Lime and Coconut Chicken

 

 

 

 

 

 

 

Lime and Coconut Chicken

2 pounds boneless, skinless chicken breasts

Marinade:
½ cup coconut milk
3 Tbsps. oil
zest of 1 lime
2 Tbsps. sugar
2 Tbsps. soy sauce
2 tsps. curry powder
1 ½ tsps. ground coriander
1 tsp. ground cumin
1 tsp. salt
pinch cayenne
1 small Serrano chile

Garnish:
¼ cup chopped fresh cilantro
fresh lime wedges

Trim fat from chicken breasts.  Starting on thick side of the breasts, slice the chicken breasts in half.  Place each chicken piece between two pieces of plastic wrap.  Using a small heavy pan, bottle or smooth meat mallet, lightly pound out each breast into even thickness.

Combine the marinade ingredients in a large Ziploc bag.  Add the chicken, and marinate, in the fridge, for up to two hours.

Remove the chicken from the marinade, shaking off excess marinade.  Pour the marinade into a small saucepan and bring to a rolling boil.  Boil for at least two minutes, stirring occasionally so it doesn’t burn.

In a large heavy non-stick skillet, heat a bit of oil over medium-high heat.  Working in batches, place the chicken in the hot pan and cook without turning for about two minutes.  Turn chicken and cook until the other side is golden, one to two minutes.  Remove chicken to a warm plate and cover with foil as you cook the remaining chicken.  Serve with the boiled marinade and sprinkled with the chopped cilantro and freshly squeezed lime juice.

Serves 4