This is my last recipe from the patio dinner. It was such a success that I want to plan another one before summer is over. It is just so much work. Maybe next month.... This chicken was awesome. Made the marinade the night before and had the chicken in it over night and then just grilled it. SO good and easy. I will make it again for sure.
Ingredients
Ingredients
- 4 to 6 chicken breasts
- 1 can light coconut milk
- 2 Tbsp curry powder
- 3 Tbsp lime juice
- 2 Tbsp honey
- 1/2 bunch cilantro
- 1 tsp. kosher salt
- pepper, to taste
Marinade:
Instructions
- Trim the excess fat off the chicken breasts then filet into two thin halves. Place chicken breast filets into a large ziploc bag.
- Add all marinade ingredients into a blender and blend until smooth, then pour over the chicken and seal the bag. Keep bag in the fridge at least 2 hours before serving so the chicken has a chance to soak in the flavors. Before grilling, let the bag sit at room temperature for 20 minutes before grilling.
- Place chicken filets on grill and discard excess marinade. Grill chicken over medium high heat until each side has nice grill marks and chicken is thoroughly cooked.
3 comments:
All your recipes you have posted are making me drool! :) I will have to try the sweet potatoes and chicken for dinner when Billy gets home from his fire assignment!
This is paleo friendly! Looks yummy, I will have to try it soon.
I made these this week. They had a delicious flavor, but I made the mistake of serving them on rice - which made it seem like there should be a lot of sauce, and there's not. It's just marinated chicken. So a word to the wise - don't serve it over rice.
Post a Comment