GRILLED JERK-STYLE CHICKEN AND COCONUT RICE PILAF WITH PEAS
Steps:
- For the chicken: Preheat the oven to 400 degrees F.
- Add the garlic, habanero, onion, five-spice, celery salt, cinnamon, ginger, thyme, nutmeg and 1 tablespoon black pepper to a food processor and pulse until combined and paste-like. Add the soy sauce, oil, vinegar and scallion whites and puree until well-mixed and smooth. Set aside.
- Arrange the chicken parts in a baking dish and pour half of the marinade over the top, brushing so that all pieces are coated. Set the remaining marinade aside. Marinate the chicken at room temperature for 15 minutes or refrigerate for up to 4 hours.
- Heat a cast-iron grill pan over medium-high heat. Place the chicken parts in the pan skin-side down and cook for 7 minutes per side. Place the chicken back in the baking dish and baste with the reserved marinade. Place in the oven and roast until the internal temperature reaches 165 degrees F, 15 to 20 minutes. Note that the baking time for the breast may be shorter than the leg. Remove from the baking dish as finished and let rest for a couple of minutes.
- For the rice: Coat the bottom of a small pot with the oil and sweat the sliced onions with a pinch of salt over high heat until browned. Add the rice and stir to coat. Add the chicken stock, coconut milk, thyme bundle and bay leaves. Stir and season to taste with salt. Bring to a boil then reduce to a simmer and stir in the peas. Cover and cook for 17 minutes. Turn off the heat then remove the bay leaves and thyme bundle. Fluff the rice and mix in the cilantro and scallion greens.
- Place a large scoop of rice in the center of each plate and arrange the chicken pieces on top.
COCONUT-LIME CHICKEN WITH GRILLED PINEAPPLE
This grilled chicken recipe is the perfect compliment of sweet and savory. This recipe pairs well with grilled vegetables or a nice, light spinach salad. Start the grill, light your tiki torches, and let this recipe whisk you away to the tropics!
Provided by Mommy Epstein
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk together the tequila, 2 tablespoons of lime juice, brown sugar, and cayenne pepper; pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Meanwhile, make the sauce by whisking together the sour cream , coconut milk, and 1/4 cup of lime juice in a bowl. Add the cilantro and garlic, then season to taste with salt and pepper; set aside.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the chicken and pineapple slices on the preheated grill until the chicken is no longer pink in the center, and the pineapple slices are nicely marked, about 6 minutes. Serve the chicken breasts topped with a slice of grilled pineapple, and a dollop of the sour cream sauce.
Nutrition Facts : Calories 604.8 calories, Carbohydrate 15 g, Cholesterol 130.4 mg, Fat 24.1 g, Fiber 1.2 g, Protein 38.6 g, SaturatedFat 14.6 g, Sodium 129.9 mg, Sugar 8.1 g
GRILLED THAI COCONUT CHICKEN THIGHS
This is one of my fam's favorite dishes (my 8 yr old son, P1, loves it!) and it's super easy to make too. Lots of chopping, but I find that more therapeutic then shopping sometimes :) COOKING NOTE: Sometimes I hate to use the grill so this does well in the broiler too. Just use a baking sheet lined with foil topped with a non-coated cooling rack. Also fill bottom of pan with 1/2 cup of water to help cook evenly and keeps the meat juicy. Based a few times to get a nice thick, saucy coating.
Provided by MixnVixn
Categories Chicken Thigh & Leg
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combined all prepared marinated items in a large Ziploc baggie along with chicken thighs. Seal baggie and massage marinade into the chicken well. Let set in frig for 1 hour to overnight. The longer they sit, the more flavor they will develop.
- Preheat grill to reach med-high heat. Brush hot grill with olive oil so meat doe not stick. Strain off marinade into a small sauce pan, bring to a boil then lower heat to simmer until reduces to a thick consistency. Reserve half and use remaining as basting sauce during grilling process.
- Grill chicken for about 12 minutes on each side, basting with marinade reduction often.
- Remove from grill. top with reserved chopped green onion and serve reserved marinade reduction on side. I also like to serve mine with Green Sticky Rice and Orange Broccoli :).
