• Lay chicken thighs in a single layer. Season each thigh with a few pinches of kosher salt, then transfer to a large zip top bag.
• In a blender, combine coconut milk, gochujang, honey, garlic, lime zest, and salt. Blend until smooth, then transfer to a small sauce pan. Over medium heat, heat the sauce for about 3-5 minutes, just until the honey dissolves, the coconut milk fat smooths, and the marinade is homogeneous. Remove from the heat, transfer to a bowl, and place in the refrigerator to allow it to come to room temperature.
• Once cooled, pour the marinade onto the chicken and toss to coat.
• Marinade for at least for 24 hours overnight in the refrigerator. I do recommend 48 hours of marinading for the best flavor.

GRILL THE CHICKEN:

• Prior to grilling, remove the thighs from the marinade, scraping excess liquid off, and lay flat onto a baking sheet for about 30 minutes to allow them to come closer to room temperature (don’t leave them out longer than this).
• Heat grill to medium high. Using a brush, scrape the grates, then, with an oil soaked rag, rub the grates.  Spray the chicken with neutral oil, then place on the grill, cooking each side for 3-4 minutes until fully cooked and deliciously (lightly) charred.

BROIL THE CHICKEN:

• Alternatively, you can broil the chicken on a wire rack for 3-4 minutes each side.

BAKE THE CHICKEN:

• In an oven preheated to 350, boneless chicken thighs should bake for 25-30 minutes. Bone-in chicken thighs will need to bake for 45-50 minutes.
• When chicken is done, allow it to rest for 5 minutes or so.
• Serve hot with jasmine rice, kimchi, cilantro, and gochujang coconut lime sauce