Chicken with Coconut Sauce

1 can unsweetened coconut milk (not low-fat)
2 jalapeño chiles
1 tblsp. fresh lime juice
1/2 tsp. salt

In a small saucepan, bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup (about 20 minutes). Meanwhile, cook the jalepenos on grill until blackened all over (15 minutes or so). (Oh please, I never let mine get that black - just some nice little grill marks.) In blender, mix coconut milk, lime juice, salt and jalapenos and blend until smooth. Rub chicken with olive oil and season with salt and pepper. Grill until cooked through. (Make your husband do the chicken thing). Serve over rice with sauce spooned over the top. Lick the plate clean.

From: Kristi Bassett (Fiddle)
(Click here to read her review and alterations to this recipe!)