Grilled Coconut Lime Chicken

I made this last night and it was a huge hit. Both kids as well as my husband, loved it! It's a great option in the summer when you have readily available herbs.

Marinade:

4 cloves garlic, crushed

1 can (13 1/2 oz) coconut milk (I used low-fat)

1/2 tsp. crushed red pepper flakes

1/4 cup sesame oil

1/4 cup each: chopped cilantro and chopped basil

3 Tbs. grated ginger root

2 Tbs. brown sugar

Grated zest of 1 lime

Juice of 2 limes

6 boneless, skinless chicken breasts; or one whole chicken cut into pieces

1. Combine all ingredients in a large Ziplock bag. Seal bag and turn to make sure all chicken pieces are coated. Place in fridge at least 8 hours, but preferably overnight.
2. Preheat grill. Remove chicken from bag and grill until nicely browned on each side.