I made this juicy chicken recipe from Menu Musings of a Modern American Mom after wanting to make it for a while now. I was afraid to because it has coconut milk and Sabrina will not eat anything with coconut or coconut flavor. So I just kept that ingredient a secret when she asked what was in it. And guess what. She loved it. We all did. Lucky for me she never reads my blog. Unfortunately, I left the serrano pepper out, but I bet it tastes great with it. I grilled the chicken instead of pan searing it.
Coconut Lime Chicken1 (3 lb.) pkg. skinless, boneless chicken breasts
3 T. canola oil
Zest of 1 large lime
1 t. cumin
2 T. soy sauce
1 1/2 t. kosher salt
3 T. sugar
2 t. curry powder
3/4 - 1 c. canned coconut milk
Juice of 1 lime
1 serrano pepper, finely minced or cut into thin slivers, optional
1/4 c. chopped fresh cilantro
Slice chicken breasts in half, as if you were butterflying them. Place them in a gallon zip top bag and flatten them uniformly with a meat pounder.
In a bowl, add all of the marinade ingredients together: oil, lime zest, cumin, soy sauce, salt, sugar, curry powder, coconut milk, lime juice, and Serrano pepper, if using. Pour the marinade over the chicken in the zip top bag, squeeze the air out and allow to marinade at least 30 minutes, or preferably up to 2 hours in the fridge.
After marinating, grill the chicken over moderately high heat in a pan with a bit of cooking spray or canola oil in it. Get the pan really hot before you add the meat. You want it to sear. Allow to sit without moving it for several minutes on each side until just cooked. The time will depend on the thickness of the meat. While cooking the meat, add the marinade to a small saucepan and bring to a full boil for at least 2-3 minutes. This is sufficient to kill all of the bacteria in it. Or you could double the marinade, divide in two, and just toss the part that you used for the chicken.
Serve the chicken and a drizzle of the sauce over rice with chopped cilantro and fresh lime wedges.