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
pinch cayenne
1 small fresh hot chili, such as Thai or Serrano, minced (optional)
1/4 cup chopped fresh cilantro - optional
Fresh limes, cut into wedges - optional
Mix all remaining ingredients except chicken, fresh cilantro and limes.
Place chicken in a large bowl or ziploc bag. Cover with marinade - setting some aside for later.
Chill in the refrigerator for up to two hours.
Once you are ready to cook the chicken, remove each breast from the marinade.
Pace chicken breasts on BBQ grill. Cook chicken till no longer pink
Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.
*we liked pouring some of the sauce over our rice as well
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