Coconut Ginger Lime Chicken |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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An offspring of the recent RSC #9, this recipe was inspired by some leftover light coconut milk. Despite it's odd origins this chicken is light, easy and delicious. You could give it a more Thai feel with the addition of nam pla or a more Caribbean flair by replacing the cayenne with a small amount of finely diced scotch bonnet peppers. While I prepared this on my George Foreman, certain it would work equally well on an outdoor grill. (As per WW Recipe Builder, 3 pts per serving.) Ingredients:
4 (4 ounce) boneless skinless chicken breasts |
cooking spray |
2 teaspoons gingerroot, finely grated |
2 teaspoons lime zest |
1/4 cup lime juice (about 2 limes) |
2 tablespoons light coconut milk |
1 teaspoon brown sugar |
1/2 teaspoon canola oil |
1 pinch cayenne pepper (to taste) |
Directions:
1. Place all ingredients for the marinade in a non-reactive container or resealable bag.
2. Add the chicken cutlets and marinate for 2 to 4 hours.
3. Remove chicken from marinade loosely shaking off bits. Cook on indoor grill for 5 minutes until juices from chicken run clear.
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