Coconut Lime Chicken

I prepared this today hoping to see how easy it was so I can teach it to my 10 year old. We are working on recipes she can make for the days I don't want to make dinner or have to run everyone around to practices while she gets to be home. 

This recipe ended up being very simple. There is a lot of dead time with lots of time for her to do any of the prepping and not having to do anything else while the meat is cooking. The chicken is very easy for her to cook on the stovetop. It is delicious.

I've also posted the dry ingredients barcodes so you can easily add them to your Swift Shopper App shopping list. Enjoy!

Download Ingredients to the Swift Shopper App here:
  • 6 skinless, boneless chicken breasts
  • 3 Tbsp canola oil 
  • Zest of 1 large lime (plus 2 extra limes for serving)
  • 1 tsp cumin
  • 2 Tbsp soy sauce
  • 1 - 1 1/2 tsp kosher salt
  • 3 Tbsp sugar
  • 2 tsp curry powder
  • 3/4 cup canned coconut milk - do not confuse cream of coconut with coconut milk - this is found in the Thai/Chinese food aisle
  • juice of 1 lime 
  • optional - 1 serrano pepper, finely minced or cut into thin slivers
  • 1/4 cup chopped fresh cilantro

1. Put chicken in gallon sized ziplock bag, 2 at a time. Push the air out and seal shut. Pound the chicken flat. Do all 6. As you flatten them move them to a second ziplock bag for marinating.

2. Mix the canola oil, zest of lime, cumin, soy sauce, kosher salt, sugar, curry powder, and coconut milk (not cream of coconut) and pour over chicken. Marinate for 30 minutes to 2 hours. (Do not throw out the marinade after you take the chicken out.)

3. Prepare an outdoor grill or cast iron grill on the oven. Cook chicken for a few minutes per side. It is thin and will cook quickly. Once you set it down do not move it so you can get those beautiful grill marks. Just chill out or get ready to do the next step.

4. Slice up some limes for squirting onto the chicken when finished and cut up some cilantro to put on top of the dish.
5. Serve over a bed of rice and a nice salad.

The marinade can be reheated at boiling for 3 minutes and used as a sauce for the chicken and rice. It is delicious. If you prefer not to reuse the marinade, make a double portion. You will not be sorry. 

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