Ingredients

The following ingredients have 4 Servings
  • 1/3 to 1/2 cup coconut milk or lite coconut milk (canned) – Use 1/2 cup coconut milk if chicken breast are very thick.
  • 1/2 lime or orange, squeezed for juice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground cayenne pepper (see notes)
  • 1/2 Tablespoon grated ginger zest or pinch of ground ginger
  • 1 pound boneless skinless chicken breasts, about 4 oz each
  • 1 Tablespoon avocado or coconut oil (only if cooking in oven or on stove top)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon fine sea salt
  • cilantro and/or green onion for garnishing
  • lime or orange wedges, for serving

Instruction

  • Add the marinade ingredients to a small bowl and whisk to combine. Place the chicken in a shallow baking dish or Ziploc bag and cover with marinade. Refrigerate for 3 hours or up to 24 hrs.
  • Once marinated, reserve 1/2 of the marinade and discard the rest.
  • Place marinated chicken breasts in a skillet or in a baking dish with 1 tablespoon oil. Sprinkle with salt and pepper.
  • If cooking on stove top, add a few tablespoons of the reserved coconut milk if desired, to keep moistened. Then, cook for about 20 minutes on medium high heat or until no longer pink inside and internal temperature reaches 165F. Rest chicken for 5 minutes before slicing.
  • If cooking in oven, feel free to add a few tablespoons of coconut marinade on top. Then, place in an oiled baking dish and cook in oven at 350F for 25-30 minutes or until internal chicken temperature reaches 165F.