It's been hot here. I mean really hot. As in so hot, I didn't bother putting on make-up for fear it would melt off my face. So hot that it smells like asphalt outside. It's so hot that I put ice in my water. Yup. That's right. It is THAT hot.
Turning on a stove or oven in this kind of heat would be like Japanese water torture. I could just picture myself slowly melting away into a pool of sweat onto the floor. It was the kind of hot where I would have been very content eating cold cereal for dinner.
But instead, I made a Thai coconut marinade for some chicken breasts that required minimal effort. Leigh, from Hines-Sight blog, is currently featuring a "Meal-Planning Made Easy" segment and asked me to participate. This dinner could not have been easier, so this one's for you, Leigh!
While the chicken is on the grill, cook up some rice and make a side salad. Viola! Dinner's ready.
One tip that isn't in the picture is to slice the chicken breast into strips and then lay them on top of the rice and drizzle with the sauce. The sauce/rice combo is phenomenal! Don't skimp on the sauce.
Thai Coconut Chicken Breast Recipe
2 tsp Thai chile paste
1/2 tsp sugar
2 thinly sliced shallots
salt and pepper
1. Season chicken with salt and pepper on both sides. Place in a zip-top plastic bag and set aside.
2. Combine coconut milk through shallots. Reserve 1/2 c coconut mixture. Pour remaining coconut mixture into the zip-top bag with the chicken and seal. Place in the refrigerator and marinade for at least two hours.
3. Heat grill to Medium-High. Spray grate with cooking spray. Remove chicken from marinade and discard marinade in the bag. Place chicken on preheated grill; cook for 7 minutes per side, or until done. To ensure juicy chicken, flip the chicken just once.
4. Slice breast into strips (not pictured). Serve with reserved coconut sauce.
Source: Adapted from Cooking Light