Total Time
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.)

Ingredients Nutrition


  1. Place all ingredients for the marinade in a non-reactive container or resealable bag.
  2. Add the chicken cutlets and marinate for 2 to 4 hours.
  3. Remove chicken from marinade loosely shaking off bits. Cook on indoor grill for 5 minutes until juices from chicken run clear.
Most Helpful

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 :)

Boomette August 05, 2007