Turmeric Grilled Chicken

I am posting this because I want to make it – just saw this on a great nutritionists website – she puts out seasonal menus – check them out – great recipes!  Here is a link to her summer cookbook.

Grilled Turmeric Chicken Wings
Servings: 6-8
1 cup canned unsweetened coconut milk
3 shallots, chopped
3 garlic cloves
2 jalapeños, stemmed
1 1″ piece ginger, peeled, chopped
2 tablespoons fresh lime juice
2 tablespoons orange juice concentrate
1/2 teaspoon sea salt
1 teaspoon ground turmeric
3 pounds whole chicken cut up into pieces
Coconut oil (for grill)
Lime wedges

Combine coconut milk, shallots, garlic, jalapeños, ginger, lime juice, orange juice, salt, turmeric in a blender. Purée mixture until a smooth marinade forms.
Place chicken in a large baking dish and season with salt and pepper.
Let stand at room temperature for 15 minutes.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken pieces (with salt and pepper only) skin side down to render the fat, turning every 5 minutes and until fat is rendered, 15 minutes.When you can turn without the fat sticking to the grill it is ready to turn.
Start basting the chicken once the fat is rendered and continue cooking chicken and turning every 5 min or so until done or internal thermometer register 165 degrees – about 20 min longer.
Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over chicken.

Photo credit: izik, on flickr