Reviews        Add Rating & Review

Back to Chicken with Coconut Sauce All Reviews for Chicken with Coconut Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Chicken with Coconut Sauce Recipe Summary prep: 30 mins total: 50 mins Servings: 4

Ingredients Ingredient Checklist 1 cup canned unsweetened coconut milk (not low-fat) 1 tablespoon vegetable oil, plus more for grates 4 boneless, skinless chicken breast halves, (6 to 8 ounces each) Coarse salt and ground pepper 2 jalapeño chiles 1 tablespoon fresh lime juice Cooked white rice (optional) Lime wedges, (optional)

Cook’s Notes The coconut sauce can be made up to 2 days ahead; refrigerate in an airtight container, and reheat over low heat until warmed through (do not let it boil).

Gallery Chicken with Coconut Sauce

Recipe Summary prep: 30 mins total: 50 mins Servings: 4

Chicken with Coconut Sauce

Chicken with Coconut Sauce

Chicken with Coconut Sauce

Recipe Summary prep: 30 mins total: 50 mins Servings: 4

Recipe Summary

prep: 30 mins total: 50 mins

Servings: 4

prep: 30 mins

total: 50 mins

prep:

30 mins

total:

50 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 cup canned unsweetened coconut milk (not low-fat) 1 tablespoon vegetable oil, plus more for grates 4 boneless, skinless chicken breast halves, (6 to 8 ounces each) Coarse salt and ground pepper 2 jalapeño chiles 1 tablespoon fresh lime juice Cooked white rice (optional) Lime wedges, (optional)

Directions

In a small saucepan, bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup, about 20 minutes.

Meanwhile, heat grill to high; oil grates. Rub chicken all over with oil; season generously with salt and pepper. Place chicken and jalapenos on grill; cover. Cook, turning occasionally, until chicken is cooked through and jalapenos are blackened all over, 12 to 16 minutes.

Transfer chicken to a platter; keep warm. Peel jalapenos, rubbing off the blackened skins with a paper towel; transfer to a blender. Add reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend on high speed until smooth.

Slice chicken crosswise into 4 or 5 pieces, and place on plates; spoon coconut sauce over the top. Serve with rice and lime wedges, if desired.

Cook’s Notes The coconut sauce can be made up to 2 days ahead; refrigerate in an airtight container, and reheat over low heat until warmed through (do not let it boil).

Cook’s Notes

The coconut sauce can be made up to 2 days ahead; refrigerate in an airtight container, and reheat over low heat until warmed through (do not let it boil).

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Chicken with Coconut Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken with Coconut Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest