Try this Grilled Chicken with Toasted Chiles, Coconut Milk, Lime and Crushed Peanuts recipe, or contribute your own.
Suggest a better descriptionBF Boy Gets Grill, page 174
Grill the chiles and toast on each side, about 20 seconds. Stem, seed and coarsely chop.
Fry the onion and garlic until soft, do not brown. Add the turmeric and cook 1 minute. Add the coconut milk, cream of coconut and chiles and cook for 10 minutes. Blend until smooth. Add the lime juice and honey and blend again. Strain teh mixtureinto a bowl and season with lime juice, salt and pepper.
The sauce can be made a day in advance, covered and kept refrigerated. Rewarm before serving.
Combine the peanuts and cilantro and toss together.
Grill the chicken until browned and firm. Remove to a platter or serving plates and drizzle with the sauce. Sprinkle the peanut cilantro mixture over the chicken and serve immediately.
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Serving Size: 1 Serving (524g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 928 | ||
Calories from Fat: 588 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 65.3g | 87 % | |
Saturated Fat 33.5g | 168 % | |
Monounsaturated Fat 18.1g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 181mg | 6 % | |
Potassium 1335.4mg | 35 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 19.2g | ||
Protein 68.5g | 98 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 928
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