Coconut milk, curry powder, and lime juice make a complementary marinade for these boneless chicken breasts. A small amount of honey sweetens the marinade a bit while cilantro and green onions add even more flavor. Use your favorite curry powder or use a homemade curry blend (see below).
To use the marinade for basting, remove the chicken pieces and pour the marinade into a saucepan. Place the saucepan over high heat and bring the mixture to a full boil. Strain, if desired, and use it to baste the chicken. Use the boiled marinade as a sauce if you'd like. Drizzle some over the grilled chicken just before serving.
Rinse the green onions and cut off the root ends. Remove the translucent skin on the outside of the bulbs. Chop the green onions.
Roughly chop the cilantro leaves.
Combine the coconut milk, curry powder, lime juice, honey, chopped green onions, and chopped cilantro. Pat the chicken dry and place the pieces in a large plastic or glass container or sealable food storage bag. Pour the marinade over the chicken. Seal or cover and refrigerate the chicken for 2 to 4 hours.
Oil the grill and sear chicken over direct heat for about 3 minutes on both sides, or until browned.
Move the chicken pieces over to the side of the grill to finish cooking over low indirect heat. Close the lid and grill until the chicken is cooked through. The minimum safe temperature for chicken is 165 F. Use an instant-read thermometer inserted into the thickest part of a chicken breast.
Garnish with fresh cilantro leaves or sliced green onion tops, if desired.
- Destemming cilantro or parsley by picking the leaves off one by one can be a tedious chore; here's an easy way to do it quickly. Hold a bunch of cilantro or parsley by the stems on a cutting board. Slide a sharp knife down the stems in a diagonal scraping motion. Most of the leaves will be removed quickly. Just pick any remaining leaves off by hand.
- Curry powders can vary in strength and flavor. If you prefer freshly made ingredients, curry powder is easy to make at home. In a dry skillet over medium heat, toast 1 tablespoon of whole cumin seeds, 1 tablespoon of whole cardamom seeds, and 1 tablespoon of whole coriander seeds. Let the seeds cool and then grind them. In a bowl, combine the ground spices with 2 tablespoons of ground turmeric, 1 teaspoon of dry mustard, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of ground cayenne pepper.