Nutrition Facts : Calories 882.2, Fat 63.4, SaturatedFat 31.9, Cholesterol 193, Sodium 1227.9, Carbohydrate 35.6, Fiber 2.9, Sugar 18.6, Protein 44.5
THAI MARINATED GRILLED CHICKEN SKEWERS WITH PEANUT COCONUT SAUCE
This is from Costco Magazine, April 2013 and is a recipe from Alice Currah's book Savory Sweet Life. It is totally awesome chicken!
Provided by DeidreJane
Categories Peanut Butter
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Place the chicken in a medium bowl. Prepare the marinade: Whisk all of the ingredients together in a separate bowl. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.
- (Soak the 24 wooden skewers in ice-cold water for 15 minutes to prevent them from burning, set aside.).
- Prepare the peanut coconut sauce: Combine all of the ingredients in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. Remove from heat and set aside.
- Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6 to 8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8-10 minutes, turning the skewers over halfway through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving.
- Serve the peanut coconut sauce alongside the chicken skewers.
Nutrition Facts : Calories 1016.7, Fat 40.3, SaturatedFat 20, Cholesterol 217.9, Sodium 1770, Carbohydrate 83.8, Fiber 2.1, Sugar 76.9, Protein 80.3
THAI COCONUT GRILLED CHICKEN THIGHS
This is one of my fam's favorite dishes (my 8 yr old son, P1, loves it!) and it's super easy to make too. Lots of chopping, but I find that more therapeutic then shopping sometimes :) COOKING NOTE: Sometimes I hate to use the grill so this does well in the broiler too. Just use a baking sheet lined with foil topped with a non-coated cooling rack. Also fill bottom of pan with 1/2 cup of water to help cook evenly and keeps the meat juicy. Based a few times to get a nice thick, saucy coating.
Provided by MixnVixn
Categories Chicken Thigh & Leg
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combined all prepared marinated items in a large Ziploc baggie along with chicken thighs. Seal baggie and massage marinade into the chicken well. Let set in frig for a minimum of 1 hour to overnight. The longer they sit, the more flavor they will develop.
- Preheat grill to reach med-high heat. Brush hot grill with olive oil so meat doe not stick. Strain off marinade into a small sauce pan, bring to a boil then lower heat to simmer until reduces to a thick consistency. Reserve half and use remaining as basting sauce during grilling process.
- Grill chicken for about 12 minutes on each side, basting with marinade reduction often.
- Remove from grill. top with reserved chopped green onion and serve reserved marinade reduction on side. I also like to serve mine with Green Sticky Rice and Orange Broccoli :).
Nutrition Facts : Calories 546.6, Fat 35.4, SaturatedFat 24.1, Cholesterol 188.9, Sodium 250, Carbohydrate 11, Fiber 1.1, Sugar 4, Protein 47.8
GRILLED CHICKEN WITH SPICY BRAZILIAN TOMATO AND COCONUT SAUCE
Redolent of ginger and jalapenos, the tomato sauce is a lively addition to plain grilled chicken. If you like less heat, use only one jalapeno. Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken.
Provided by lazyme
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Light the grill.
- In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic.
- Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper.
- Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.
- Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the remaining garlic, the ginger, and the jalapenos, and cook, stirring, for 1 minute longer.
- Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper.
- Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.
- Stir in the cilantro and serve with the chicken.
SWEET CHILI COCONUT-LIME GRILLED CHICKEN WITH COCONUT-LIME CAULIFLOWER RICE RECIPE - (4.5/5)
Provided by PineyCook
Number Of Ingredients 8
Steps:
- Combine 1/2 cup coconut milk, sweet chili sauce and the juice of 1/2 lime in a large Ziplock bag. Add salt and pepper then squish to combine. Add chicken breasts then marinate for 30 minutes - 1 hour in the refrigerator. Preheat grill to medium-high, making sure grates are well greased. Grill chicken breasts for 4-5 minutes on the first side, then 3-4 minutes on the second side, depending on how big they are and how well done you like them. Remove to a plate to rest for 5 minutes. Meanwhile, heat coconut oil in a very large skillet over medium/medium-high heat (6 out of 10.) Add cauliflower, season liberally with salt and pepper, and then saute until tender, 5-7 minutes. Squeeze in juice from remaining lime half then add 3-4 Tablespoons coconut milk, depending on how coconutty you want it. Add cilantro then stir to combine. Taste then add salt and pepper if necessary. Scoop onto plates then top with chicken and serve with extra sweet chili sauce for dipping.
