6 boneless, skinless, chicken breast halves (10 oz. each)
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3 TBS. plus 1/4 cup freshly squeezed lime juice
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2 TBS. olive oil
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1 cup unsweetened coconut milk
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1/2 cup heavy cream
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1-1/2 TBS freshly grated lime peel
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3 TBS. minced peeled fresh ginger
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1-1/2 tsp. salt
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1/2 tsp. freshly ground black pepper
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1/3 cup cilantro leaves, coarsely chopped
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3 TBS. toasted shredded coconut (optional)
Instructions
Preheat the broiler or prepare the grill.
In a large bowl, coat the chicken with 3 TBS. lime juice and the oil. Let Marinate in the refrigerator for 30 minutes.
In a medium saucepan, whisk together 1/4 cup lime juice, coconut milk, cream, lime peel, ginger, salt, and pepper. Heat until small bubbles form around the edge of the pan and set aside.
Remove the chicken pieces from the marinade, and broil or grill them until cooked through, 6 to 8 minutes depending on size. Reheat the sauce, but be careful not to let it boil. Transfer the chicken to individual plates or a serving platter, and spoon the sauce over. Sprinkle with the cilantro and toasted coconut, if desired, and serve immediately.
Originally Submitted
1/3/2008
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