First Step: Prepare Marinade In a large mixing bowl, whisk together coconut milk, freshly squeezed lime juice and zest, minced garlic, grated ginger, minced jalapeños (optional), soy sauce, brown sugar, ground cumin, salt, and pepper to form a balanced tropical marinade.

Second Step: Marinate Chicken Season the chicken thighs with half the sea salt on both sides. Place the chicken in the marinade, making sure each piece is fully coated. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to deeply penetrate and tenderize the meat.

Third Step: Preheat Grill Preheat your grill to medium-high heat around 375°F (190°C). Oil the grill grates lightly to prevent sticking during cooking.

Fourth Step: Grill Chicken Remove the chicken thighs from the marinade, letting excess drip off. Place them skin-side down over direct heat on the grill for 2 to 3 minutes to crisp and caramelize the skin. Flip and grill the other side for another 2 to 3 minutes.

Fifth Step: Finish Cooking Indirectly Transfer the chicken skin-side up to indirect heat. Cover the grill and cook until the internal temperature reaches 165°F (74°C), about 10 to 15 more minutes. During the last few minutes, brush the chicken with reserved marinade to enhance moistness and flavor.

Final Step: Rest and Serve Remove the chicken from the grill and let it rest for 5 minutes before serving. Garnish with fresh lime slices and chopped cilantro if desired. Serve alongside basmati rice and fresh vegetables for a well-rounded meal that balances protein, healthy fats, and zesty tropical flavors.