Description
Coconut Milk Chicken Breasts is a flavorful dish that combines tender chicken with a rich coconut milk marinade, perfect for grilling or pan-searing.
Ingredients
- 2 large chicken breasts (about 1.5 pounds)
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- In a large bowl, combine coconut milk, olive oil, minced garlic, grated ginger, soy sauce, lime juice, cumin, paprika, salt, and pepper. Whisk until well blended.
- Add the chicken breasts to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Preheat your grill or a skillet over medium-high heat. If using a skillet, add a little olive oil to prevent sticking.
- Remove the chicken from the marinade, letting any excess drip off. Discard the marinade.
- Grill or cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is cooked through.
- Remove the chicken from the heat and let it rest for 5 minutes before slicing.
- Garnish with fresh cilantro and serve with your choice of sides, such as rice or steamed vegetables.
Notes
- For a spicier kick, add 1 teaspoon of red pepper flakes to the marinade.
- Try substituting chicken thighs for a juicier option, adjusting the cooking time as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Pan-searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg