Hardworking Coconut Chicken
Hardworking Coconut Chicken
After a hard day's work, enjoy this flavorful chicken seasoned and bathed in a coconut, lime, jalapeño and ginger marinade. This recipe by Leah Eskin appeared in the Chicago Tribune.
Prep Time
20
minutes
Cook Time
30
minutes
Servings
4
Total time: 50 minutes
Ingredients
- 2 bone-in, skin-on chicken breasts (4 pounds total), each cut into 4 pieces
- 1 can (14 ounces) coconut milk
- 5 tablespoon fresh lime juice
- 2 jalapeno peppers, halved, seeds removed
- 1 clove garlic
- 1 chunk (3 inches long) fresh ginger, peeled, sliced into coins
- 2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup (lightly packed) fresh cilantro leaves and tender stems
- 2 tablespoon fresh lime juice
- 2 tablespoon dark brown sugar
- 2 tablespoon soy sauce
Directions
- Settle chicken in a glass pan or zip-close bag.
- In the blender, swirl smooth all marinade ingredients; pour over chicken, turning pieces to coat.
- Refrigerate 2 to 24 hours, turning chicken once.
- 1 hour before grilling, pull chicken out of marinade. Discard marinade.
- Let chicken rest at room temperature.
- Prepare a medium-hot grill; oil grates.
- Grill chicken over indirect heat until it reaches an internal temperature of 165 degrees, 12-15 minutes per side.
- Blend all glaze ingredients smooth.
- Brush chicken all over with glaze.
- Grill again over direct heat, turning and brushing a couple more times, 1-2 minutes.
- Enjoy warm.