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Yields6 Servings
 6 Boneless Skinless Chicken Breasts
 3 tbsp Canola Oil
 1 Lime Zest, zest from a large lime
 1 tsp Ground Cumin
 2 tbsp Soy Sauce
 1 tsp Kosher Salt
 3 tbsp Sugar
 2 tsp Curry Powder
 ¾ cup Coconut Milk
 1 Lime Juice, juice from zested lime
 ¼ cup Fresh Cilantro, chopped
 6 Lime Wedges
1

Place chicken breast in zip lock bag and flatten uniformly with meat pounder/rolling pin or wine bottle.

2

Add all marinade ingredients together in a bowl.This may taste salty now but will balance out when served over bland rice.

3

Pour marinade over chicken and marinade for at least 30 minutes preferably up to 2 hrs (the longer the better).

4

After marinating, grill the chicken over moderately high heat in a pan with a bit of cooking spray or a little canola oil in it. Be sure the pan is hot before adding meat, you want to sear the chicken. Allow the chicken to cook without moving for several minutes on each side until just cooked.

5

While the meat is cooking add the remaining marinade to a small saucepan and bring to a full boil for 2-3 minutes. This should kill all bacteria. If you are not comfortable with reusing the marinade, you can double the recipe and toss the used marinade

6

Serve the chicken over bland rice drizzled with the marinade sprinkled with chopped cilantro and lime wedges.

Ingredients

 6 Boneless Skinless Chicken Breasts
 3 tbsp Canola Oil
 1 Lime Zest, zest from a large lime
 1 tsp Ground Cumin
 2 tbsp Soy Sauce
 1 tsp Kosher Salt
 3 tbsp Sugar
 2 tsp Curry Powder
 ¾ cup Coconut Milk
 1 Lime Juice, juice from zested lime
 ¼ cup Fresh Cilantro, chopped
 6 Lime Wedges

Directions

1

Place chicken breast in zip lock bag and flatten uniformly with meat pounder/rolling pin or wine bottle.

2

Add all marinade ingredients together in a bowl.This may taste salty now but will balance out when served over bland rice.

3

Pour marinade over chicken and marinade for at least 30 minutes preferably up to 2 hrs (the longer the better).

4

After marinating, grill the chicken over moderately high heat in a pan with a bit of cooking spray or a little canola oil in it. Be sure the pan is hot before adding meat, you want to sear the chicken. Allow the chicken to cook without moving for several minutes on each side until just cooked.

5

While the meat is cooking add the remaining marinade to a small saucepan and bring to a full boil for 2-3 minutes. This should kill all bacteria. If you are not comfortable with reusing the marinade, you can double the recipe and toss the used marinade

6

Serve the chicken over bland rice drizzled with the marinade sprinkled with chopped cilantro and lime wedges.

Coconut Lime Chicken

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