Description
Juicy chicken cutlets marinated in a zesty curry-coconut blend and grilled to perfection for a tropical twist on your dinner table.
Ingredients
Scale
- 1 (14 ounce) can coconut milk
- 2 tablespoons curry powder
- 1 medium lime, zested and juiced
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon salt, or to taste
- ½ teaspoon ground coriander
- ¼ teaspoon white pepper
- 3 medium scallions, sliced, white and green parts divided
- 6 (4 ounce) skinless, boneless chicken cutlets, about 1/2-inch thick
- Fresh cilantro or parsley for garnish (optional)
Instructions
- In a large bowl, whisk together coconut milk, curry powder, lime zest and juice, honey, garlic, salt, coriander, and white pepper.
- Stir in the white parts of the sliced scallions.
- Add the chicken cutlets and turn to coat evenly. Cover and marinate in the refrigerator for at least 1 hour or overnight.
- Preheat a grill or grill pan over medium-high heat and oil the grates lightly.
- Remove the chicken from the marinade, allowing the excess to drip off.
- Grill the chicken cutlets for 4–5 minutes per side, or until fully cooked and grill marks appear.
- Transfer to a serving plate and sprinkle with the green parts of the scallions and optional fresh cilantro or parsley.
Notes
For extra flavor, reserve some marinade (before adding raw chicken) and simmer to reduce for a drizzle over the grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 cutlet
- Calories: 280
- Sugar: 4g
- Sodium: 470mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg
Keywords: grilled chicken, coconut curry, easy dinner, chicken breast, tropical