Lime Coconut Chicken

I have been in a food slump...well, maybe not quite a slump, but we have had so much going on in the past 6 weeks of our lives I have barely entered my kitchen let alone tried to whip up a new recipe. We found out that we are expecting another BOY into our family! My twin boys will be 19 months when our next little dude comes along, so our lives are about to change significantly! I wouldn’t have it any other way. We love crazy!

Next. my AMAZING husband just graduated from dental school!  I couldn’t be more proud of his accomplishments. It has been a long 4 years and a ton of hard work, but it will pay off before we know it.

The day after graduation we took off for our new adventure in a new city...45 minutes away! My husband is doing a post-graduate oral surgery fellowship that we are both so excited about.

A few days after moving we headed on a big vacation to Lake Tahoe and Puerto Rico! WHEW...long explanation to my absent recipies...but the important thing is that we had a lot of fun in the past month and a half, and that...

I’M BACK!!!!!

I asked my best friend for a few delicious recipes she has found in the past few weeks, and she gave me quite a few to try. She claimed this was her all-time favorite, and I KNOW WHY! These bold flavors pop out in every single bite. Both my husband and I were loving every single bite. It is amazing how different flavors can all come together and create such a perfect blend on your palate. AND, And...it is so easy! One quick marinade and cook the chicken and you are ready. I love meals that I can think of that day, and I have all the ingredients on hand.

Lime and Coconut Chicken

Printable Version

2 boneless, skinless chicken breasts

3 tbsp oil, for cooking

Marinade

zest of 2 limes

2 tsp ground cumin

3 tsp ground coriander

4 Tbs soy sauce

3 tsp kosher salt

4 Tbs sugar

4 tsp curry powder

1 cup coconut milk

pinch cayenne (optional)

Garnish

1/4 cup chopped fresh cilantro

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 and lightly pound out each breast into even thickness.

Mix all remaining ingredients, except the garnish, in a large bowl.

Add chicken to the marinade and chill in the refrigerator for up to two hours. (Really 2 hours is all you need, I did 1.5 hours and it was plenty!)

Remove each breast from the marinade, making sure to get off as much excess marinade as possible. When sauteing, extra marinade will burn a little. (It’s not a huge deal, just the less marinade in the pan the better!)

Pour the remaining marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring constantly so it doesn’t burn.

In a heavy skillet or grill pan, heat olive oil over medium high heat and cook the chicken for about 4 minutes on each side, or until slightly golden.

Remove from the skillet, sprinkle with fresh lime juice and cilantro. Serve over rice or quinoa topped with the extra sauce.

Recipe from Chaos in the Kitchen

Serves 4.