I was hesitant to try this recipe at first. My husband is not a lover of sweet and savory dishes, so I wasn't sure how he would react to the coconut milk, and neither of us are major curry fans.
My only regret now however, is that I didn't try it earlier in the year. As winter approaches it means less time cooking out on the grill, and this simple chicken dinner is amazingly delicious! So much in fact that I will now have to try it in a frying pan throughout the colder months. It was moist and flavorful and came together quickly.
I came up with a great quinoa side using the same flavors as the chicken to soak up the extra sauce. It was a perfect pair.
Coconut Lime Chicken
Recipe from Pinned by dani
1 1/2 - 2 lbs. boneless, skinless chicken
3 Tbsp. olive oil
zest of 1 lime
1 tsp. cumin
1 1/2 tsp. coriander
2 Tbsp. soy sauce
1 1/2 tsp. salt
2 Tbsp. sugar
2 tsp. curry powder
1/2 c. coconut milk
1 jalapeno, diced
1/4 c. chopped fresh cilantro
fresh lime wedges, optional
Mix all ingredients except chicken and cilantro in a quart ziplock bag.
Add chicken and marinate in fridge for up to 2 hours.
Cook chicken on grill, reserving marinade.
Pour remaining marinade into a small saucepan and bring to a rolling boil.
Boil continuously for at least 2 minutes, stirring occasionally.
Drizzle chicken with reserved marinade and sprinkle chopped cilantro over everything.
Garnish with fresh lime wedges if desired.
Serve over coconut lime quinoa.
Coconut Lime Quinoa
Menu Managed Original
1 1/2 c. quinoa
1 1/4 c. coconut milk (remaining from can used to make marinade)
1/4 c. chicken broth or water
1 can diced green chilies
1 clove garlic, minced
2 Tbsp. lime juice
1/4 c. onion, minced
1/2 c. chopped cilantro
Soak quinoa for 30 minutes in cool water and rinse thoroughly to remove bitter coating.
In a small saucepan, combine all ingredients except quinoa and cilantro and mix thoroughly over high heat.
Add quinoa and bring to a boil.
Cover and reduce heat to a simmer for 20 minutes.
Fluff with fork.
Stir in chopped cilantro.