Coconut-Lime Chicken

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This is one of those easy weeknight meals that tastes better than it should, given the short amount of time you've put into it :)  And who doesn't like lime and coconut?

{you're totally singing that song now, right?}

The chicken should only marinade up to 2 hours but doesn't have to sit that long. The sauce is so flavorful that even if you only get 20 minutes of marinating time in, it'll still be delicious. We had this over jasmine rice with the lots of sauce poured on top. To ensure you have plenty of sauce, I doubled the sauce recipe (that amount is included below). Can you ever have too much sauce to drizzle over rice? I didn't think so.

This will soon be a favorite weeknight meal in your house.

Psst - this would also be perfect thrown on the grill!

Coconut-Lime Chicken
2 lbs boneless, skinless chicken breasts
6 tbsp oil
zest of 1 large lime
2 tsp ground cumin
3 tsp ground coriander
4 tbsp soy sauce
3 tsp kosher salt
4 tbsp sugar
4 tsp curry powder
1 cup coconut milk
pinch cayenne
1 Serrano chile, minced (optional)
1/4 cup chopped cilantro
Fresh limes, cut into wedges

Trim fat from chicken breasts. Starting on the thick side of the breast, slice until almost cut in half, then open like a book. Cut down the middle (where the "spine" would be) to create two thin pieces. Place each piece between two pieces of plastic wrap and light pound until it's the same thickness all over. Repeat with remaining chicken breasts. When finished, place all the chicken in a gallon sized ziplock bag.

Mix together the oil, lime zest, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, cayenne, and chile. Add it to the chicken and chill in refrigerator for up to 2 hours.

In a large skillet, heat to medium-high and add a splash of oil. Using tongs, pull chicken from the bag and add to the hot pan - without crowding - to cook. Allow to cook for 2-3 minutes before flipping to the other side. Cook until golden brown on both sides and cooked through. Because the pieces are so thin, this should only take a few minutes per side. As you cook the chicken in batches, place the finished pieces on an oven safe plate in the oven on warm or tent with foil.

As you're cooking the chicken, pour the marinade from the bag into a small saucepan and bring to a rolling boil. Boil for at least 2 minutes, stirring occasionally.

When serving, drizzle with sauce, fresh lime juice, and a sprinkle of chopped cilantro.

Source: Chaos in the Kitchen