Grill up curry and lime chicken

We are always looking for unusual and delicious ways to prepare chicken on the grill. This recipe is perfect for the weekend as it does take some time for the chicken to sit in the marinade for a few hours. The longer it marinates the more flavor the chicken absorbs. We served this with rice and lime slices.

GRILLED CURRY AND LIME CHICKEN

1- 1/2 cups coconut milk

4 tablespoons ground curry

1 teaspoon ground cumin

2 tablespoons honey

Zest of 1 lime

Juice of 1 lime

1/4 cup chopped cilantro

2 tablespoons soy sauce

6 skinless, boneless chicken breasts

Combine all ingredients and whisk vigorously until well mixed. Place the chicken breasts in a large zip-close bag. Pour roughly two-thirds of the marinade into the bag. Squeeze out the air and zip it shut. Place in a large bowl and place in the fridge for a minimum of three hours.

Set up the grill with indirect heat. With a kettle charcoal grill, add the hot charcoal to one side of the grill. If using gas, turn on two burners and leave one or two turned off. With the charcoal, I added some applewood chips. Place the well-marinated chicken on the side of the grill opposite the flames. Place the lid on the grill with vents 50 percent open. Allow to cook for 20 minutes or so.

Now, move the chicken directly over the heat and grill until fully cooked, turning frequently. The chicken will be fully cooked when it hits an internal temperature of 160 degrees. When you let the chicken rest for 7 minutes or so before serving, the chicken will gain another 5 to 7 degrees. Please be careful here. The difference between a moist and perfectly cooked grilled chicken breast and a dry, unappealing piece of chicken is a matter of a couple of minutes.

Use the reserved marinade (remember we only used two-thirds to marinate the chicken) as a dipping sauce.

This story was originally published April 12, 2016 at 4:48 PM with the headline "Grill up curry and lime chicken ."