Thai Coconut Lime Chicken

Oh my goodness, this is a great, quick chicken recipe for warmer nights when you can start up the grill and have  a great tasting dinner in about 30 minutes. The flavors of the coconut, lime, ginger and cilantro are such a great combination. If you are like me and like extra sauce for the chicken and to spoon over the rice, make a second batch of the marinade. I warm it in a saucepan and pour it over chicken and a side of rice. So, so good. 

I usually let the chicken marinate for a few hours, but I think that even half an hour/45 minutes would work. 

THAI COCONUT LIME CHICKEN 

INGREDIENTS 

4 to 6 boneless , skinless chicken breasts

marinade:

 3T canola oil

1 tsp cumin 

3T sugar

1 tsp kosher salt

2 tsp ground ginger

Zest of 1 lime

Juice of 1 lime

2 T soy sauce

1 c canned coconut milk

garnish:

Fresh cilantro

Lime wedges

DIRECTIONS 

1. If your chicken breasts are thick, cut them in half for quicker cooking time. 

2. In a large mixing bowl, mix together all marinade ingredients.

3. Place the chicken in a glass dish or a large ziploc bag and let it marinate in the fridge for a few hours.

4. Remove the chicken from the marinade, discarding the marinade.

5. Grill the chicken until cooked through, and no longer pink.

6. Serve with chopped cilantro and lime wedges.