Chicken with Coconut and Spring Onions

    2 hours 20 min

    Sometimes I add fresh or dried chillies to the marinade to spice it up a little. I serve it warm, with shredded lettuce in a tortilla wrap.

    27 people made this

    Serves: 6 

    • 8 tablespoons soy sauce
    • 8 tablespoons white wine vinegar
    • 1 clove garlic, crushed
    • freshly ground black pepper to taste
    • 4 boneless, skinless chicken breast fillets, diced
    • 4 tablespoons fresh lemon juice
    • salt to taste
    • 75g (3 oz) desiccated coconut
    • bunch spring onions, chopped

    Prep:2hr  ›  Cook:20min  ›  Ready in:2hr20min 

    1. To make the marinade: Combine the soy sauce, vinegar, garlic and ground black pepper. Mix together. Marinate chicken in refrigerator for 2 to 4 hours.
    2. Remove chicken from refrigerator and dispose of marinade. Grill or barbecue chicken for 25 to 20 minutes or until cooked through and juices run clear.
    3. Put chicken in a medium bowl. Add the lemon juice and salt and mix together. Then add the coconut and 3/4 of the spring onion. Mix all together, top with remaining spring onion and serve.

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