Grilled chicken with coconut milk marinade
Recipe by Coco Treasure Organics
1 stalk lemongrass, cleaned and sliced into rounds
1 13.5-ounce can coconut milk
1 tablespoon freshly grated ginger
Zest and juice of 1 lime, 1 additional lime cut in wedges for serving
½ teaspoon sea salt
3 lbs. boneless-skinless chicken breast
1 tablespoon Coco Treasure Organic Coconut Oil
1/8 teaspoon chili pepper flakes
1 clove garlic, minced
1. Place lemongrass, coconut milk, ginger, lime zest, lime juice and salt in a 3-qt. glass baking dish or large glass bowl. Stir to mix. Add the chicken, tossing to coat each piece. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
2. Heat the grill to approximately 350 degrees. Drain the chicken and discard the marinade. Pat breasts with a paper towel to dry.
3. Place chicken on grill and cooked about 10 minutes on each side or until the internal temperature reaches 170 degrees.
4. While the chicken is cooking, put the coconut oil, garlic and pepper flakes in a sauce pan and place off-fire to melt. The garlic and pepper flakes will infuse the warm oil with flavor but should not get hot enough to fry.
5. Transfer the cooked chicken to a serving platter. Baste with the flavored coconut oil and a squeeze of fresh lime before serving.
main courses, chicken recipes, coconut milk, grilled chicken October 30, 2017 05:22
Author https://cocotreasure.com/recipes/gril...
No one has liked this recipe.
No comments yet.