Ingredients:
2 lbs boneless, skinless chicken breasts or tenders
1/2 C coconut milk
zest of 1 lime
juice of 1/2 lime
2 Tb oil
1 1/2 tsp ground coriander
2 Tb soy sauce
2 Tb sugar
2 tsp curry powder
1 1/2 tsp kosher salt
pinch cayenne pepper
1 Serrano chili, minced (I removed the seeds)
1/4 C chopped fresh cilantro
fresh lime wedges
Instructions:
1. If using breasts, slice the breast into 2 pieces by slicing it down the length of the breast. If using tenders, do not cut down any smaller.
2. Combine the remaining ingredients except for the fresh cilantro and lime wedges. Mix the marinade together with the chicken and allow it to marinate in the fridge for 2 hours.
3. Heat your grill or grill pan to medium-high. Once the grill is hot, cook the chicken for 3-4 minutes on each side. Pour the marinade into a small saucepan and boil for 3 minutes.
4. Serve the chicken over rice (I used jasmine rice), pour over some of the cooked marinade and add a squeeze of lime and cilantro on top.
1/2 C coconut milk
zest of 1 lime
juice of 1/2 lime
2 Tb oil
1 1/2 tsp ground coriander
2 Tb soy sauce
2 Tb sugar
2 tsp curry powder
1 1/2 tsp kosher salt
pinch cayenne pepper
1 Serrano chili, minced (I removed the seeds)
1/4 C chopped fresh cilantro
fresh lime wedges
Instructions:
1. If using breasts, slice the breast into 2 pieces by slicing it down the length of the breast. If using tenders, do not cut down any smaller.
2. Combine the remaining ingredients except for the fresh cilantro and lime wedges. Mix the marinade together with the chicken and allow it to marinate in the fridge for 2 hours.
3. Heat your grill or grill pan to medium-high. Once the grill is hot, cook the chicken for 3-4 minutes on each side. Pour the marinade into a small saucepan and boil for 3 minutes.
4. Serve the chicken over rice (I used jasmine rice), pour over some of the cooked marinade and add a squeeze of lime and cilantro on top.
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