About this recipe:While far from authentically Thai, the coconut and lime marinade does impart a taste of the Orient whilst still being mild enough to appeal to most tastes, making a good mid-week family meal or something slightly different to serve at a braai/BBQ. Cooked, cooled and then thinly sliced, this chicken also makes for a wonderful sandwich-filler or salad-topper. However, my favourite way of serving it is with a massive pile of stir-fried julienned vegetables, making this the perfect Banting/LCHF dinner option.
Cover the chicken with some cling-film and, using a rolling pin, lightly pound the meat. You don’t want to flatten it, you just want to loosen the meat fibres slightly. Remove the cling film, transfer the chicken to a bowl and season with salt and pepper.
In a large bowl combine the coconut milk, lime zest, chilli and fish sauce. Place the chicken breasts in the marinade, making sure that the meat is completely submerged. Cover the bowl and refrigerate overnight. Remove the bowl from the fridge an hour before you are ready to cook the chicken.
The next day, heat a heavy-based frying pan until very hot. Take the chicken out of the marinade and place on a plate, reserving the marinating liquid. Drizzle the chicken with some plain cooking oil. Place the chicken in the hot pan and cook for about 4 minutes per side, basting the chicken with the reserved marinade as you go, until the chicken is no longer pink in the centre. Serve with stir-fried vegetables and finish with a squeeze of fresh lime.