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Coconut Ginger Chicken with Cilantro Pesto


  • Author: Shannon Doleac, MS, CSCS, CF-L1

Description

(Adjusted from a friend’s recipe, but not sure of the original source)


Ingredients

Scale
  • 6 Chicken breasts or ~14 thighs

Marinade:

  • 1 13.5oz can unsweetened coconut milk
  • 3 tsp sweet curry powder
  • 4 garlic cloves, minced
  • 2 tbsp fresh ginger, minced
  • 2 tsp sea salt

Cilantro Pesto:

  • 4 cups fresh cilantro leaves
  • 1 jalapeno pepper, seeded and rough chopped
  • 2 tbsp fresh ginger, rough chopped
  • 4 garlic cloves, rough chopped
  • 1/2 tsp sea salt
  • 3 tbsp fresh lemon juice
  • Olive oil (~ 3 tbsp)

Instructions

  1. In a medium bowl, whisk the marinade ingredients together
  2. Place the chicken in a large zip-lock bag and pour the marinade on top. Seal the bag and refrigerate for a few hours.
  3. Add all pesto ingredients (except olive oil) to a food processor. Puree until mostly smooth. While the processor is going, add a few tbsp olive oil and continue to puree until smooth.
  4. Pre-heat grill. Cook chicken over medium heat until cooked throughout. (Discard marinade)
  5. Top with cilantro pesto (or serve pesto alongside for dipping)

Notes

I like to pair with grilled red onions!