Name: Coconut Ginger Chicken with Cilantro Pesto
Ingredients: 6 Chicken breasts or ~14 thighs; 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; 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)

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

In a medium bowl, whisk the marinade ingredients together
Place the chicken in a large zip-lock bag and pour the marinade on top. Seal the bag and refrigerate for a few hours.
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.
Pre-heat grill. Cook chicken over medium heat until cooked throughout. (Discard marinade)
Top with cilantro pesto (or serve pesto alongside for dipping)

Notes

I like to pair with grilled red onions!