Some people like to cook. I don’t. I derive no joy from making a mess in my kitchen and cleaning it up. So when I find a simple recipe that makes my family happy and healthy, it gets written down on a receipt or envelope. If it comes back for a second round with good reviews, it gets put in my recipe basket. But this Grilled Coconut Chicken was beyond recipe-basket-good. In fact, it was so good I pronounced it a “bloggable recipe.”
This recipe has made it through the first two rounds, and people keep asking for it … But I’m not sure how it will be received because there are no real measurements. It’s really more of a marinade that has worked deliciously for both chicken AND fish! The part I take pride in is that it’s truly my authentic recipe. Well, that is, it was a recipe I got off the internet – and I lacked three ingredients – and adapted it to work with what I had in the fridge.
That moment of truth is something that I think most cooks and chefs must enjoy: that moment where everyone takes the first bite and gives their opinion. Unlike some other, more gracious moms I know, I don’t want any opinions at the dinner table. “Just sit down, eat what’s put in front of you – because there are starving children with empty bellies all over the world – and be grateful whether you like it or not.” Yes, I really do say that … a lot!
But here’s the shocker: My whole family (ages 2 to 35) loved this grilled coconut chicken – and the fish! – from the first moment-of-truth-bite! It was then I knew I might finally have a bloggable recipe.
GRILLED COCONUT CHICKEN
Chicken tenders or breasts … or fish (we used perch caught in Flathead Lake, MT)
1 small can of coconut milk – the 3-ish ounce size?
Several shakes of paprika
Several squirts of dijon mustard
Several grinds of pepper (a.k.a. freshly ground pepper)
A bunch of squirts of lemon juice
1/4 cube of butter, melted
Shredded coconut (optional)
Try to get as many of the ingredients organic as possible. Toss it all into a glass bowl and smoosh it all together. It’s okay if the meat is a little frozen. The butter will solidify and flake but then melt again when it’s grilled. Put the bowl in the fridge for a couple hours before you grill it so the flavors can mingle and jingle. When it’s time to grill, take it slow. Be sure not to overcook the chicken or fish, keeping it moist and yummy. Sprinkle the optional coconut flakes right after the last flip so it sticks to the top. I only used half the marinade on our chicken, which is why I had some leftover to try with the fish. Both were so yummy!