Island Lime and Coconut Chicken

I LOVED this chicken.  The marinade for this was absolutely delicious.  The combination of spices made me feel like I was on a tropical island!  The coconut milk keeps the chicken moist and tender.  Don’t be afraid of the heat, it was just the right amount for a very subtle kick.  My eight-year-old cousin liked it, it’s definitely not a spicy dish, just very flavorful!  I can’t wait to make this again.

Island Lime and Coconut Chicken

Serves 6

Adapted from Pinned by Dani

  • 2 lbs boneless, skinless chicken breasts
  • 3 Tbsp olive oil
  • 1 lime zested
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 2 Tbsp soy sauce
  • 1 tsp kosher salt
  • 1 Tbsp sugar
  • 2 1/2 tsp curry powder
  • 1/2 cup coconut milk
  • pinch of cayenne
  • 1 jalapeno, seeds removed and minced

Cut chicken breasts in half.  In a large ziploc bag combine all the ingredients and mix well.  Allow chicken to marinate in the refrigerator for several hours, at least two.  Heat a grill pan (or grill) over medium high heat.  Cook chicken on each side until cooked through.  Pour the left over marinade into a small saucepan and bring to a boil for 2 minutes, or until thickened.  Once chicken is done, pour cooked marinade over top and serve.

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