(originally made 6/2013)
Been in an extended cooking slump... Trying to get a handle on Tim's
summer schedule and the weather has been up and down temp wise.
Yesterday was a perfect day to grill, and chicken was next up in the
protein rotation. This was a Pinterest find, from the Hungry Harps blog.
I halved the amount of crushed red pepper flakes, next time I'd use
the whole amount. I keep my ginger frozen, and grated it on the
microplane into the food processor. My chicken was partially frozen,
so I added it and all the marinade ingredients to the bag and let it sit
in there for almost double the time. Due to some chaos during the
cooking time, I forgot to add the last reserved coconut. The finished
item was very good, that little sprinkle would have made it great.
Definitely will remember next time. Next time, strain remaining
marinade, bring to a boil and serve it over rice or as a dipping sauce
for chicken. This time around I served it with steam in bag green
beans and Uncle Ben's 90 second Rice.
Jake's come a long way, but grilled chicken can still be touch and go
with him. He devoured the half a chicken breast I put on his plate
and asked for more. :)
Thank you to Jess@ Hungry Harps for the
recipe, be sure to go by and check out her blog :)
* Exported from MasterCook *
Ginger Lime Grilled Chicken with Coconut
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shredded coconut -- sweetened
1/2 oz fresh ginger -- chopped
zest of 1 lime
1 tablespoon fresh lime juice
1/2 tablespoon chopped garlic (used jarred minced)
1/2 teaspoon red chili flakes
1/2 cup soy sauce (used lite)
1/2 cup olive oil
3lbs boneless skinless chicken breasts
Pulse coconut in food processor. Remove 1/2 cup for sprinkling later.
ginger, lime zest, lime juice, garlic, chili flakes, soy sauce and
olive oil then pulse until combined. Pour into gallon size ziploc
bag, add chicken. Marinate for 4 hrs ( I did closer to 7, my chicken
was partially frozen).
Heat grill to high heat, then turn
down to med-high. Grill chicken about 7 mins per side, sprinkling
chicken with reserved coconut with about a minute to go.
*Would make a great freezer meal- freeze chicken in marinade.
*Next time, strain remaining marinade, bring to a boil and serve it over rice or as a dipping sauce for chicken.