I loving getting creative in the kitchen, but generally I stick to the basics because I dread the clean-up that an elaborate meal entails. I want easy and quick, but I don’t want to sacrifice flavor.
So, I started replacing ingredients with H2wOw and I am thrilled with the results. This week I looked at a coconut milk-based chicken marinade that was pretty simple, except for juicing limes and shaving ginger. I didn’t want to replace the ginger with a powder substitute or add bottled lime juice because I really value freshness.
I ended up substituting the fresh squeezed limes and shaved ginger with 4 squirts of H2wOw’s Ginger-Lime flavor and its real fruit-extracts gave my marinade a fresh, delicious zest without the hassle of prep and clean up.
Here’s the recipe I used to make my tropical, juicy chicken with some notes I added after tasting my final product.
2 boneless, skinless chicken breasts
4 squirts of Ginger-Lime H2wOw
1 3/4 cups of coconut milk
1 tablespoon of sugar
A handful of cilantro
2 dashes of cayenne pepper (optional for spice)
In a gallon ziplock baggie combine all the ingredients and let them sit in the fridge for 30 min or longer (but no longer than 2 days). After the chicken has soaked up all the flavor place the chicken breasts in a baking dish and pour the rest of the mixed ingredients on top of the chicken, letting it fill the dish. Cook in the oven for 15-20 min with the temperature set to 425 degrees.
Serve the chicken breast with the excess sauce drizzled on top. I layered my chicken on a bead of jasmine rice which was the perfect combination.
**After baking the chicken I think it may turn out even juicer if you were to cook it in a pan on the stove (heat on medium) for 10-15 min. If anybody tries this let me know how it turns out!
Thanks for reading everyone! I hope your tropical chicken transports you to the white sandy beaches of Belize! Stay tuned for another recipe using H2wOw next week 🙂