Broiled Or Grilled Chicken With Coconut And Lime

1. 1

   Remove the zest from the limes, with either a zester or a vegetable peeler (if you use a peeler, scrape off the white inside of the zest with a paring knife).

2. 2

   Mince the zest, and juice the limes.

3. 3

   Marinate chicken in half the lime juice while heating broiler; adjust rack to about 4 inches from heat source.

4. 4

   (Or grill the chicken if you prefer.)

5. 5

   Warm the coconut milk over low heat; season it with salt (hold off on this if you are using nam pla) and a pinch of cayenne.

6. 6

   Add the lime zest.

7. 7

   Put chicken, smooth side up, on ungreased baking sheet lined with foil, and place the sheet in broiler.

8. 8

   Add about half the remaining lime juice to coconut milk mixture.

9. 9

   When the chicken is nicely browned on top, in about 6 minutes more, it is done (if you want to be sure, make a small cut in the thickest part and peek inside).

10. 10

    Transfer chicken to a warm platter.

11. 11

    Add the nam pla, if you are using it, to the coconut milk; taste, and adjust seasoning as necessary.

12. 12

    Spoon a little of the sauce over and around the breasts; then, garnish with the scallions and cilantro, and sprinkle with the remaining lime juice.

13. 13

    Serve with white rice, passing the remaining sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.