Coconut Lime Chicken

I swear I had shared this recipe before, but I couldn't find it! So here I am, sharing it, or sharing it again. Either way, it's a great easy recipe that everyone loves! Pretty much everything in this recipe are things I usually have on hand, so it's great for me in a pinch. Quick, flavorful, and easy to make for big groups. Always a hit! 

2 lbs boneless, skinless chicken (I like to use chicken tenders but it really doesn't matter)
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
1/2 teaspoon cayenne
2 tsp curry powder
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
1 can coconut milk
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges

- Place chicken in a ziplock bag. If using breasts, even out each piece with a meat mallet.
- In a bowl mix together all above ingredients except coconut milk, cilantro and lime wedges. Whisk together. 
- Add 1/2 cup coconut milk to seasonings and whisk together. 
- Pour seasoning mixture over chicken in the zip lock bag and marinate, refrigerated for at least two hours.
- I start cooking my rice about 20 minutes before I start cooking my chicken. I particularly love Basmati rice, which you can find at any grocery store, but any rice will do.
- Remove chicken from marinade and sear over medium high heat. (Also great to grill it!) 
- Pour marinade into saucepan and bring to boil, stirring occasionally. Boil for at least 2 minutes. Turn heat to low and add remaining can of coconut milk and stir together. Allow to simmer until it has thickened, about 3-5 minutes. 
- Once chicken is fully cooked, top with chopped cilantro and fresh lime juice. Serve over rice with sauce made from the marinade. 

Adapted from Chaos in the Kitchen


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