Grilled chicken with a coconut-chipotle marinade, from the NYT. After looking at the comments, I added some lime and a little fish sauce to the marinade; I skipped the step of basting and flipping the chicken, opting to instead reduce the leftover marinade in a skillet and then add the cooked chicken to the sauce. Served with rice and some roasted broccoli. I wasn't sure how this would be---the marinade wasn't super delicious on its own, but it was actually very tasty. The chicken was nice and moist, even though I subbed in breasts for thighs.
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