Tuesday, May 15, 2012

Lime and Coconut Chicken

  • 2 lbs boneless, skinless chicken breasts
  • 3 tbsp oil
  • zest of 1 lime
  • 1 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 2 tbsp soy sauce
  • 1 1/2 tsp kosher salt
  • 2 tbsp sugar
  • 2 tsp curry powder
  • 1/2 cup coconut milk
  • pinch cayenne
  • 1/4 cup chopped fresh cilantro
  • Fresh limes, cut into wedges
  1. Mix all ingredients except fresh cilantro and limes.
  2. Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.
  3. Once you are ready to cook the chicken, remove each breast from the marinade.
  4. Pour the marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
  5. Grill chicken breasts.
  6. Sprinkle with fresh lime juice and cilantro. Serve rice with sauce on the side.
The coconut milk in this recipe made it sweet and delicious! We loved it!

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