Place all the ingredients except the chicken in a blender. Blend for a few seconds until well mixed.
Make 3 diagonal cuts across each chicken breast, then arrange them in a dish and pour over the coconut marinade.
Cover with Clingfilm and leave to marinade in the fridge for at least 30 minutes.
Preheat the grill and place the chicken on foil lined grill pan.
Brush with some marinade and cook, about 20 minutes on each side, brushing frequently with marinade.
While the chicken is cooking, heat the remaining marinade in a small saucepan, stirring occasionally. Do not boil.
Serve with the marinade (ensure you have cooked this as above, Salmonella is not fun).
Serves 2 – Approx 3.4 g per serving