LIME AND COCONUT CHICKEN

This recipe. AHH. THIS RECIPE! It is all kinds of wonderful. I discovered it six years ago when my husband and I were first married and I have pretty much been in LOVE with it ever since. In our family we believe lime is always a good idea. But lime + coconut milk + garlic + soy sauce + curry powder + cumin + jalapeño + cilantro?! Just be prepared for your taste buds to explode! These flavors combine in the BEST way possible and I promise you will not be disappointed. Oh, and I must also mention, this is one of the easiest recipes ever! You basically combine everything into a marinade, soak your chicken in it, then boil that same marinade into a sauce while your chicken cooks, and voila! Dinner is served! You can make it in the winter on your stove or during the summer on your grill. Serve it up with your favorite roasted veggies and some Cilantro Lime Rice and you will have a new family favorite. I hope you love it as much as we do!! If you’ve tried it out, let us know in the comments below!Lime and Coconut Chicken
serves 4, adapted from Fine Cooking

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 3 tbsp oil
• zest from 1 lime
• 1 clove garlic, crushed or minced
• 1 tsp ground cumin
• 1 ½ tsp ground coriander
• 2 T soy sauce
• 1 ½ tsp kosher salt
• 2 T sugar
• 2 tsp curry powder
• ½ c coconut milk
• pinch cayenne
• 1 small fresh hot pepper (serrano, jalapeño, thai chili, etc), minced
• ¼ c chopped fresh cilantro
• Fresh limes, cut into wedges

Directions

1. Butterfly the chicken breasts and trim off fat (place your chicken on a cutting board, put your hand on top of each chicken breast, and slice in half lengthwise starting at the fattest side).
2. Put your chicken inside a ziplock bag and use a meat mallet or heavy-bottomed pan to lightly pound the breasts until they are an even thickness.
3. Mix together your remaining ingredients (minus the fresh cilantro and lime wedges) and pour into your ziplock bag.
4. Chill chicken in the fridge for 1-2 hours.
5. After your meat is done marinating, heat 1-2 T olive oil over medium-high heat in a stainless steel pan or a cast iron skillet* (*or warm up your grill).
6. Cook 2-3 breasts at a time (so as to avoid overcrowding) and cook each side for a few minutes without turning. Repeat with both sides of your chicken and with all the breasts.
7. Meanwhile, pour your marinade into a small saucepan and heat on low until it comes to a boil. Boil for 2 minutes, stirring occasionally to prevent burning.
8. Place cooked chicken on a plate in a warm oven or under a piece of foil while you cook the rest of the chicken.
9. Top with a drizzle of your sauce, a squeeze of lime juice, and some fresh cilantro. Serve with your favorite sides! We love serving it with our Cilantro-Lime Rice and Oven Roasted Broccoli.