Tasteful Tuesday: Lime & Coconut Chicken
I’d totally forgotten about this dish until my sister emailed last week asking for the recipe. Oh, man! How’d I forget about this one? We enjoy anything that can be thrown on the grill. And this is such a fresh, summer-y way to serve chicken! It is delicious made as the recipe states. Full of flavor, I tell ya. This time around however, I didn’t have the curry powder OR the chili pepper (which you’d think might change the flavor considerably), and yet STILL “mmmm’s” were heard ’round the table. So like Katie of Chaos in the Kitchen states, “don’t be afraid to try a recipe because you don’t have the exact ingredients listed.”
For our family of 7 (5 real eaters, and 2 that eat like birds), I double this recipe. Sometimes this will yield a piece or two of left-overs. Those left-overs make incredible nachos for The Chicken’s lunch later in the week. (Tidbit: my sister has recently been making “nachos” on slices of multi-colored peppers rather than tortilla chips. Sounds great, right? …and a little healthier. HAVE to remember to try). Anyway, back to the recipe… I usually marinate the chicken overnight (and the whole next day until dinner) to ensure it’s soaked up every last bit of flavor.
- 2 lbs. bonless, skinless Chicken Breasts (try using chicken thighs for cost effectiveness)
- 2 TBSP Oil
- zest of 1 Lime
- 1 tsp. ground Cumin
- 1 1/2 TBSP Soy Sauce
- 1 1/2 tsp Kosher Salt
- 2 TBSP Sugar
- 2 tsp Curry Powder
- 1/2 cup Coconut Milk
- pinch Cayenne
- 1 small, fresh hot chili, such as Thai or Serrano, minced (optional)
- 1/4 cup, chopped fresh Cilantro
- Fresh Limes, cut into wedges
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1. Trim fat from chicken breasts.
2. Place all ingredients except for lime wedges into a ziplock bag to create marinade. Squish the bag around to mix.
3. Rinse each chicken piece and place in bag. Seal, and store in fridge. Between now and the time you cook the chicken, go into your fridge, turn and flip the bag to ensure that all the pieces have equal opportunity to bask in the marinade!
4. Cook on grill over medium heat, approximately 20 minutes.
5. Serve with lime wedges. Additionally, this dish is especially tasty served with Wild Rice and Steamed Broccoli.
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