Coconut Lime Chicken
I needed A lime. All WallyWorld had was a bag of 20 of them. So I was trying to find some lime heavy recipes which had me perusing Sam the Cooking Guy’s site. Sam has a really nice approach towards cooking. I came across something like the following reciepe. I started with his recipe, then took it to a new level.
I think it turned out really good. I messed up the sauce (forgot it was “warming” till it was mud). The dish was still tasty but would have been much better with the coconut, curry, cumin rich sauce on the meat! Makes enough for 5 with some nice left overs. I also got to use my brandy new zester …oh I am just so proud!
6 – 8 chicken thighs with bone and skin
1 14 ounce can coconut milk
2 tablespoons soy sauce
2 teaspoons cumin
2 teaspoons curry powder
1 tablespoons shiracha sauce
1/2 cup of sharp cheddar
zest of one lime plus the juice
2 spring onions
Tortillas (I like the flour ones but some prefer corn)
- Wash and dry chicken thighs; trim to remove hang-er-on-er fat or skin, Place in a gallon Ziplock bag.
- Combine coconut milk, soy, cumin, curry, Sriracha sauce, lime zest and juice in a bowl and mix well
- Reserve and set aside about 1/3 of the sauce for serving,
- Add the rest of the mixture to the chicken in the Ziplock bag and mix well to cover all of the chicken. Marinate about an hour
- Remove chicken from the bag and grill chicken on indirect heat until cooked through (165 degrees)
- Remove meat from the bones (you can eat the crispy skins – one of the benefits of being the cook) Slice into chick into thin strips.
- Warm extra sauce in small pot and set aside
- On a warm tortilla, place lettuce leaf, cheddar, some cilantro and the beautifully grilled chicken
- Add a little of the warmed sauce, some spring onion/cilantro garnish and a squeeze of fresh lime
- Serve with rice and a cold salad (cole slaw)