Sunday, April 27, 2008

French Coconut Grilled Chicken

I think that the concept of marinating chicken in French dressing and then baking or grilling it has been around forever. Last year, I was on a huge grill kick and experimenting with flavor combinations when I came up with this recipe. It is something even my "pickiest" eater likes.



To make the marinade, mix the following:
1 bottle french dressing
1 can coconut milk
1 can cream of coconut
3 tbsp soy sauce
2 tbsp lime juice
2 tbsp hot sauce or buffalo wing sauce
1 tbsp garlic powder
salt, pepper, paprika to taste
Reserve 1-2 cups marinade for basting.

Marinate chicken pieces for at least 2 hours, longer if time allows - overnight is preferable.

Grill at 300 for 45 minutes to 1 hour, or until juices run clear. During the last 15 minutes of grilling, baste with reserved marinade.


I the past, I have served this with coconut rice, Asian vegetables and a mandarin orange salad with vinaigrette and fried won ton strips - it was a great pairing. Tonight, we just had vegetables and a pre-packaged pasta side dish - you know how it goes at the end of the month when you are trying to use what you have in your freezer and pantry! Everyone got seconds of at least one thing, so I would say this meal worked!

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