YUMMY is all I can say. I adapted this recipe from it's original and it turned out just fabulous. As we all striving to get in shape for the summer season we're eating a lot lighter for dinner and this is a great variation on your regular, "Bla" Chicken Breast.
Oh and did I tell you it's easy to make. Lately Chicken Breast have been on sale in bulk packages and we eat a lot of it. But it does get boring when it all tastes similar. So I thought this would work well next to a salad instead of in cubes in a salad.
You will need:
2 -3 Chicken Breasts
1/2 cup Coconut Milk
1 tbsp Soy Sauce
Jamaican Jerk Seasoning
Red Pepper Flakes
2 tbsp vegetable oil
Put the coconut milk, soy sauce, a generous amount of jerk seasoning, allspice (a few dashes), ground black pepper, red pepper flakes and a little salt in a blender (I like the BULLET) and combine well.
Clean your chicken beast, put them in a clean ziploc bag and pour in the marinade in the bag. Make sure all the chicken is nicely coated and refrigerate for a couple of hours, or better overnight.
When you're ready to use them, fire up your grill or preheat a grill pan and cook the chicken breast until fully cooked (about 7 minutes each side) and serve with a nice side salad.
I sprinkled some almonds on my plate and garnished the salad with some roasted sunflower seeds and sprinkles of parmesan. Use your favorite low fat salad dressing..... And there you have it!
Thai Kitchen Coconut Milk
The Magic Bullet
Jamie Oliver Knives
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Wednesday, April 20, 2011
Grilled Chicken Breats marinated in a Coconut Milk/Jamaican Jerk Marinade
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