So I once again had leftover chicken except this time it wasn’t already cooked. I decided to try out a new recipe. I have come to love butterflying chicken breasts because the chicken cooks 5 times faster than a whole breast! I am always looking for ways to save time in the kitchen, and this is a perfect way. Not to mention the marinade soaks better into the thinner pieces of chicken for a more flavorful bite. This chicken would be great with some citrus seasoned veggies!
Ingredients
2 lbs boneless, skinless chicken breasts
Ghee
Marinade
2 Tbls olive oil
2 Tbls coconut aminos
1/2 cup coconut milk
1 lime, zest
1 tsp ground cunim
1 1/2 tsp ground coriander
1 1/2 tsp kosher salt
2 tsp curry powder
Dash cayenne
1 Tbls honey* omit for whole30
Lime and fresh cilantro to garnish
Directions
Butterfly chicken breasts by slicing breast in half starting at the thickest side and working your way to the end. Place butterflied breasts into a gallon Ziplock bag. Mix all marinade ingredients into the bag. Seal bag removing all the air and massage marinade into chicken. Let chill in the fridge for at least 4 hours, overnight is best.
Once chicken is done marinating, remove from fridge and let come to room temperature, approximately 10-15 minutes. Heat large skillet to medium-high. Melt enough ghee to coat the bottom of your pan. Place chicken into pan, cover and cook for 3-4 minutes, flip, recover and cook for another 3-4 minutes. If all your chicken doesn’t fit in one pan, cook in batches to prevent overcrowding. Remove chicken from pan and tent under foil for 5 minutes to let the meat rest.
Serve with lime wedges and topped with fresh cilantro.
Enjoy!
x vanessa
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I’m so trying this, looks super good!!
Thanks!