Friday, August 30, 2013

Coconut Lime Chicken Marinade and Coconut Jasmine Rice - From Mel's Kitchen Cafe
Grilled Lime Coconut Chicken with Coconut Rice

Chicken and Marinade/Sauce:
3 tablespoons oil
Zest and juice of 1 lime
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons salt
2 tablespoons sugar
2 teaspoons curry powder
1/2 cup canned coconut milk, light or regular
pinch cayenne pepper
2 pounds boneless, skinless chicken breasts (see note above)
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges

Coconut Rice:
1 cup jasmine rice
1 cup canned coconut milk, light or regular
1 cup water
1/2 teaspoon salt

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin,
coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the
chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate
for at least 2 hours and up to 8 hours.

2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium
saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly
evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and
serving. (making large amounts of this does NOT work well as we found out - it can easily scorch and burn - make it in small batches).

3. Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken
for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken
is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.

4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining
sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and
additional sauce.

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