Prep 5 mins
Cook 8 mins
An offspring of the recent RSC #9, this recipe was inspired by some leftover light coconut milk. Despite it's odd origins this chicken is light, easy and delicious. You could give it a more Thai feel with the addition of nam pla or a more Caribbean flair by replacing the cayenne with a small amount of finely diced scotch bonnet peppers. While I prepared this on my George Foreman, certain it would work equally well on an outdoor grill. (As per WW Recipe Builder, 3 pts per serving.)
- 4 (4 ounce) boneless skinless chicken breasts
- cooking spray
- 2 teaspoons gingerroot, finely grated
- 2 teaspoons lime zest
- 1⁄4 cup lime juice (about 2 limes)
- 2 tablespoons light coconut milk
- 1 teaspoon brown sugar
- 1⁄2 teaspoon canola oil
- 1 pinch cayenne pepper (to taste)
- Place all ingredients for the marinade in a non-reactive container or resealable bag.
- Add the chicken cutlets and marinate for 2 to 4 hours.
- Remove chicken from marinade loosely shaking off bits. Cook on indoor grill for 5 minutes until juices from chicken run clear.
The chicken was good. But we could only taste the lime. I couldn't taste the ginger and coconut. And even not the cayenne pepper. Maybe next time, I would omit the lime zest. Maybe add more of coconut milk. The chicken was tender and we cooked it on the barbecue. Thanks Toni :)