Cilantro Chutney Chicken
2 lbs chicken (breast or thigh)
1 can coconut milk
1 cup cilantro
1/3 cup green onions (whites & greens)
2 TB lime juice, divided
4 cloves garlic
1 TB fresh ginger (or 1-inch knob ginger)
1 tsp salt
- Combine all ingredients (except chicken and 1 TB lime juice) in a blender and blend until smooth.
- Place chicken into large zip-top bag or glass container and cover with marinade, stirring to coat.
- Marinate for at least 1 hour, up to overnight.
- When ready to cook the chicken, preheat oven to 375°F.
- Place chicken onto a baking sheet lined with parchment paper or foil (greased, if using foil), and spoon a tablespoon of marinade on top of each chicken breast or thigh.
- Bake until thickest part of chicken reaches an internal temperature of 165°F.
- For boneless chicken breasts, this will be 25-30 minutes.
- For boneless chicken thighs, this will be closer to 35-40 minutes.
- While chicken is baking, pour remaining marinade into a medium-sized pot and bring to a boil. Turn the heat down and allow it to simmer until it thickens and easily coats the back of a spoon, about 15 minutes.
- Keep an eye on it because when it thickens, the mixture will start to sputter and make a mess–that’s another sign that it’s done!
- When sauce is done, stir in the remaining 1 TB lime juice.
- When chicken is done baking, allow it to rest for 5 minutes.
- Top chicken with sauce and serve.
- Lick your plate clean.
-Feel free to cook the chicken however you’d like. I grilled mine and it was divine.
-Not sensitive to nightshades? Throw in some crushed red pepper or cayenne for a kick!
-If using bone-in chicken, just be sure to cook it until it reaches 165°F.
-Leftovers will keep in the refrigerator for up to 5 days.