Recipes from Pilgrim's Kitchen

• 1 Pilgrim’s Pride whole chicken
• 2 cans coconut milk
• 3 tsp red pepper flakes
• 1 tbsp fresh thyme
• 2 tbsp fresh cilantro
• 1 tbsp fresh oregano
• 1 tsp salt
• Freshly ground pepper

Rinse the chicken well and butterfly by cutting down the middle of the back and opening it up.

Place the chicken in the marinade and refrigerate for at least 2 hours turning occasionally to marinate both sides.

Prepare grill for indirect heating using the charcoal and hard wood log or chips method.

When the temperature is 325° F, place the chicken on the grill breast side up. Cover the grill.

Using the reserved marinade baste the chicken frequently until the internal temperature measures 165° F-170° F degrees.

Remove and let stand 10 minutes before serving.

© 2006 Eva Greer