Seriously…I can’t read the name of this recipe without the lyrics going through my head, “You put the lime in the coconut and drink it all up…” Can you? But I just love lime & coconut together…my favorite new drink concoction is a lime-coconut Sprite. Sooooo good! The star flavors of this recipe are the lime, coconut, & curry. I just love curry, too!
The chicken is butterflied and then pounded thin…something I regularly do for a lot of my chicken recipes because I just love how they cook evenly, turn out tender & juicy, and provide nice serving sizes. Want to see my secret weapon for pounding chicken?
Don’t be afraid of the cayenne or chili…this wasn’t spicy. They just provide a little hint of a kick. Little Diner loved this chicken and kept saying, “This chicken is sooo yummy!”, but the other kids just thought it was okay. Guess Little Diner & I will have to stick together! I loved this recipe, but I can’t believe I forgot the sauce in the pictures…it adds an extra layer of flavor. Don’t forget it!
Lime & Coconut Chicken from Chaos in the Kitchen
2 lbs. boneless, skinless chicken breasts
3 T. oil
zest of 1 lime
1 tsp. ground cumin
1 1/2 tsp. ground coriander
2 T. soy sauce
1 1/2 tsp. kosher salt
2 T. sugar
2 tsp. curry powder
1/2 c. coconut milk
1 small fresh hot chili, such as Thai or Serrano, minced (optional)
1/4 c. fresh cilantro, chopped
Fresh limes, cut into wedges
- Trim fat from chicken breasts. Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.
- Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag and lightly pound out each breast into even thickness.
- Mix all remaining ingredients except fresh cilantro and limes.
- Add chicken and marinade to a large bowl or Ziploc bag and chill in the refrigerator for up to two hours.
- When ready to cook, pour the marinade into a small saucepan and bring to a rolling boil. Boil continuously for at least 2 minutes, stirring occasionally.
- In a heavy skillet or grill pan, heat a splash of oil over high heat. Cook the chicken in batches to prevent crowding the pan.
- Cook the chicken for a couple minutes on each side, until golden.
- Keep cooked chicken on a plate in a warm oven or under foil while cooking the remaining chicken.
- Sprinkle with fresh lime juice and cilantro. Serve with sauce.
Average Fork Rating: 3.8
Mrs. Diner: 4.5
Amazing Diner: 3.5
Sweet Diner: 3
Little Diner: 4