Ingredients

2 cloves garlic
13.5 oz. unsweetened coconut cream (1 can; not coconut milk)
1 Tbsp. lime zest (from about 3 limes)
1/2 cup fresh lime juice (from about 7 limes)
2 tsp. orange zest
1/3 cup fresh orange juice
2 Tbsp. light brown sugar (packed)
2 Tbsp. chopped fresh cilantro (plus cilantro sprigs for serving)
1/2 tsp. crushed red pepper flakes
1 3/4 tsp. kosher salt (divided)
4 boneless skinless chicken breasts (each 6-8 oz.)
2 tsp. cornstarch
1 orange
2 limes

Directions

Mince garlic. In a medium bowl, whisk together garlic, coconut cream, lime zest, lime juice, orange zest, orange juice, brown sugar, chopped cilantro, red pepper flakes, and 1 tsp. salt. Spoon out 1 cup, transfer it to a small saucepan, and set aside.

Add chicken to the bowl with the remaining coconut cream mixture and turn to coat. Cover and marinate in the refrigerator at least 30 minutes and up to 2 hours.

Meanwhile, add cornstarch to the coconut mixture in the saucepan and whisk to blend. Cook over medium-high heat, stirring often, until sauce bubbles and thickens, about 2 minutes. Season with 1/4 tsp. salt and set sauce aside.
Cut orange into quarters and limes in half. Set aside.

Preheat a grill to medium-high heat (400° to 450°F). Drain and discard marinade from chicken. Sprinkle chicken with remaining 1/2 tsp. salt.

Grill chicken, covered with the grill lid and turning it halfway through cooking, until a meat thermometer inserted in the thickest portion reaches 160°F, 10-12 minutes total. If you’ll be grilling the reserved oranges and limes, set them on the grill during the last few minutes of cooking, turning them once or twice, until they’re blackened on the flesh sides, about 2 minutes total. (Or serve the oranges and limes raw.)

Arrange chicken, orange, and limes on a platter and let chicken rest about 5 minutes. Reheat reserved sauce to serve alongside. Garnish chicken with cilantro sprigs.