Lime and Coconut Chicken

Lime and Coconut Chicken

Lime and Coconut Chicken
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This dish goes well with steamed green veggies and rice, or roasted sweet potatoes.
Servings
2
Servings
2
Lime and Coconut Chicken
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This dish goes well with steamed green veggies and rice, or roasted sweet potatoes.
Servings
2
Servings
2
Ingredients
Servings:
Units:
Instructions
  1. Take the chicken breasts and slice them, lengthways, almost in half. Open them up like a book.
  2. Put each of the chicken breasts in to a sealable food bag and then using a small, heavy pan, or a meat mallet, gently pound out the meat until it is all in even thickness.
  3. In a large bowl, mix all of the ingredients together – except the fresh coriander and limes.
  4. Add the chicken in to the marinade and pop it in to the fridge to marinade for approximately two hours.
  5. Once the chicken is ready to be cooked, remove it from the fridge. Remove each piece of chicken breast from the marinade.
  6. Put the marinade in to a pan, and pop it on to the heat to bring to a rolling boil. This should be boiled for 2 minutes, and you should stir it continuously to make sure it doesn’t burn on to the pan.
  7. In a large skillet or grill pan – melt some coconut oil over a high heat.
  8. Cook the chicken pieces in separate batches to avoid them being overcrowded in the pan.
  9. Cook the chicken in the pan, and allow it to cook for 2-3 minutes without turning it.
  10. After a couple of minutes, flip it over on to the other side, and cook until it is golden.
  11. Put the cooked pieces of chicken on to a plate, covered with foil in to a warm oven while cooking there remaining pieces of chicken.
  12. Sprinkle with fresh coriander and lime – and the sauce should be served on the side.
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