TheBPlot receives at least five recipes a week from public relations people and hits delete as fast as they come in.  This recipe actually looked good, seemed original and easy… and healthy…
6 Servings
Serving Size 6 oz; 340 Calories per serving; 24 g total fat; 1 g Carbohydrate
This dish combines tropical flavors with a mild heat and a marinade that leaves your grilled bird tender, sweet and juicy. Top it with a little Southern sauce if you need a little extra tang. This is so good off the grill that you will forget how good it is for you.
  •  1 whole chicken, split in two
  • 12oz of hot sauce like Crystal or Louisiana Brand
  • 10.5 oz Coconut water
  • 13.5 oz Coconut milk (low fat is preferred)
  • 1 lemon
  • 16 oz fresh pureed pineapple
  • 1 orange
  • 3 garlic cloves, crushed
  • 1 tsp allspice, crushed
  • 3 sprigs oregano
  • 3 sprigs thyme
  • 2 bay leaf
  • 1 star anise
  • 1 Tbs dried oregano
  • 1 Tbs dried thyme
  • 1 Tbs paprika
Remove any giblets and parts inside the chicken then split in half, lengthwise and set aside.
In a large container that can hold the marinade contents and the chicken add all the ingredients. Squeeze the lemon and orange to add the juice, and then add the rinds in quarters.
Marinate the chicken at least 4 hours, preferably overnight. Remove and pat dry. Top with paprika, dried oregano and thyme.
Grill the chicken until done. The exact time will depend on the size of the bird but the juices should run clear and the internal temperature should be 170-175 0 F (Poultry temperature is 180oF but you need to allow for carryover cooking). Allow the bird to rest in foil for about 10 minutes prior to serving. 
The chicken will be flavorful and tender.
Recipe courtesy of