Cooking Steps

• In a mixing bowl, combine coconut milk, honey, lime juice, lime zest, soy sauce, minced garlic, grated ginger, and red chili flakes. Mix well.
• Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes. For best results, marinate for up to 2 hours.
• If grilling, preheat the grill to medium-high heat. If using a pan, heat a tablespoon of oil in a large skillet over medium heat.
• Take the chicken out of the marinade, allowing any excess to drip off. Discard the leftover marinade.
• Grill the chicken for 6-7 minutes per side, or cook in the skillet for about 5-6 minutes per side, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
• Once cooked, remove the chicken from the heat and let it rest for a few minutes. This helps retain the juices.
• Slice the chicken and serve it with fresh cilantro and lime wedges for garnish.