Coconut Lime Chicken

6 halves skinless, boneless chicken breasts
3 Tbsp canola oil
zest of 1 large lime
1 tsp cumin
2 Tbsp soy sauce
1 - 1 1/2 tsp kosher salt
3 Tbsp sugar
2 tsp curry powder
3/4 cup canned coconut milk
juice of 1 lime
1/4 cup chopped fresh cilantro

Place chicken in a gallon zip top bag and flatten them uniformly with a meat pounder.

In a bowl, mix all the marinade ingredients together: oil, lime zest, cumin, soy sauce, salt, sugar, curry powder, coconut milk, and lime juice. This marinade may taste pretty salty to you right now, but once we put it over the chicken and rice, it will balance out. Pour the marinade over the chicken in the zip top bag, squeeze the air out and allow to marinade at least 30 minutes, or preferably up to 2 hours in the fridge.

After marinating, grill the chicken over moderately high heat in a pan with a bit of cooking spray or canola oil in it. Get the pan really hot before you add the meat - you want it to sear. Allow to sit without moving it for several minutes on each side until just cooked. The time will depend on the thickness of the meat. While cooking the meat,  add the marinade to a small saucepan and bring to a full boil for at least 2-3 minutes. (This is sufficient to kill the bacteria in it.)

Serve the chicken and a drizzle of the sauce over rice with chopped cilantro and fresh lime wedges.  This is a very important part, as these flavors bring balance and brightness to the dish.

Note: I served this with Coconut "Rumbi" Rice, so good!

Note #2: This recipe also works with SHRIMP!! 

from: Menu Musings

Honey Lime Grilled Chicken

3 tbsp reduced sodium soy sauce
2 tbsp natural honey
1 tbsp vegetable oil
juice of 1 lime
1 tbsp garlic powder (OR 2 fresh garlic cloves, minced)
1 lb boneless, skinless chicken breast

In a small bowl, whisk together all of the above ingredients.

Place chicken in a glass dish and pour the marinade over top. Flip chicken so that is is evenly coated on both sides. Let marinate for at least an hour, or up to a full day (if you can!).

When ready, grill on medium heat for 10-15 minutes, or until no longer pink on the inside.

Serve with brown rice and your favorite veggie side!

from: running to bake

The Best Ever Melt-in-Your-Mouth Ribeye Steak

2-4 choice rib-eye steaks

Seasoning:
4 -6  teaspoons salt (depending on taste)  
4  teaspoons paprika  
2  teaspoons ground black pepper  
1  teaspoon onion powder  
1  teaspoon garlic powder  
1  teaspoon cayenne pepper (I left this out for my family)
1/2 teaspoon  coriander  
1/2 teaspoon turmeric

Mix spices together. Keep leftovers to use on burgers, etc.

Preheat grill to high heat.

Place rib-eye steaks on a large platter and season with rub on all sides, let rest for several minutes. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks, cover with foil and let rest for 5 to 10 minutes before serving.

adapted from: Food.com and FoodNetwork.com

Grilled Island Chicken

1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts

Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).

Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.

Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

from: My Kitchen Cafe