipper bag. Refrigerate for at least two hours or overnight.
3 When ready to grill, build a charcoal fire on an outdoor grill for both direct and indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void. Preheat to 450°F, and brush grate with oil.
4 Thread chicken onto skewers, shaking marinade off back into the bag or bowl. Use about 5 pieces for each one. Place on the grill and cook, turning occasionally, until cooked through, about 8–10 minutes. Remove chicken and transfer to a serving platter. Serve with rice and garnish with fresh basil or cilantro. Enjoy!
Cooking for 12 people


  • wooden skewers, soaked for at least 20 minutes in water
  • yellow onion
  • large red pepper, seeded
  • fresh jalapeño pepper, seeded (use a full pepper if you like more spice)
  • smoked paprika
    1 teaspoon
  • garlic
    3 cloves
  • lemon, juiced
  • dried oregano
    1 tablespoon
  • extra-virgin olive oil
    ¼ cup
  • coconut milk
    ½ cup
  • boneless skinless chicken thighs, cut into 1-1½ -inch chunks (about 60 pieces total)
    2 pounds
  • kosher salt and ground black pepper, to taste
  • fresh basil or cilantro, for garnish

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