Servings: 4 to 6
With a nod to Caribbean influences in New Orleans, Chef Evans incorporates island flavors in both the spicy marinade and the ripe-fruit salsa. Coconut oil, which is solid at room temperature, needs to be warmed before being added to the marinade—and contributing a deliciously subtle coconut flavor to the poultry.
Recipe adapted from Moveable Feast with Fine Cooking.
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