Coconut Lime Chicken

Coconut Lime Chicken (adapted slightly from Chaos in the Kitchen)

2 lbs boneless, skinless chicken breasts

3 tbsp oil

zest of 1 lime plus 1 Tb juice

1 tsp ground cumin

1 1/2 tsp ground coriander

2 tbsp soy sauce

1 1/2 tsp kosher salt

2 tbsp brown sugar

2 tsp curry powder

1/2 cup coconut milk

pinch cayenne

1/2 tsp red pepper flakes

1/4 cup chopped fresh cilantro

Fresh limes, cut into wedges

Trim fat from chicken breasts. Either cut each breast into 2-3 "tenders", (longish pieces, like chicken fingers) or half each breast, butterfly it, and pound to an even thickness. Both methods help the chicken cook quickly and evenly on the grill.

Mix all remaining ingredients except fresh cilantro and lime wedges. Add chicken and marinade to a large bowl or ziploc bag and chill in the refrigerator for up to two hours.

When ready to cook, remove chicken from marinade. If you'd like a sauce to serve with the chicken, pour the marinade into a small saucepan and bring to a boil. Boil for at least 2 minutes, stirring occasionally so it doesn't burn. Lower to a simmer for a few more minutes. Don't worry, this cooking method makes the used marinade totally safe! Salt and pepper to taste, keep warm till serving.

(We grilled our chicken, but here's a pan-cooking method as well) In a heavy skillet or grill pan, heat a splash of oil over high heat.

Place the breasts in the hot pan and cook without turning for a couple minutes (careful not to overcrowd the pan, they'll cook slower.) Flip the breasts over and cook until the other side is golden, a few more minutes. Place cooked breasts on a plate in a warm oven or under foil while cooking the remaining chicken.

Sprinkle with fresh lime juice and cilantro. Serve with sauce on the side.