Recipe From: Laura Watson
Oh my sweet yumminess! This evening's meal just became our family's new favorite & was devoured by all! I could wax poetic to ya about this mouthwatering deliciousness but instead, just take my word for it. Fit to be served at a fancy Thai restaurant. :) hahaha
I opted to heat up the marinade, using it as a sauce and poured it over the chicken and brown rice. Enjoy. And....You're most welcome. :0)
14-ounce can light or full-fat coconut milk
5-6 cloves garlic, finely minced
1 tablespoon brown sugar
1 1/2 teaspoons coarse, kosher salt
1 tablespoon finely grated fresh ginger
2 teaspoons ground turmeric
1 teaspoon cumin (an important spice that enhances the
flavor- Do Not leave out if you happen to not have it)
1/2 teaspoon ground coriander
1/4 cup chopped fresh cilantro
1-2 pounds chicken breasts or chicken tenders
Lime wedges, for serving (optional)
Instructions
In a medium bowl, whisk together the coconut milk, garlic,
brown sugar, salt, ginger, turmeric, cumin, coriander and cilantro.
Place the chicken in a gallon-size ziploc bag or big bowl.
Pour in the marinade. Seal the bag and press until the marinade coats the
chicken evenly. Refrigerate for 2 hours or up to 24 hours. ( I marinated 6 hrs--turned out great!)
Remove the chicken from the marinade.
In a skillet or on the grill, cook chicken until cooked
through (time will depend on thickness of chicken - about 5-6 minutes per side
for chicken breasts and 2-3 minutes per side for chicken tenders).
Let the chicken rest for a few minutes before serving.
I cooked the leftover marinade and used it as a sauce to
pour over chicken and rice -- L.W.
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