Lime and Coconut Chicken

We all loved this chicken!  The recipe says to marinate for no longer than 2 hours, but I found that 5 hours was fine.  It's recommended that you double the marinade/sauce but I did not, and it was amazing.  And of course, I did not have cilantro.    It would be great with it, but it's still great without it. I measured the coconut milk but just eye-balled everything else.

With the extra coconut milk, I made this pudding for an afterschool treat.  It was pretty awesome.

You can check out the original recipe here or my ever so slightly modified version below.

Lime & Coconut Chicken
Serves 6

2 lbs boneless, skinless chicken breasts
3 tbsp oil
zest of 1 lime or lime juice
1 tsp ground cumin
1 1/2 tsp ground coriander
2 tbsp soy sauce
1 1/2 tsp kosher salt
2 tbsp sugar
2 tsp curry powder
1/2 cup coconut milk
pinch cayenne (optional)
1 small fresh hot chili, such as Thai or Serrano, minced (optional)
1/4 cup chopped fresh cilantro (optional)
Fresh limes, cut into wedges (optional)

Slice chicken thin.
Mix all remaining ingredients except fresh cilantro and limes in large bowl.
Add chicken to marinade and chill in the refrigerator for two hours, more or less.
If you've doubled the sauce, pour the marinade into a small saucepan and bring to a rolling boil. Boil continuously for at least 2 minutes, stirring occasionally so it doesn’t burn.
In a heavy skillet or grill pan, heat a splash of oil over high heat.
Cook the chicken in batches to prevent over crowding the pan.
Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.
Sprinkle with fresh lime juice and cilantro (optional). Serve with sauce on the side (if you've doubled it).