Ah yes, you put the lime in the coconut. Go ahead. Start singing away! I won’t stop you!
When I came across this recipe title, I was sold. Limes and coconuts are so refreshing… especially at the beach…. in the Caribbean… with crystal blue water and spectacular white sand… and a glorious breeze. Ahhhhh…. pina colada anyone? How about a margarita? Now we’re talking!
This chicken is phenomenal. The coconut milk and lime juice are perfect compliments to the curry, cumin, and coriander. Although the title whisks me away to the tropics, the spices remind me of Indian fare, which I love! Depending on your preference you can take it easy or go nuts with the cayenne pepper. In this house, we like to walk on the wild side. The chicken can marinate for as little as 15 minutes or as long as 2 hours. Whatever fits your schedule.
Okay… back to singing… put the lime in the coconut...
Lime and Coconut Chicken
Source: Mildly Adapted from Chaos in the Kitchen/Fine Cooking, Winter 2006
2 lbs boneless, skinless chicken breasts
3 tbsp oil
zest of 1 lime
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
2 tsp curry powder
1/2 cup coconut milk
1 small fresh hot chili, such as Thai or Serrano, minced (optional)
1/4 cup chopped fresh cilantro
Fresh limes, cut into wedges
*I added shredded coconut as a garnish
Starting on thick side of the breasts slice the chicken breasts almost in half, then open.
Place each open breast between two pieces of plastic wrap, wax paper or inside a large, open, Ziploc bag. Using a small heavy pan, bottle or smooth meat mallet lightly pound out each breast into even thickness.
Mix all remaining ingredients except fresh cilantro and limes. Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.
Remove each breast from the marinade. Pour the marinade into a small saucepan and bring to a rolling boil. Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
In a heavy skillet or grill pan, heat 1 Tbs. oil over high heat and cook the chicken in batches to prevent over crowding the pan. Place the breasts in the hot pan and cook without turning for a couple minutes. Flip the breasts over and cook until the other side is golden.
Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken. Sprinkle with fresh lime juice, shredded coconut and cilantro. Serve with sauce on the side.