Calypso Lime Chicken
WOW! My mouth waters just thinking about this perfect blend of flavors; lime marinated chicken, creamy coconut lime and ginger sauce, topped with toasted coconut and fresh cilantro. Honestly, this dish is amazing. I often pan-fry the chicken instead of grilling it. Enjoy!
Ingredients
6 5oz. boneless chicken breast halves, (I use 10-12 chicken tenders)
Sticky rice
Chicken Marinade
3 tablespoons fresh lime juice
2 tablespoons olive oil
Coconut Sauce
1 cup unsweetened coconut milk
½ cup heavy cream
Juice of 1 lime (may want to add to taste if you don't want to mask the coconut with lime)
1 tablespoon grated lime zest
2 tablespoons peeled fresh ginger, finely grated
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper, divided
Garnish
⅓ cup coarsely chopped cilantro
⅓ cup shredded coconut, toasted in a dry skillet, or under the broiler, over low heat (about 5 minutes)
Method
1. Preheat broiler or prepare grill.
2. In a large bowl, whisk together 3 Tbsp of lime juice and the olive oil. Add the chicken pieces and toss them to coat. Let meat marinate in the refrigerator for at least 30 minutes.
3. In a medium saucepan, whisk together coconut milk, cream, lime juice and zest, ginger, salt and pepper. Heat until small bubbles form around the edge of the pan. Set aside.
4. Remove chicken from marinade; sprinkle with salt and pepper. Pan-sear or grill until cooked though. Transfer to platter. Cover to keep warm.
5. Over low heat, warm the sauce. Spoon over chicken, then sprinkle with cilantro and coconut. Serve over sticky rice.
Ingredients
6 5oz. boneless chicken breast halves, (I use 10-12 chicken tenders)
Sticky rice
Chicken Marinade
3 tablespoons fresh lime juice
2 tablespoons olive oil
Coconut Sauce
1 cup unsweetened coconut milk
½ cup heavy cream
Juice of 1 lime (may want to add to taste if you don't want to mask the coconut with lime)
1 tablespoon grated lime zest
2 tablespoons peeled fresh ginger, finely grated
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper, divided
Garnish
⅓ cup coarsely chopped cilantro
⅓ cup shredded coconut, toasted in a dry skillet, or under the broiler, over low heat (about 5 minutes)
Method
1. Preheat broiler or prepare grill.
2. In a large bowl, whisk together 3 Tbsp of lime juice and the olive oil. Add the chicken pieces and toss them to coat. Let meat marinate in the refrigerator for at least 30 minutes.
3. In a medium saucepan, whisk together coconut milk, cream, lime juice and zest, ginger, salt and pepper. Heat until small bubbles form around the edge of the pan. Set aside.
4. Remove chicken from marinade; sprinkle with salt and pepper. Pan-sear or grill until cooked though. Transfer to platter. Cover to keep warm.
5. Over low heat, warm the sauce. Spoon over chicken, then sprinkle with cilantro and coconut. Serve over sticky rice.
