Thai Coconut Lime Chicken
- Prep Time: 20 minutes + marinade
- Total Time: 45 minutes + marinade
- Yield: 4 - 6 servings 1x
- Category: Main Dish Chicken
- Cuisine: Thai
Ingredients
For the Chicken, Marinade, and Coconut Peanut Sauce:
- 1 cup coconut milk from a can of coconut milk(shake to thoroughly mix first) divided
- 4 1/2 tablespoons fresh lime juice (from 3 to 4 limes), divided
- 2 tablespoons + two teaspoons brown sugar, divided
- 2 1/2 teaspoons salt, divided
- 1 tablespoon grated fresh ginger, divided
- 4 boneless, skinless chicken breasts (or 6 boneless, skinless thighs)
- 3 tablespoons creamy peanut butter
- 1 1/2 tablespoons or to taste sambal oelek
- lime wedges, for serving
Salad:
- 6 cups shredded green cabbage (from a small head cabbage)
- 1/2 cup matchstick-cut carrots
- 1/2 to 1 cup chopped mixed fresh tender herbs (such as cilantro, parsley, mint, and basil), plus more for garnish
- 1 cup coarsely chopped salted dry roasted peanuts
- 1/2 cup toasted unsweetened coconut flakes
Note: this recipe may not double or triple properly due to many ingredients doing double duty. Also, typically marinades may not be needed in the same quantity when making larger amounts of the recipe.
Instructions
For the Chicken & Marinade:
In a small bowl, whisk 1/2 cup coconut milk, 2 tablespoons lime juice, brown sugar, 2 teaspoons salt, and 2 teaspoons ginger until ginger is dissolved. Transfer to large Ziploc. Add chicken, seal, and massage to coat. Refrigerate for at least an hour and up to five.
Make the Coconut Peanut Sauce:
Reserve 1/2 cup for drizzling and use the remainder on the salad.
In a small bowl or jar, add peanut butter, sambal oelek, remaining 1/2 cup coconut milk, remaining 2 1/2 tablespoons lime juice, remaining 2 teaspoons brown sugar, remaining 1/2 teaspoon salt, and remaining 1 teaspoon ginger. Blend until smooth.
Make the Salad:
Add cabbage, carrots, herbs, peanuts, and toasted coconut to a large bowl. Drizzle with peanut sauce and toss.
To Cook the Chicken:
Preheat grill or grill pan to medium-high (400°F to 450°F)
Oil the grates. If using a grill, cook covered, turning once, until a thermometer inserted in the thickest portion of the chicken reaches 165°F, 3 to 4 minutes per side. If using a grill pan, do not cover. Rest chicken, lightly covered for five minutes, then cut crosswise into 1/2 to 3/4 inch slices.
To Serve:
Transfer salad to a large platter; top with sliced chicken and drizzle evenly with reserved Peanut sauce. Alternatively, serve in individual bowls. Garnish salad with herbs, and serve with lime wedges.
Find it online: https://frugalhausfrau.com/2024/10/20/thai-coconut-lime-chicken/