Name: Coconut Lime Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Asian
Ingredients: Juice of 1/2 a lime; 2 garlic cloves, minced or pressed; 1 T fish sauce; 1 /2 c coconut milk; 1/4 t sriracha; 3/4 T sweet red chili sauce; 1/2 t lemon grass (optional); Extra sweet red chili sauce; 2 pounded boneless, skinless chicken breasts (I use Costco chicken breasts and slice them in half lengthwise. They are big, so this makes enough for four. You could also use skin on chicken.); 1 c of coconut milk; 1 1/2 T fish sauce; Juice of 1/2 a lime; 1 T brown sugar; 1/2 t sriracha; 1 T sweet red chili sauce; 3 ears of corn, cut off cob; 1/4 c panko crumbs; 1/4 c fried onion rings from the can OR I use minced fried onion that I buy in the frozen section of the Asian grocery for $2.99 a bag. I love it!; 1 T grated coconut; 1/4 c diced shallots; 1/4 c cilantro; 1 jalapeno, seeded and diced; 1/4 c shredded basil; 2 T finely chopped fresh mint (optional); 12 oz bag of cole slaw or broccoli slaw; Dressing:; 1/2 c of marinade above; 1 t sriracha; 1 t fish sauce; 1 t brown sugar

Description

If you love coconut you will love this Asian fusion menu, complete with two side dishes. The 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!

Ingredients

Units Scale

Coconut Lime Chicken:

Juice of 1/2 a lime
2 garlic cloves, minced or pressed
1 T fish sauce
1 /2 c coconut milk
1/4 t sriracha
3/4 T sweet red chili sauce
1/2 t lemon grass (optional)
Extra sweet red chili sauce

2 pounded boneless, skinless chicken breasts (I use Costco chicken breasts and slice them in half lengthwise. They are big, so this makes enough for four. You could also use skin on chicken.)

Coconut Corn:

1 c of coconut milk
1 1/2 T fish sauce
Juice of 1/2 a lime
1 T brown sugar
1/2 t sriracha
1 T sweet red chili sauce
3 ears of corn, cut off cob

Corn Topping:

1/4 c panko crumbs
1/4 c fried onion rings from the can OR I use minced fried onion that I buy in the frozen section of the Asian grocery for $2.99 a bag. I love it!
1 T grated coconut

Vietnamese Style Coleslaw

1/4 c diced shallots
1/4 c cilantro
1 jalapeno, seeded and diced
1/4 c shredded basil
2 T finely chopped fresh mint (optional)
12 oz bag of cole slaw or broccoli slaw

Dressing:
1/2 c of marinade above
1 t sriracha
1 t fish sauce
1 t brown sugar
Extra coconut milk to taste

Cook Mode Prevent your screen from going dark

Instructions

Chicken:

Combine marinade ingredients together and place chicken in just half of the marinade, until ready to grill.

To grill: Oil grill grate and place chicken on medium high preheated grill. Turn when lightly seared on one side. Grill other side. This shouldn’t take more than 10 minutes if your chicken is thin and pounded flat.

As soon as the chicken comes off the grill, brush on a little more sweet red chili sauce. This creates a great glaze and gives a ton of flavor!

Corn:

Preheat oven to 350.

Combine upper ingredients together with corn. Sprinkle with panko, fried onions and grated coconut. Bake at 350 about 30 minutes or until corn is done. Watch that the crumbs don’t burn!

Coleslaw:

Combine herbs and veggies in bowl.

Mix dressing ingredients together. Pour over veggies and stir.

Let sit for about 15 minutes for flavors to come together.