Thread: Coconut Lime Chicken

Here's another way to prepare that "boring" chicken breast you may have hiding in your freezer somewhere. If you love the taste of coconut and lime together (who doesn't??), then you will love this dish. I think it's much better the day after you prepare it though. I wasn't blown away by the flavor the first time I tried it, right out of the oven, but the day after when I took some leftovers to work for lunch, WOW, the taste was so good. Anyways, hope you give this one a try as it's very simple to cook up.


Coconut Lime Chicken:
(from Nutrioulicious)

Ingredients

• 2 packed tablespoons grated lime zest
• ¼ cup lime juice (from 2 limes)
• 2 tablespoons finely grated peeled fresh ginger
• 4 cloves garlic, finely grated
• 2 tablespoons packed brown sugar
• 1 teaspoon cumin
• 2 teaspoons curry powder
• 2 tablespoons low-sodium soy sauce
• 1 can (13.5 ounces) unsweetened, light coconut milk
• 4 bone-in chicken breast halves, with skin on
• Cilantro leaves, for garnish (I used fresh basil instead b/c I didn't have the cilantro)

Instructions

1. In a large glass bowl, combine lime zest and juice, ginger, garlic, sugar, cumin, curry powder, and soy sauce. Slowly whisk in coconut milk until mixture is smooth. Submerge chicken breast halves in marinade, making sure the marinade gets under the skin; cover, and refrigerate for at least 4 and up to 12 hours.
2. Preheat oven to 475 degrees. Cover a rimmed baking sheet with foil and fit with a wire rack. Remove chicken from marinade and shake to remove excess. Arrange in a single layer on rack, skin side up. Roast until an instant-read thermometer registers 165 degrees, 30 to 35 minutes.

Ingredients

• Chicken and Marinade/Sauce:
  
• 3 tablespoons oil
• Zest and juice of 1 lime
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 2 teaspoons curry powder
• 1/2 cup canned coconut milk, light or regular
• pinch cayenne pepper
• 2 pounds boneless, skinless chicken breasts (see note above)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedgesCoconut Rice:
  
• 1 cup jasmine rice
• 1 cup canned coconut milk, light or regular
• 1 cup water
• 1/2 teaspoon salt

Directions

• In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
• For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
• Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
• Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.

Recipe Source: found via Pinterest, adapted from Chaos in the Kitchen (added lime juice, omitted hot chili, didn’t mess with pounding the chicken, included coconut rice which is insanely delicious with the combination of flavors and helps use up the rest of the coconut milk in the can)

Ingredients

Chicken and Marinade/Sauce:
3 tablespoons oil
Zest and juice of 1 lime
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons salt
2 tablespoons sugar
2 teaspoons curry powder
1/2 cup canned coconut milk, light or regular
pinch cayenne pepper
2 pounds boneless, skinless chicken breasts (see note above)
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges
Coconut Rice:
1 cup jasmine rice
1 cup canned coconut milk, light or regular
1 cup water
1/2 teaspoon salt

Directions

In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.

Great ingredients. I have why not actually helpful like this post. That's good. Keep up the good work.