This is one of the best chicken dishes I've ever had. It has so much flavor and the sauce is delicious!
14 oz coconut milk
1/4 cup tamari or coconut aminos
1/2 bunch fresh cilantro
2 tsp minced garlic
2 jalapeno peppers (remove seeds if you like less heat)
2 Tbsp grated fresh ginger
grated zest and juice of 2 limes
1 Tbsp honey or coconut palm sugar
4 boneless, skinless chicken breasts (cut in half or pounded out so they are half the normal thickness)
Combine tamari, cilantro, garlic, jalapenos, ginger, lime zest and juice, and honey in a food processor, magic bullet or blender until combined
Transfer to a shallow dish, add chicken and turn to coat. Cover and refrigerate for at least 2 hours or up to 24.
Remove chicken from marinade but do not discard marinade. Add coconut milk to marinade and mix until combined. Grill chicken over medium high heat for 8-10 minutes, turning once. Baste chicken with marinade while cooking until the last 5 minutes. Bring remaining marinade to a boil in a small sauce pan over high heat and cook for 4 minutes. Serve the sauce over the chicken.