Thai Coconut Lime Chicken

THAI COCONUT LIME CHICKEN | coconut milk, curry, and lime combine to make an awesome marinade for grilled chicken! www.togetherasfamily.com

Recently I had to answer the question “What is your favorite food?” I have to be honest, that is THE hardest question for me to answer. I think you would have better luck asking me what foods I don’t like……

ketchup (rarely will you find this in my fridge)

mushrooms (it’s a texture thing… )

steak/red meat (ugh! the red, the mooing cow 😉 )

eggnog 

That’s it. Just 4 things. I’m not that picky 🙂 I will say that I have a couple of favorite flavor combos. One of my favorite combos is curry-coconut milk- cilantro-lime. It provides SO much flavor with so few & simple ingredients.

Mix up a marinade, throw some chicken in it and let it soak up all the flavor in the fridge overnight. Throw it on the grill and you’re done! Easy!

I usually serve this with some coconut jasmine rice. Use jasmine rice and replace the water called for on package directions with coconut milk. It’s really good and compliments the chicken perfectly. Or this cilantro lime rice is really good too.

After you mix the marinade, set aside 1/2 cup or so, and either use it as a sauce to drizzle over the rice & chicken, or use it to brush on the chicken while it’s grilling.

I have had this chicken both ways; with some saved sauce and without, and seriously, you can’t go wrong either way, it’s so yummy!

Thai Coconut Grilled Chicken

Ingredients

  • 1 can (13-15 oz) coconut milk
  • 1/4 cup low sodium soy sauce
  • 1/3 cup brown sugar
  • 1 tablespoon curry powder
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • zest and juice of 1 lime
  • 4 large chicken breasts (about 2 lbs)

Instructions

  1. Combine all marinade ingredients in a gallon-sized Ziploc bag. Add in chicken breasts.
  2. Let marinate in the fridge for at least 12 hours or overnight.
  3. Grill chicken until no longer pink and to temperature (165 degrees).
  4. Serve with coconut rice or cilantro lime rice

Notes

If my chicken breasts are really thick, I will cut them in half horizontally so that they get more flavor and cook faster

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Enjoy friends! xoxo

 

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Comments

  1. says

    I know, picking a favorite is hard! No olives for me, otherwise I am willing to try it. I do like this flavor combo for sure. The coconut jasmine rice sounds wonderful too!!!

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