lime and coconut chicken

If you've ever decided you're completely bored with chicken, please make this recipe.  Tonight! 

Lime and Coconut Chicken

adapted from Fine Cooking, Winter 2006

2lbs boneless, skinless chicken breasts, fat trimmed and butterflied

3 T oil

Zest from 1 lime

1 tsp ground cumin

2 T soy sauce

1 1/2 tsp kosher salt

2 T sugar

2 tsp curry powder

1/2 cup coconut milk

Pinch cayenne

1 Serrano pepper, seeds removed and minced

1/4 cup cilantro, chopped

Limes, cut into wedges

Mix all ingredients except for chicken, cilantro, and lime wedges for the marinade.  Add chicken to marinade and chill in the refrigerator for 2 hours.  Remove chicken from marinade and pour marinade into a small saucepan.  Bring to a rolling boil and boil continuously for at least 2 minutes, stirring often.  In a heavy skillet, heat a little oil over high heat and cook chicken for several minutes before flipping.  Flip and cook until no longer pink.  Sprinkle with fresh lime juice and cilantro with the sauce on the side.