Grilled Coconut Chicken Recipes

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.

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.