Dinners

Coconut & Lime Chicken

Coconut & Lime Chicken

Life has been pretty busy the last month. We have been squeezing in the weekend after weekend of ski vacation trying to suck the pow out of our winter marrow. I think living this way, although can be exhausting is more our norm than the alternative. We are coming close to celebrating our first year of marriage and I am just baffled as to where the time went. I can only image how great the ride will get years to come.

I took a break from the my self imposed "Chicken Theme" (can it really be a theme, if I only posted once about it?!) with my last post, Candied Pecans, which I continue to think about and eat generously throughout the week. Returning to my "Chicken Theme" with this Coconut & Lime Chicken, it is a delicious kaleidoscope of flavor that we will return to and have added to our list of rotating 30-minute weeknight meals. We would describe this dish as, "islandy with an underlying curry flavor." Also known as, delicious!

Enjoy

e&e

Coconut & Lime Chicken

2 boneless, skinless chicken breasts (pounded)

3 tbsp olive oil

zest of 1 lime

1 tsp cumin

1 heaping tsp ground coriander

2 tsp soy sauce

1 tsp kosher salt

2 tbsp sugar 

2 tsp curry powder

1/2 cup coconut milk

pinch of cayenne

1 small fresh Serrano Chili, minced

1/4 cup cilantro

Fresh Limes garnish

Pound your chicken breasts until they are about 1/2 inch thick.

Combine all the ingredient except cilantro and limes. Add the chicken to the marinade and chill in the refrigerator (I let it sit over night, because I was trying to plan ahead) 2 hours. Remove chicken from marinade  and set the remaining marinade aside. 

Grill chicken on medium heat until done. While chicken is grilling, pour marinade into a small sauce pan and bring to a rolling boil (boil continuously for 2 minutes) stirring occasionally to avoid burning.

Pour cooked marinade over grilled chicken and garnish with cilantro and a wedge of lime.