The next time you have a barbecue, try this great dish from Ballyhoo’s restaurant. The coconut milk ads a little sweetness to the chicken and makes the chicken wonderfully moist. For those of you who do not like the flavor of coconut, have no fear, because the cooking process removes all of the coconut flavor from the finished dish. While this recipe calls for chicken breasts cut into strips, this marinade works well with any type of chicken –wings, whole roasted, bone in thighs…I think you get the idea.
Makes 4 servings
2 pounds of boneless, skinless chicken breasts
12 ounces unsweetened coconut milk
1 cup Italian dressing (bottled or homemade, the choice is yours)
Place chicken breasts into a bowl and cover with coconut milk and Italian dressing. Stir well so that the chicken breasts are covered with the marinade. Cover and place into refrigerator. Allow chicken to marinate for at least 2 hours. Grill on a pre-heated barbecue grille over medium high heat until chicken is white throughout and at least 165 degrees F. Allow grilled chicken to “rest” for approximately 10 minutes after cooking. Serve and enjoy!
Each week, this column focuses on fresh local seafood and beverage recipes from the famous restaurants, and the local legends that prepare these dishes throughout the Keys. If you have a local favorite recipe, or would like to see a recipe from a local restaurant included in this column, please write to the author at firstname.lastname@example.org.