Ingredients
4
4 servings
- •2 cloves garlic, minced
- •2 serrano peppers, finely chopped
- •2 tablespoons minced fresh ginger root
- •½ cup chopped fresh cilantro
- •2 teaspoons grated lime zest
- •2 tablespoons soy sauce
- •1 tablespoon white sugar
- •¾ cup unsweetened coconut milk
- •4 boneless, skinless chicken thighs
Instructions
- In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
- Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
- Preheat the oven's broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
- Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
- Place chicken onto a serving plate, and pour the sauce over it to serve.
Nutritional Facts
Per 4 servings
- Calories: 197
- Carbohydrate: 7g
- Fat: 14g
- Fiber: 1g
- Protein: 13g
- Sugar: 4g
Related Recipes
Chicken Cilantro
Creamy Cilantro Chicken
Grilled Lime Cilantro Chicken with Sweet Chili Sauce
Grilled Cilantro-Lime Chicken Thighs
Grilled Chile-Cilantro-Lime Chicken
Juicy Grilled Chicken Breast with Cilantro and Lime
Chicken and Garlic
Cilantro Chicken Salad
Cilantro Chicken with Peanuts
Thai Chicken Thighs
Sweet Chili Lime Chicken with Cilantro Couscous
