Coconut Chicken with Charred Lemons

2 chicken breast (skin on)

15 oz coconut cream

½ lemon cut into ¼ inch rounds

¼ red onion sliced thinly

2 tbsp honey

3 clove garlic

1 sprig basil

Chicken

1. Marinate all the ingredients for 24 hours
2. Pat dry the chicken
3. In EVO sear in medium heat the chicken skin side down until golden brown
4. Flip over and cook in a 350 degree oven until 160 degrees

2 lemons

1. Slice the lemons into ¼ inch rounds
2. Grill the lemons until it’s charred