Thai Coconut Chicken
Serves 6
Ingredients:
• 1 1/2 lb Chicken breast
• 1/2 cup Canned coconut milk
• 3 tablespoons Avocado oil
• 1 teaspoon Ground cumin
• 1/2 teaspoon Turmeric
• 1/8 teaspoon Ground cinnamon • 1 1/2 tbs Minced ginger
• 1 1/2 tbs Minced garlic
• 1 teaspoon Salt
• 1/4 cup Cilantro
• 1 lime
Directions:
1. Chop the cilantro. Mince garlic and
ginger. In a medium mixing bowl, whisk together coconut milk, lime juice and zest, oil, and seasonings.
2. Place chicken in a large bowl or resealable bag. Measure out 1/3 cup of the marinade mixture and reserve separately in the refrigerator for later use.
3. Pour remaining marinade over chicken in bag or bowl. Seal bag or cover bowl. Transfer to fridge and let marinade for up to one hour.
4. Preheat your grill over medium-high heat, to about 400 degrees). Place chicken on grill and cook 5 - 6 minutes, then baste chicken with reserved 1/3 cup marinade mixture. Flip
and cook on opposite side for another 5 - 6 minutes, or until chicken is 165 degrees in center of thickest portion. Serve warm with rice (or cauliflower rice), red bell pepper, and additional cilantro and lime wedges, if desired.
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