Source: UFC Gym- Perimeter
- 1 package of skinless, boneless chicken breasts
- 3 Tbsp canola oil
- zest of 1 large lime
- 1 tsp cumin
- 2 Tbsp soy sauce
- 1 – 1 1/2 tsp kosher salt
- 3 Tbsp sugar
- 2 tsp curry powder
- 3/4 – 1 cup canned coconut milk
- juice of 1 lime
- optional – 1 serrano pepper, finely minced or cut into thin slivers
- 1/4 cup chopped fresh cilantro
Preparation:
1. Prep the chicken –
Carefully cut the chicken breasts in half, as if you were butterflying them.
· Cut them completely in half.
· Put them in a gallon sized zip top bag.
· Pound them to the same thickness.
2. Make the marinade –
· Add all of the marinade ingredients together in a bowl.
3 Tbsp canola oil
zest of one lime
1 tsp cumin
2 Tbsp soy sauce
1 1/2 tsp kosher salt
3 Tbsp sugar
2 tsp curry powder
2 tsp curry powder
juice of 1 lime
3. Add marinade to the chicken –
· Just dump it right in the bag with the chicken. This makes clean up a breeze!
· Squeeze all the air out and allow the chicken to marinate for 30 minutes to 2 hours.
4. Ready-set-go!
· Get your pan really hot. I am using my grill pan because I think the grill marks look so pretty on the chicken. Spray it with nonstick cooking spray or a splash of oil.
· Using tongs (because I can’t stand to touch that chicken) remove the chicken from the marinade and add to the pan.
· Now pour the remaining marinade into a small saucepan.
· Bring to a FULL BOIL for at least 3 minutes. This will make it safe to eat. If you are really nervous about this, just double the marinade recipe and divide before putting the chicken into it.
