Grilled Coconut Chicken Recipes

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GRILLED COCONUT CHICKEN

This is a fantastic way to up the flavor in chicken breasts. The coconut milk marinade makes the chicken moist and flavorful. Once grilled, the chicken is so tender you can cut it with a fork. You taste hints of the nutmeg and cardamom from the marinade. We love the crunch from the toasted coconut in each bite. It's sweet, salty,...

Provided by Ashley Muller

Categories     Chicken

Time 35m

Number Of Ingredients 6



Grilled Coconut Chicken image

Steps:

  • 1. Pound the chicken breast flat to about 3/4".
  • 2. On both sides, sprinkle a few pinches of salt, nutmeg, and cardamom to each piece of chicken.
  • 3. Place chicken flat in a Ziploc bag. Add coconut milk and let marinate 4-5 hours.
  • 4. Preheat grill on high. Place shredded coconut on cookie sheet. Put under the broiler.
  • 5. Broil for a few minutes, stirring often, until toasted.
  • 6. Place chicken on grill. Cook about 5-9 minutes on each side depending on your grill.
  • 7. Remove from grill, plate, cut in half, and top each piece of chicken with a bit of the toasted coconut.

2 large chicken breasts, boneless and skinless
2 pinch salt
2 pinch ground nutmeg
2 pinch ground cardamom
1 can(s) coconut milk, unsweetened (13.5 oz)
1/4 c shredded, sweetened coconut, toasted

GRILLED CURRY-COCONUT CHICKEN BREAST

Combine delicious curry flavorings with canned coconut milk to create a tender, mildly-flavored marinade for grilled chicken. Hint: If you love curry, add extra curry to the marinade.

Provided by Bibi

Categories     BBQ & Grilled Chicken Breasts

Time 2h20m

Yield 6

Number Of Ingredients 11



Grilled Curry-Coconut Chicken Breast image

Steps:

  • Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove cutlets from the marinade, shaking off the excess. Discard marinade.
  • When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.

Nutrition Facts : Calories 351.3 calories, Carbohydrate 14.8 g, Cholesterol 64.6 mg, Fat 24.3 g, Fiber 2.3 g, Protein 20.8 g, SaturatedFat 15.1 g, Sodium 607.9 mg, Sugar 3.3 g

1 (14 ounce) can coconut milk
2 tablespoons curry powder
1 medium lime, zested and juiced
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon salt, or to taste
½ teaspoon ground coriander
¼ teaspoon white pepper
3 medium scallions, sliced, white and green parts divided
6 (4 ounce) skinless, boneless chicken cutlets, about 1/2-inch thick
fresh cilantro or parsley for garnish (optional)

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