• Place onion, green onions, poblano pepper, garlic cloves and spices in a blender or food processor until a paste forms.
• Keep the blender on low and slowly stream in coconut aminos and oil.
• Place chicken thighs in a glass baking pan, pour marinade all over thighs and turn to coat.
• Cover glass baking pan with plastic wrap and place in refrigerator to marinate for at least 1 hour or overnight.
• Remove chicken from refrigerator.
• Prepare and light the grill.
• Grill the chicken, turning occasionally, until browned and cooked through (a meat thermometer inserted in the thickest part of the meat should read 165 degrees F), about 30 minutes.
• Transfer chicken to a platter and serve (serving suggestion: I like to serve this alongside steamed jasmine rice and fresh or grilled pineapple).

Make it a Freezer Meal:

• This is an easy one to double, and freeze one portion for later.
• Simply complete steps 1 and 2 above, then place the chicken and marinade in a 1-gallon, freezer-safe container.
• Label the container and freeze up to three months.
• When you plan to serve the meal, remove from freezer, thaw, then follow steps 6-8 above.