GRILLED CHICKEN BREASTS WITH CHIMICHURRI SAUCE AND COCONUT RICE
This delicious spicy sauce is used to marinate the chicken before you grill it as well as to accompany the finished dish. The Coconut Rice is the perfect partner. You can marinate the chicken for as little as 30 minutes or up to 4 hours. Obviously the longer you marinate it the better flavour you will get in the chicken. Enjoy!
Provided by MarieRynr
Categories Chicken Breast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To make the sauce; in a food processor puree the garlic. Add the parsley and chili pepper and process until finely chopped. Add the oil, vinegar, broth and seasonings. Process to blend. Taste and adjust the seasonings. It should be very flavourful and spicy.
- In a zip lock bag combine 3 TBS of the chimichurri sauce with the 2 TBS of oil, stirring until smooth. Add the chicken breasts, turning to coat evenly. Close the bag and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat a grill for medium heat grilling. Remove the chicken from the marinade and grill for 7 to 10 minutes on each side, or until no pink is showing. Set aside and keep warm while you prepare the rice.
- In a medium non-stick saucepan toast the coconut over medium heat, stirring constantly for 2 to 3 minutes, or until lightly browned. Transfer to a bowl and set aside.
- In the same saucepan, heat the oil over medium high heat. Add the rice and sauté for about 3 minutes, until well coated and lightly browned. Add the broth and bring to a boil. Add the salt, pepper and lime slices. Stir with a fork. Cover tightly, reduce heat to low, and simmer for 15 to 20 minutes, or until rice is tender and fluffy.
- Add the toasted coconut and currants, stirring through with a fork.
- Divide the rice among 6 hot serving plates. Top each serving with a grilled chicken breast and a portion of the remaining chimichurri sauce on the side.
Nutrition Facts : Calories 719.8, Fat 49.1, SaturatedFat 9.6, Cholesterol 92.8, Sodium 400.6, Carbohydrate 33.5, Fiber 2.2, Sugar 4.9, Protein 35.4
GRILLED CURRY-COCONUT CHICKEN BREAST
Combine delicious curry flavorings with canned coconut milk to create a tender, mildly-flavored marinade for grilled chicken. Hint: If you love curry, add extra curry to the marinade.
Provided by Bibi
Categories BBQ & Grilled Chicken Breasts
Time 2h20m
Yield 6
Number Of Ingredients 11
Steps:
- Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove cutlets from the marinade, shaking off the excess. Discard marinade.
- When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.
Nutrition Facts : Calories 351.3 calories, Carbohydrate 14.8 g, Cholesterol 64.6 mg, Fat 24.3 g, Fiber 2.3 g, Protein 20.8 g, SaturatedFat 15.1 g, Sodium 607.9 mg, Sugar 3.3 g
GRILLED COCONUT-LIME CHICKEN WITH PEANUT SAUCE (CHICKEN SATAY)
Categories Chicken Appetizer Wheat/Gluten-Free Backyard BBQ Kosher for Passover
Yield 18 skewers
Number Of Ingredients 43
Steps:
- Marinate the meat pieces for 1-2 days in the fridge. I like to use all thigh meat (because it's juicier and more flavourful) that has been boned and skinned so it's really easy to just put it right into the marinade with no prep. Once ready to cook, preheat your grill. Once hot, scrape off any crud, and oil well. Remove each thigh and cut in half lengthwise. Skewer as many strips you can fit on your skewers (I did 3). Grill until just done on medium-high heat. During the last couple minutes of grilling, sprinkle the chicken with just a little bit of garam masala (recipe below) or the curry spice mixture if you prefer. Once all the chicken is done, place on a large platter, and sprinkle with the chopped cilantro. Serve with the peanut sauce to dip. Peanut sauce: You can make this a few days in advance, or while the chicken is grilling. Mix all ingredients together with a fork and then a whisk until well blended. The liquids are in variable measure because depending on what kind of peanut butter you use, how oily it is, and/or whether you grind your peanuts freshly, the amount you'll need to add in will change. If using peanuts instead of peanut butter, blend 3/4 of your peanuts in a food processor until it turns to peanut butter. Add the remainder of the crushed peanuts, and pulse a few times to mix them in, but retain the crunchy texture. Also depending on how limey and spicy you want it, change the amounts of lime juice and sriracha accordingly. For the spices: Toast the whole spices in a small, DRY sauté pan over low heat until fragrant and warm, you should be able to just smell the spices, but be very careful not to burn them. Grind them in a coffee grinder you dedicate solely to grinding spices. Add in any pre-ground spices and grind to mix in.
