Tender, juicy chicken infused with the exotic flavors of creamy coconut, zesty lime, and a hint of warm spice—this dish is vibrant, refreshing, and satisfying. Finished with a drizzle of Olive Amelia Serrano Honey Vinegar, it’s the perfect balance of savory, tangy, and sweet.
Ingredients:
- 1 package of skinless, boneless chicken breasts
- 4 Tbsp. Olive Amelia's Persian Lime Olive Oil
- Juice and zest of 1 lime
- 3 Tbsp. sesame oil
- 2 c. canned coconut milk
- 2 tsp. cumin
- Salt to taste
- 4 tsp. curry powder
- ½ c chopped fresh cilantro
- Serrano honey vinegar
Instructions:
- Cut each chicken breast in half horizontally to create thinner pieces. Place in a gallon-size zip-top bag and gently pound until evenly thin.
- In a bowl, whisk together Persian Lime Olive Oil, sesame oil, lime juice and zest, coconut milk, cumin, curry powder, and salt.
- Reserve half of the mixture as the sauce. Pour the other half over the chicken in the bag. Seal and marinate in the refrigerator for up to 3 hours.
- Preheat grill to medium-high heat.
- Grill the marinated chicken until fully cooked and golden on both sides.
- Serve the grilled chicken with rice and roasted vegetables.
- Drizzle the reserved coconut lime sauce over the top and finish with a splash of Serrano Honey Vinegar and fresh chopped cilantro.