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Coconut Lime Chicken

Colleen Roy

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Found this recipe on Pinterest and modified by skipping the sugar and soy sauce.  Not even sure why you'd need it!  You could substitute coconut aminos.  I also used chicken thighs instead of breasts and grilled them.  SO good!  Served them with the Coconut Almond Green Beans from Well Fed.  Perfect side dish!  My modifications are in blue italics.  Enjoy!


2 lbs boneless, skinless chicken breasts (or 6 boneless chicken thighs)
3 tbsp oil
zest of 1 lime
2 tbsp. soy sauce
2 tbsp. sugar
1 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp kosher salt
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
Trim fat from chicken breasts. Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.  Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag.Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness. *I just used chicken thighs-easier and better on the grill!
Mix all remaining ingredients except fresh cilantro and limes.
Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.
Your chicken doesn't take long to cook so you can use this time to get your dishes prepped and ready.
Once you are ready to cook the chicken, remove each breast from the marinade.
Pour the marinade into a small saucepan and bring to a rolling boil. Boil continuously for at least 2 minutes, stirring occasionally so it doesn't burn.
In a heavy skillet or grill pan, heat a splash of oil over high heat.
Cook the chicken in batches to prevent over crowding the pan.
Place the breasts in the hot pan and cook without turning for a couple minutes
Flip the breasts over and cook until the other side is golden, it shouldn't take long depending on the thickness of your chicken.
Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.
I just marinated the chicken thighs in a ziploc bag for about 30 minutes, then took them out and grilled them.  There wasn't a lot of the marinade left in the bag, so I just brushed it on the chicken when I flipped them.
Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.



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