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Grilled Chicken with Coconut-Jalapeño Sauce and Rice

The coconut jalapeño sauce takes this recipe to the next level!

Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 to 4
Author Janssen Bradshaw

Ingredients

Sauce:

  • 1 can coconut milk full-fat is way preferable, but I've used both
  • 2 canned jalapeno chilis split open so they can lay flat (I remove the seeds so it's not too spicy).
  • 1 Tablespoon lime juice
  • 1/2 teaspoon salt

Chicken:

  • 3-4 chicken breasts
  • 2 Tablespoons olive oil
  • salt and pepper

Rice, for serving

Instructions

  1. In a small saucepan, bring coconut milk to a simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup (about 20 minutes).
  2. Meanwhile, warm a large frying pan over medium-high heat and cook the jalapeños until slightly blackened on both sides.
  3. In a blender, blend the cooked-down coconut milk, lime juice, salt and jalapeños (add the jalapeños in a few pieces and test to see if it's too spicy) and blend until smooth.
  4. In the same frying pan, heat the olive oil over medium-high heat. Generously salt and pepper your chicken, then place it in the pan and cook on both sides until cooked through.
  5. Serve over rice with sauce over the top.

Recipe Notes

(adapted from an Everyday Food recipe that I've never been able to find online in the last six years of looking)