1 stalk lemongrass, cleaned and sliced into rounds
1 13.5-ounce can coconut milk
1 tablespoon freshly grated ginger
Zest and juice of 1 lime, 1 additional lime cut in wedges for serving
Place lemongrass, coconut milk, ginger, lime zest, lime juice and salt in a 3-qt. glass baking dish or large glass bowl. Stir to mix. Add the chicken, tossing to coat each piece. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
Heat the grill to approximately 350 degrees. Drain the chicken and discard the marinade. Pat breasts with a paper towel to dry.