Chicken in Coconut-Lime Marinade with Toasted Almonds
Ingredients
1.5 lbs chicken breasts (boneless, skinless)
1 can (14 oz) coconut milk
Juice and zest of 2 limes
4 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
Salt and pepper (to taste)
1/2 cup slivered almonds (toasted)
Instructions
1. Prepare the Marinade
Mix Marinade: In a bowl, combine coconut milk, lime juice, lime zest, minced garlic, grated ginger, salt, and pepper.
2. Marinate the Chicken
Add Chicken: Place chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it's well coated.
Refrigerate: Marinate for at least 1 hour (or up to overnight) in the refrigerator.
3. Toast the Almonds
Toast Almonds: In a dry skillet over medium heat, toast slivered almonds until golden brown, about 3-5 minutes. Set aside.
4. Grill the Chicken
Preheat Grill: Preheat your grill to medium-high heat.
Grill Chicken: Remove chicken from marinade and grill for about 6-7 minutes on each side, or until cooked through and juices run clear.
5. Serve
Plate the Dish: Serve the grilled chicken hot, topped with toasted almond slivers.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Variations: Serve with a side of rice or a fresh salad for a complete meal.
Enjoy your flavorful Chicken in Coconut-Lime Marinade with Toasted Almonds! 🍗🍋🥥