Ingredients:
- 3 boneless, skinless chicken breasts-cut in half
- 2 Tbsp olive oil
- zest of 1 lime
- 1 tsp cumin
- 2 Tbsp soy sauce (or liquid aminos)
- 1 tsp sea salt
- 2 Tbsp sugar
- 2 tsp curry powder
- 3/4 cup canned coconut milk
- juice of 1 lime
- 1 serrano pepper, finely minced (remove seeds)
- 1/4 cup chopped cilantro
Whisk all ingredients except chicken and cilantro together in a large bowl. Place chicken in a large ziploc bag and add the marinade making sure chicken is covered. Allow to sit a few hours in the fridge or overnight.
To bake: Preheat oven to 350* . Place chicken and marinade in a glass dish and cover in foil. Bake 25 minutes or until chicken is cooked through. Serve with sauce spooned over top, sprinkle with cilantro and fresh lime juice.
Grilling: I think this recipe would be great on the grill. Simply grill the chicken and boil the remaining marinade on the stovetop to make it safe for eating. (or prepare extra marinade for this purpose)
Original Recipe from Menu Musings
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