grilled coconut chicken
(4 ratings)
So this is a twist I took from a deep-fried coconut breaded recipe. I wanted a healthier style of chicken and this is what I came up with. It is so moist and delish!!
Blue Ribbon Recipe
This is a fantastic way to up the flavor in chicken breasts. The coconut milk marinade makes the chicken moist and flavorful. Once grilled, the chicken is so tender you can cut it with a fork. You taste hints of the nutmeg and cardamom from the marinade. We love the crunch from the toasted coconut in each bite. It's sweet, salty, and savory. Yum!
— The Test Kitchen
@kitchencrew
(4 ratings)
yield
2 -4
prep time
10 Min
cook time
25 Min
method
Grill
Ingredients For grilled coconut chicken
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2 lgchicken breasts, boneless and skinless
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2 pinchsalt
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2 pinchground nutmeg
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2 pinchground cardamom
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1 cancoconut milk, unsweetened (13.5 oz)
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1/4 cshredded, sweetened coconut, toasted
How To Make grilled coconut chicken
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1Pound the chicken breast flat to about 3/4".
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2On both sides, sprinkle a few pinches of salt, nutmeg, and cardamom to each piece of chicken.
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3Place chicken flat in a Ziploc bag. Add coconut milk and let marinate 4-5 hours.
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4Preheat grill on high. Place shredded coconut on cookie sheet. Put under the broiler.
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5Broil for a few minutes, stirring often, until toasted.
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6Place chicken on grill. Cook about 5-9 minutes on each side depending on your grill.
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7Remove from grill, plate, cut in half, and top each piece of chicken with a bit of the toasted coconut.
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