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Coconut Ginger Lime Chicken

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“An offspring of the recent RSC #9, this recipe was inspired by some leftover light coconut milk. Despite it's odd origins this chicken is light, easy and delicious. You could give it a more Thai feel with the addition of nam pla or a more Caribbean flair by replacing the cayenne with a small amount of finely diced scotch bonnet peppers. While I prepared this on my George Foreman, certain it would work equally well on an outdoor grill. (As per WW Recipe Builder, 3 pts per serving.)”
READY IN:
13mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all ingredients for the marinade in a non-reactive container or resealable bag.
  2. Add the chicken cutlets and marinate for 2 to 4 hours.
  3. Remove chicken from marinade loosely shaking off bits. Cook on indoor grill for 5 minutes until juices from chicken run clear.

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