I started to cook with coconut milk/cream this year, and I have got to stay that I was missing out before. How could I not have tried coconut flavored food until now? Well, I have learned my lesson with this dish! So easy, and yet so tasty. The coconut and lime are subtle under the medley of spices that make you want to do a little dance.
All you gotta do is put the meat into a plastic bag with the marinade over night. The next day, throw it on the grill and soon you will jumping for joy! This is definitely a recipe I want to keep. Mr. Hotness didn’t even put any kind of salsa or peppers on this chicken. That’s when I know its good. In fact, I will be making this again for the 4th of July! I can’t wait to see what my family thinks of this recipe.
- Be patient when grilling. Make sure chicken is thoroughly cooked before turning off the grill.
- Buy good quality coconut milk. The one I bought was kind of chunky. I don’t think its suppose to look like that.
This recipe was from Mel’s Kitchen Cafe
- 3 Tbsp olive oil
- zest & juice of 1 lime
- 1 tsp ground cumin
- 1 1/2 tsp ground coriander
- 2 Tbsp soy sauce
- 1 1/2 tsp salt
- 2 Tbsp honey
- 2 tsp curry powder
- 1/2 cup canned coconut milk
- pinch of cayenne
- 2 lbs chicken breast
- Garnish w/ cilantro & lime wedges
- If chicken breast is thick, cut in half, long ways, to make it thinner (it will cook quicker).
- Add all ingredients except chicken into a zip-lock bag. Mix well. Add chicken to bag and make sure it is thoroughly coated. Let marinate for at least 4 hours or overnight.
- Grill chicken over medium-high heat for 6-8 minutes each side (or until the chicken is no longer pink in the middle).
- While the chicken is cooking, pour the marinade into a sauce pan. Cook over medium heat and simmer for about 10 minutes. The marinade should thicken.
- When chicken is done, top with the marinade sauce, cilantro, and a lime wedge on the side.