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Coconut Cilantro Chicken Recipe

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This recipe for Coconut Cilantro Chicken, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Stacey Engebretsen


6-8 boneless, skinless chicken breast halves
1-1/2 cups chopped fresh cilantro (leaves & tender stems)
3/4 cup canned coconut milk (found in Asian aisle of grocery store)
12 fresh basil leaves
1 large or 2 small jalapenos, stem, seeds, & membrane removed
3 garlic cloves
2 slices fresh ginger (approx. 1/8" thick)
1-1/2 tablespoons kosher salt
1-1/2 teaspoons freshly ground black pepper
3/4 teaspoons ground coriander
2 teaspoons packed brown sugar
2 limes, cut into wedges

MARINATE: Add marinade ingredients to blender or food processor; puree until smooth. (Note: if making stir fry with leftover chicken as explained below, reserve 1/4 cup of marinade to use for stir-fry sauce.) Arrange chicken breasts in single layer in a dish. Pour marinade over chicken. Use tongs to flip chicken a few times until completely coated with marinade. Cover and refrigerate for at least 2 hours and up to 24 hours (the longer the better).

GRILL: Coat hot grill grate with oil, using tongs and a paper towel dipped in oil. Place chicken on medium-hot grill, discarding the marinade. Turn when chicken has grill marks and releases easily from grill (approx. 5-6 min). Cook until internal temperature is 160 degrees at thickest part using an instant-read thermometer, approx. 7-8 min. (Exact cooking times will vary depending on chicken thickness and grill temp.) Remove to a dish or platter and loosely cover with foil for 5-10 minutes before serving. Sprinkle with additional chopped basil or cilantro, if desired. Serve with lime wedges.

Personal Notes:
Personal Notes:
The marinade for this chicken has coconut milk and herbs that both brine and flavor the chicken breasts. The result is moist, tender, and loaded with flavor.




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