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| Grilled Coconut Chicken with Snap Pea Salad submitted by Mom Johnson |
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Description
Use all those yummy sugar snap peas out of your garden!
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Directions
Combine the coconut milk, soy sauce, garlic, ginger, chili, lime zest, lime juice and salt in a large mixing bowl. Whisk to combine. Add the cilantro and chicken. Ensure all the chicken is submerged; cover the bowl and refrigerate for at least 1 hour in the refrigerator.
Transfer chicken to room temperature and continue to marinate for 30 minutes.
Heat the grill to medium-high and brush with oil. Transfer the chicken from the bowl to the grill, draining off as much liquid as possible. Grill the chicken for about 8 minutes until slightly charred. When it easily releases from the grill, flip the chicken over and finish cooking, about 5-6 minutes longer.
Meanwhile, transfer the marinade to a small saucepan over medium-high heat and bring to a boil. Reduce heat and simmer for 10 minutes or until slightly thickened.
Serve the chicken with the coconut sauce spooned over the top and the snap pea salad (recipe below) alongside. Garnish with cilantro and serve with lime wedges for squeezing.
Snap Pea Salad:
Combine the peas, avocado, green onions, chili, lime juice and cilantro leaves in a mixing bowl. Toss to combine. Season with salt and pepper to taste.
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Printable Version
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Ingredients
 1 (13.5 oz.) can coconut milk
2 T. soy sauce
6 cloves garlic, minced
1 T. fresh minced ginger
1 red Fresno chile, thinly sliced
2 tsp. lime zest
2 T. lime juice
2 tsp. kosher salt
1 handful cilantro, plus more for garnish
1 1/2 lbs. boneless, skinless chicken highs
Lime wedges for serving
Snap Pea Salad:
1/2 pound sugar snap peas, sliced thinly at an angle
1-2 avocados, pitted and diced
2 green onions, thinly sliced
1/2 red Fresno chile, minced
2 limes, juiced
1/4 cup cilantro leaves
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