Coconut Lime Chicken

 This marinated BBQ Coconut Lime Chicken is awesome, but be sure to finish off the can of coconut milk in the corn and coleslaw. You won’t be sorry!

After looking at this photo I realized it doesn’t look too out of the ordinary. Kind of your typical old fashioned bbq on a plate.

Corn, slaw and chicken. I’m down!

Truth is though, it isn’t quite like that. Sometimes I think outside the box and need something a bit less traditional.

I never know what I’m going to come up, but in this case it turned out pretty good.

And why I am calling this new style? The idea actually came from Alex.

He works at Matsuhisa where Nobu came up with a new fangled sashimi. (I think I have the story right.)

He decided to quickly sear a piece of raw fish to help bring out flavors that you might not get if it was totally uncooked. Nobu called this “new style” sashimi.

After eating there I can tell you that it is beyond total goodness. Anyway, his technique became so popular that it is now found in most sushi restaurants, and now you know how it got started!

So for lack of what to name this meal, I thought I’d say “new style”, because this just isn’t your typical bbq. Well, at least not in this part of the world!

The coconut milk helps create tons of flavor, bordering on Vietnamese, which is my favorite ethnic cuisine. The corn-well, THE CORN, is awesome.

I love corn however it comes, but this corn will become a regular! The chicken is fast and good and the slaw is super, too!

The best part is that this is fast. The marinade for the coconut lime chicken also becomes the dressing for the slaw!

I used coconut milk to tie everything together and well, you’ll see, it makes for a simple, mouthwatering quick meal. And good for you!

Yeah, I guess it is bonus time. Three recipes in one day.

But after reading them, you will see why.

They all use the same, one can of coconut milk, which makes this meal a snap to throw together.

You could use cabbage in the slaw, but I had a bag of broccoli slaw so I used that.

The Vietnamese flavors in this are awesome!

Lots of basil, mint and cilantro. Better than a noodle bowl!

You could use canned corn but I had fresh, so I cut it off the cob.

Since this is a fast Friday I’m going to get this out fast! After all, I do need to look for a Father’s Day card.

And I need to figure out what the heck I’m making him on Father’s Day! I’m thinking something with smoke! It is finally supposed to be hot around here, so may as well turn up the heat every which way I can!

Have a great weekend and what are you making for father’s day?

Other Father’s Day Recipes:

Old Fashioned BBQ Chicken

Vietnamese Grilled Chicken

Chicken Shawarma