If you like chile paste, try Thai Coconut Chicken. One of our readers loved the sauce so much that she served it as a satay sauce after adding a little peanut butter. This is a thin sauce, so if you prefer a thick sauce then you may want to reduce it before serving. You shouldn’t let chicken breasts marinate for hours. Chicken breasts are naturally tender, so marinating simply adds flavor. You don’t need the brine of marinade to break down the protein. It’s best to choose bold ingredients and avoid soaking the delicate meat in acidic liquids for too long—it may become stringy and tough.
- 1 cup light coconut milk
- 1/4 cup lower-sodium soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon grated peeled fresh ginger
- 2 teaspoons Thai chile paste
- 1/2 teaspoon brown sugar
- 2 thinly sliced shallots
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1/2 teaspoon salt
How to Make It
Combine coconut milk, soy sauce, fresh lime juice, fresh ginger, Thai chile paste, sugar, and shallots. Reserve 1/2 cup coconut mixture; pour remaining coconut mixture in a zip-top plastic bag. Add chicken breast halves; seal. Marinate in refrigerator 2 hours. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Add chicken to pan; cook 7 minutes on each side or until done. Serve with reserved coconut sauce.