Grilled Chicken with Toasted Chiles, Coconut Milk,

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions