Coconut Ginger Lime Chicken
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.)
2
People talking
INGREDIENTS
Nutrition- 4(4 ounce) boneless skinless chicken breasts
- cooking spray
Marinade
- 2
- 2teaspoons lime zest
- 1⁄4
- 2tablespoons light coconut milk
- 1teaspoon brown sugar
- 1⁄2teaspoon canola oil
- 1
Advertisement
DIRECTIONS
- 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.
Advertisement