Coconut Lime Chicken

Delish.  I served the Serrano peppers separately - they're hotter than jalapenos so a little goes a long way.

Coconut Lime Chicken

4 boneless, skinless chicken breasts, trimmed

3 Tbsp canola oil

Zest and juice of 1 large lime

1 tsp cumin

2 Tbsp soy sauce

1 – 1 ½ tsp kosher salt

3 Tbsp brown sugar

2 tsp curry powder

1 can coconut milk

¼ C. chopped fresh cilantro, plus extra for garnish

Optional – 1 serrano pepper, finely minced or cut into fine slivers

Place the chicken in a gallon zip top bag and flatten them uniformly with a meat mallet.

In a bowl, add all of the marinade ingredients together: oil, lime juice/zest, cumin, soy sauce, salt, sugar, curry powder, coconut milk, lime juice, cilantro 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, remove the chicken and set aside the remaining marinade.  Grill the chicken over medium high heat until no longer pink inside.

While cooking the meat, add the marinade to a small saucepan and bring to a full boil for at least 2-3 minutes, stirring frequently. 

Serve the chicken with additional sauce, as well as fresh cilantro and fresh lime wedges, if desired.

Recipe altered slightly from http://menumusings.blogspot.com/2013/02/coconut-lime-chicken.html