I LOVED this chicken.  The marinade for this was absolutely delicious.  The combination of spices made me feel like I was on a tropical island!  The coconut milk keeps the chicken moist and tender.  Don’t be afraid of the heat, it was just the right amount for a very subtle kick.  My eight-year-old cousin liked it, it’s definitely not a spicy dish, just very flavorful!  I can’t wait to make this again.

Island Lime and Coconut Chicken

Serves 6

Adapted from Pinned by Dani

• 2 lbs boneless, skinless chicken breasts
• 3 Tbsp olive oil
• 1 lime zested
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 2 Tbsp soy sauce
• 1 tsp kosher salt
• 1 Tbsp sugar
• 2 1/2 tsp curry powder
• 1/2 cup coconut milk
• pinch of cayenne
• 1 jalapeno, seeds removed and minced

Cut chicken breasts in half.  In a large ziploc bag combine all the ingredients and mix well.  Allow chicken to marinate in the refrigerator for several hours, at least two.  Heat a grill pan (or grill) over medium high heat.  Cook chicken on each side until cooked through.  Pour the left over marinade into a small saucepan and bring to a boil for 2 minutes, or until thickened.  Once chicken is done, pour cooked marinade over top and serve.