(originally made 6/2013)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.
Add 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.
Source:
"http://www.hungryharps.com/2013/05/ginger-lime-grilled-chicken-with-coconut.html"
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.
Add 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.
Source:
"http://www.hungryharps.com/2013/05/ginger-lime-grilled-chicken-with-coconut.html"
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