Coconut Cilantro Chicken


Kyle Deneke

Aug 22, 2011

This is one of the best chicken dishes I’ve ever had. It has so much flavor and the sauce is delicious!


14 oz coconut milk

1/4 cup tamari or coconut aminos

1/2 bunch fresh cilantro

2 tsp minced garlic

2 jalapeno peppers (remove seeds if you like less heat)

2 Tbsp grated fresh ginger

grated zest and juice of 2 limes

1 Tbsp honey or coconut palm sugar

4 boneless, skinless chicken breasts (cut in half or pounded out so they are half the normal thickness)

Combine tamari, cilantro, garlic, jalapenos, ginger, lime zest and juice, and honey in a food processor, magic bullet or blender until combined

Transfer to a shallow dish, add chicken and turn to coat. Cover and refrigerate for at least 2 hours or up to 24.

Remove chicken from marinade but do not discard marinade. Add coconut milk to marinade and mix until combined. Grill chicken over medium high heat for 8-10 minutes, turning once. Baste chicken with marinade while cooking until the last 5 minutes. Bring remaining marinade to a boil in a small sauce pan over high heat and cook for 4 minutes. Serve the sauce over the chicken.

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