Description
A delightful dish that combines the vibrant tang of lime with the creamy richness of coconut, perfect for cozy fall dining.
Ingredients
- 1.5 pounds chicken breast or thighs
- 1 can (13.5 ounces) coconut milk
- Juice of 2 limes
- Zest of 1 lime
- 3 cloves garlic, minced
- 2 tablespoons soy sauce or a halal alternative
- 1 tablespoon honey or agave syrup
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Marinate the chicken: In a large bowl, mix together the coconut milk, lime juice, lime zest, minced garlic, soy sauce, honey, salt, and pepper. Add the chicken and coat it evenly. Cover and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours for deeper flavor.
- Cook the chicken: Heat a large skillet over medium heat. Remove the chicken from the marinade, letting the excess drip off. Place the chicken in the skillet and cook for about 5-7 minutes on each side until golden brown and cooked through.
- Prepare the sauce: While the chicken is cooking, pour the remaining marinade into a small saucepan. Bring it to a simmer and cook for about 5 minutes until slightly thickened.
- Serve: Once the chicken is cooked, drizzle the sauce over the top and garnish with fresh cilantro.
Notes
Don’t skip the marinade to maximize flavor. Watch the heat to avoid burning, and use a meat thermometer to ensure doneness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Tropical