New This Month

Chicken with Coconut Sauce

The healthy fat from the coconut sauce adds to the flavor of this grilled chicken dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2005


  • 1 cup canned unsweetened coconut milk (not low-fat)
  • 1 tablespoon vegetable oil, plus more for grates
  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
  • Coarse salt and ground pepper
  • 2 jalapeño chiles
  • 1 tablespoon fresh lime juice
  • Cooked white rice (optional)
  • Lime wedges, (optional)


  1. In a small saucepan, bring coconut milk to a gentle simmer; cook, stirring occasionally, until thickened and reduced to 1/2 cup, about 20 minutes.

  2. Meanwhile, heat grill to high; oil grates. Rub chicken all over with oil; season generously with salt and pepper. Place chicken and jalapenos on grill; cover. Cook, turning occasionally, until chicken is cooked through and jalapenos are blackened all over, 12 to 16 minutes.

  3. Transfer chicken to a platter; keep warm. Peel jalapenos, rubbing off the blackened skins with a paper towel; transfer to a blender. Add reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend on high speed until smooth.

  4. Slice chicken crosswise into 4 or 5 pieces, and place on plates; spoon coconut sauce over the top. Serve with rice and lime wedges, if desired.

Cook's Notes

The coconut sauce can be made up to 2 days ahead; refrigerate in an airtight container, and reheat over low heat until warmed through (do not let it boil).

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