I found a nearly-expired can of coconut milk in my pantry, so this simple marinade seemed like the perfect solution. Coconut milk and curry powder make up the marinade for these tasty grilled chicken breasts.
Yield: 4 Servings
Ingredients:
- 1 can (about 14 ounces) coconut milk, light
- 3 tablespoons curry powder
- 3 tablespoons lime juice
- 2 tablespoons honey
- 2 green onions, chopped
- handful cilantro leaves
- 4 boneless chicken breast halves
Preparation:
Combine the coconut milk, curry powder, lime juice, honey, green onions, and cilantro.
Rinse chicken and pat dry. Place in a large plastic or glass container or sealable food storage bag and pour the marinade over the chicken. Seal or cover and refrigerate for 2 to 4 hours.
Oil the grill and sear chicken over direct heat on both sides. Put over indirect low heat, close the lid, and grill until the chicken is cooked through, about 165° on an instant read thermometer stuck in the thickest part of a chicken breast.
Serves 4.
