Friday, May 5, 2017

Sabu's Spicy Coconut Chicken

Sabu's Spicy Coconut Chicken

4 boneless chicken breasts

1/2 cup coconut milk
1/2 cup apricot jam
1/4 cup Dijon mustard
1/4 cup orange juice
1 tablespoon curry powder
1 teaspoon pepper

Stir marinade ingredients together. Reserve as much marinade as you will need for sauce and refrigerate. Never "reuse" marinade for sauce after it has come in contact with raw protein as some older recipes recommend.

Put marinade in a large Ziploc bag suitable for marinating. Add chicken breasts making sure they are covered with the marinade. Refrigerate.

Next day take out breasts, grill until the chicken reaches a safe minimum internal temperature of 165 degrees.

In a saucepan, heat reserved marinade until smooth. Use on top of chicken.

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