GRILLED THAI CHICKEN FILLETS WITH COCONUT NOODLES
Adapted from a Donna Hay recipe from "no time to cook". Use a gluten-free Thai green curry paste and fish sauce to make this recipe suitable for a gluten-free diet. A quick and simple dinner
Provided by Jubes
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the noodles- place the dried noodles in a large heatproof bowl and cover with boiling water. Stand for 10 minutes, or until tender, drain and rinse well until cool.
- Dissolve the sugar (or use Stevia) in the lime juice and pour over the noodles.
- Add the remaining ingredients for the Coconut and Coriander (Cilantro) Noodles and toss gentley to combine.
- To serve as a cold dish, you can now divide this among the serving plates.
- This noodle dish can also be served warm- either heat gentley in a saucepan or heat using a mcrowave.
- For the chicken- brush the chicken on both sides with the cobined curry paste and the oil to lightly coat. You may need to add a little extra oil if required, depending on how thick the green curry paste is.
- Preheat a char-grill, broiler or barbecue plate to high and cook the chicken for 2-3 minutes each side, or until cooked through.
- Serve the chicken with the noodles with wedges of lime and a light sprinkle of coriander/cilantro leaves.
Nutrition Facts : Calories 385.2, Fat 20, SaturatedFat 11.1, Cholesterol 42, Sodium 731.6, Carbohydrate 45.3, Fiber 3.2, Sugar 5.1, Protein 9.6
EASY GRILLED THAI COCONUT CURRY CHICKEN
Number Of Ingredients 14
Steps:
- mix marinade: milk curry and fish sauce. Score chx and marinate for 1hr. Grill to cook chx. For peanut sauce: heat oil in a small saucepan over med. heat. Add curry paste and turmeric, stir until fragrant. Add remaining ingredients and stir until thickened. Add water as needed to reach desired consistency. As sauce sits, it will thicken so you may need to add more water if you reheat it.
GRILLED COCONUT CHICKEN
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,...
Provided by Ashley Muller
Categories Chicken
Time 35m
Number Of Ingredients 6
Steps:
- 1. Pound the chicken breast flat to about 3/4".
- 2. On both sides, sprinkle a few pinches of salt, nutmeg, and cardamom to each piece of chicken.
- 3. Place chicken flat in a Ziploc bag. Add coconut milk and let marinate 4-5 hours.
- 4. Preheat grill on high. Place shredded coconut on cookie sheet. Put under the broiler.
- 5. Broil for a few minutes, stirring often, until toasted.
- 6. Place chicken on grill. Cook about 5-9 minutes on each side depending on your grill.
- 7. Remove from grill, plate, cut in half, and top each piece of chicken with a bit of the toasted coconut.
GRILLED CHICKEN IN LIME, COCONUT MILK & CILANTRO
The coconut milk and lime really impart a tropical flavor to the chicken. Feel free to add the optional ingredients to enhance the flavor a bit more. *Marinating time is not included in prep time.
Provided by Daily Inspiration S @DailyInspiration
Categories Chicken
Number Of Ingredients 6
Steps:
- In a large container, mix the coconut milk and lime juice. Add the chicken and mix well. Refrigerate for a minimum of 4 hours or overnight.
- Remove the chicken from the marinade shaking off excess marinade. Thread the cubes of chicken onto skewers. Season well with salt and pepper.
- Place the skewers on the grill about 5-6 inches from heat source. Grill, turning often, until lightly browned and cooked through.
- Remove from the grill and sprinkle evenly with cilantro.
GRILLED CHICKEN WITH SPICY BRAZILIAN TOMATO AND COCONUT SAUCE
How to make Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Light the grill. In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.
- Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring, for 1 minute longer. Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cilantro and serve with the chicken.
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