Grilled Chicken with Toasted Chiles, Coconut Milk, Lime and Crushed Peanuts Recipe

Name: Grilled Chicken with Toasted Chiles, Coconut Milk, Lime and Crushed Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 New Mexican red chiles; 2 tablespoons canola oil; 1 small red onion, coarsely chopped; 3 garlic cloves, coarsely chopped; 2 teaspoons turmeric; 1 can unsweetened coconut milk; 1/4 cup Coco Lopez; Juice of 1 lime; 1 tablespoon honey; Salt and black pepper, freshly ground; 8 skinless, boneless, chicken breasts; Olive oil; Salt and pepper, freshly ground; 3/4 cup peanuts, coarsely chopped; 3 tablespoons cilantro, finely chopped

Servings: persons

3 New Mexican red chiles
2 tablespoons canola oil
1 small red onion, coarsely chopped
3 garlic cloves, coarsely chopped
2 teaspoons turmeric
1 can unsweetened coconut milk
1/4 cup Coco Lopez
Juice of 1 lime
1 tablespoon honey
Salt and black pepper, freshly ground
8 skinless, boneless, chicken breasts
Olive oil
Salt and pepper, freshly ground
3/4 cup peanuts, coarsely chopped
3 tablespoons cilantro, finely chopped

1
PREPARE THE CHICKEN Heat the grill to high.
2
Place the chiles on the grill and toast on each side for 20 seconds.
3
Remove chiles from the grill and remove the stems.
4
Coarsely chop the chiles and set aside.
5
PREPARE THE CHICKEN Heat the oil in a medium saucepan over medium-high heat.
6
Add the onion and garlic and cook until soft.
7
Add the turmeric and cook for 1 minute.
8
Add the coconut milk, Coco Lopez and chiles and cook for 5 minutes.
9
Remove from the heat and transfer the mixture to a blender.
10
Blend until smooth.
11
Add the lime and honey and blend again.
12
Season with salt and pepper and strain the vinaigrette into a bowl.
13
PREPARE THE CHICKEN Brush the chicken breasts with oil on both sides and season with salt and pepper.
14
Grill the breasts for 4 minutes on each side.
15
Remove from the grill and drizzle with the vinaigrette.
16
Combine the peanuts and cilantro in a bowl, sprinkle over the chicken and serve.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 New Mexican red chiles, 2 tablespoons canola oil, 1 small red onion, coarsely chopped, 3 garlic cloves, coarsely chopped, and more.

Yes, Grilled Chicken with Toasted Chiles, Coconut Milk, Lime and Crushed Peanuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken with Toasted Chiles, Coconut Milk, Lime and Crushed Peanuts

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