3-4 limes (1/3c)
1/4 cup olive oil
1 can unpressed coconut milk
3-4 cloves garlic pressed
1/4 teaspoon ground ginger
2 teaspoons seasoned salt*
1/2 teaspoon black pepper
1/2 cup fresh parsley, chopped
Combine all ingredients and pour over your chicken. Refrigerate for at least 30 min before cooking. If making this as a freezer meal, add all ingredients to a gallon size freezer bag, label and store until needed.
Cooking Options: Bake (thawed or fresh) at 425 for 20-25 minutes - I use a meat thermometer to cook to 160 degrees then rest for five minutes before slicing; crockpot for 5-6 hours on low (6-7 hours from frozen); or grill (thawed or fresh) for 3-4 minutes per side, again using a meat thermometer to 160 degrees and allow to rest for five minutes before slicing. Instant Pot: Add the chicken, marinade and all, and cook on manual for 8-10 minutes depending how large your breasts are. Quick Release and serve immediately. If cooking from frozen, double your IP cook time to 16-20 minutes.
*Homemade Seasoned Salt
1/4c pink himalayan salt
4t black pepper
Combine well and store in a jar or container.
This recipe made it's first appearance in my Marinating Chicken post. It's so good, I decided it needed a post of its own! Grilling this is our favorite way to cook it, but all the cooking methods below taste delicious.
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About Dana Merrill
I'm a busy mom of three, determined to maintain a healthy lifestyle amidst the beautiful chaos.
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Meal Planning, Recipes & Healthy Living