Coconut Lime Chicken

Ever since the snow melted and the sun came out and it’s been actually warm, I’ve had a MAJOR case of SPRING FEVER.

I feel so antsy!  I don’t want to work.  I don’t want to clean my apartment (although I would love if someone would do it for me).  All I want to do is sit on my deck and drink margaritas.

Oh, and it’s making the last week before my vacation unbearable!  I just want to go now!!

I’m a little concerned that the spring weather won’t stay.  Last year I remember coming back from Mexico about the middle of April, and I’m pretty sure it was cloudy and cold for like two months straight after that.  I don’t think there really was much of a spring at all.  And no sun = me in a funk.  So here’s hoping Mother Nature cooperates this year.

For now, I’ll enjoy the sun while it’s here and I will open my windows to let the fresh air in!

And why not have some Coconut Lime Chicken.  Tastes like summer!

I’ve already told you about how much I love the smell of coconut lime in candle or soap form.  Now I can tell you that it TASTES delicious in chicken form.

This is one of the best chicken recipes  I have ever made and I will definitely be making it again.  It would probably be great on the BBQ too.

Coconut Lime Chicken Breasts

(slightly adapted from Rachael Ray)

 

3 cloves garlic, grated

A piece of fresh ginger about the size of your finger, peeled and grated

1 cup green onions, chopped

1 cup cilantro

1/4 tsp cayenne

1/3 cup honey

1 cup coconut milk

1/3 cup fresh lime juice

Zest of 1 lime

4-6 chicken breasts

 

Make marinade:  Combine all ingredients except chicken in food processor and puree.  By already having the ginger and garlic grated, you avoid getting big chunks and helps it combine easier.

 

Cut two slits in each chicken breast so that the marinade can really get in there.  I used 4 chicken breasts, but there was lots of marinade, so I’m sure you could do 6 if you wanted to.  Put the chicken and the marinade in a large Ziploc bag and give it a massage.  Marinate at least 1 hour in the fridge.

 

Preheat oven to 450º.  Prepare a baking sheet by lining with foil and setting a wire rack on top.  Place chicken on the rack and bake until done, flipping chicken breasts halfway through.  I cooked mine for about 40 minutes total.

 

Tip:  If you have extra coconut milk left over, freeze it in a baggie or plastic storage container.  Make sure you label it so you remember what it is.

 

I LOVE this chicken!  It’s so moist and flavorful.  I served it with Pico de gallo rice pilaf.  Kind of a mash up and Thai and Mexican.  Somehow I didn’t notice the ginger in the recipe when I was menu planning for the week.  But it worked.  This would also be good served with basmati or jasmine rice.