June 12, 2007
4 skinless, boneless chicken breasts
2 garlic cloves
1 fresh green chili, seeded
3/4 piece of fresh gingerroot
4 Tbls. chopped cilantro
finely grated rind of 1 lime
3 tbls. lime juice
2 tbls. soy sauce
1 tbsp sugar
3/4 c. coconut milk
*we double or triple the sauce
Cut 3 deep slashes into the skinned side of each breast. Place breasts in a single layer of a nonmetallic dish.
Place garlic, chili, ginger, cilantro, lime rind and juice soy sauce, sugar, coconut milk in a food processor or blender
until smooth. Spread over chicken coating evenly on both sides. Cover and let marinate in the refrigerator for at least 1 hour.
Preheat broiler to medium. lift chicken from marinate. Drain off excess marinade and place into a sauce pan for later.
Cook chicken under the hot broiler for 12 - 15 minutes. or until thoroughly and evenly cooked.
Meanwhile, place the remaining marinade in a pan and bring to a boul. reduce head and simmer for several minutes.
Transfer the chicken breasts to serving plate. Garnish with cucumber slices. (the cucumbers are a really good flavor with the sauce.)
Serve with rice - preferably sticky sweet coconut rice (mine is dyed green for St. Patrick's Day!).
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.