COCONUT & ORANGE GRILLED CHICKEN

Ingredients Weight Measure
Coconut milk 8 oz. 1 cup
Orange juice 8 oz. 1 Tbsp.
TABASCO® brand Original Red Sauce 6 oz. 3/4 cup
Salt 1 Tbsp.
Pepper 1/2 tsp.
Chinese 5-spice blend 1/2 Tbsp.
Coconut rum 4 oz. 1/2 cup
Chicken breasts, boneless, skinless, 5oz. each 2-1/2 lbs. 8 ea.
Toasted coconut (garnish) as needed
Orange slices (garnish) 8 ea.

Method

  1. To prepare the marinade, combine the coconut milk, orange juice, TABASCO® Sauce, salt, pepper, Chinese 5-spice blend and coconut rum. Blend well. Place chicken breasts in marinade and marinate for 6-12 hours.
  2. Remove chicken from marinade and discard marinade. Grill chicken over medium heat until a 165°F internal temperature is reached. Garnish with toasted coconut and an orange slice twist.

Yield: 8 servings

A delicious addition to add zest to summer menus.