Cilantro Lime Coconut Chicken
If you're sick of sad, dry chicken then this cilantro lime coconut chicken is for you! This was one of my family's go to recipes in our household growing up. My mom would start marinating the chicken two to three days before putting it on the grill, which made it so incredibly juicy. The coconut milk performs some magic on the chicken that eliminates any hint of dryness. We pair it with this unbelievably creamy peanut sauce and serve it over a bed of greens.
Ingredients
- 14 oz can coconut milk reserve 2 tbs for sauce
- 1/2 cup chopped cilantro half of one bunch
- 1 fresh jalapeño deseeded and chopped
- 1 garlic clove minced
- Juice of 1 lime
- Salt and pepper to taste
- 1-2 lbs chicken tenders
- 1/4 cup peanut butter
- 2 tbs coconut milk
- 1 tbs toasted sesame oil
- 1 tbs coconut aminos
- Juice of 1 lime
- 1 garlic clove minced
- 1/2 cup chopped fresh cilantro half of one bunch
- 1-2 tbs warm water to thin if necessary
Instructions
- Combine all ingredients through chicken tenders in a dish with a lid.
- Make sure to reserve 2 tbs of coconut milk for the sauce.
- Store in refrigerator for 1 hours or up to 3 days.
- Once marinated, cook on a grill until internal temp is 165F.
- For the sauce, combine the remaining ingredients and whisk until smooth. Adding warm water as necessary to thin.
- Serve over a bed of greens and a side of cabbage slaw.