This coconut lime chicken is one of those recipes that looks a little funky when you read through the ingredients, but transports you to a mystical, magical place with the first bite.  This is one of our top 5 favorite chicken recipes because the flavors are just so amazing, but it’s also a nice change of pace from the typical weeknight meals we eat (because we often keep our day to day meals on the less adventurous side…our kids are still learning to appreciate bold flavors, but they will eat this chicken without too much grumbling!)

Not only do I have this great recipe to share with you, but I also want to show you the fun new way I cooked it!  I received this Avalon Bay AirFryer to review, and we’ve been cooking different foods in it (and actually, we’re excited to try lots of different things!).  I have my 11 year old cook chicken nuggets and they come out crispy and browned, and they aren’t tough.  (I have a thing about tough chicken.  I. just. can’t.)  We even cooked hot dogs for the kids in it one night, before the hubs and I left for date night.  Normally we cook them on the griddle (because boiled meats are a no-go in our house), and we actually liked the texture better from the AirFryer, and they were done a lot faster, with no turning.  Can I even tell you how happy that makes me?!

If you’re wondering what an Air Fryer is, it’s a lot like a deep fryer, but you’re using circulated air instead of oil to cook your food.  It’s like a mini counter-top convection oven.  This means you can use the air fryer for anything you can cook in the oven (note: it won’t work for some things, like freshly battered foods).  You can cook anything from jalapeno poppers to chicken nuggets to french fries.  If you have more than one layer of food, just pull the basket out half way through the cook time, give it a few good shakes, then finish off the time.

So, did I like the AirFryer for real food (and not just kid food)?  Yes!  The chicken came out tender and juicy, and I didn’t have to worry about turning it or burning it, since the AirFryer shuts off when the time is up.  I love things that make my life easier.  It has a super easy-to-use digital display, it actually cleans up really fast (very important!), and it fits under the cabinet on my counter.

Coconut Lime Chicken

Ingredients:

Marinade:

• 3 Tbsp avocado oil
• zest of 1 lime
• juice of 1 lime
• 2 tsp curry powder (yellow)
• 1 1/2 tsp ground coriander
• 1 tsp cumin
• 1/4 tsp dried cilantro
• 2 Tbsp liquid aminos (or soy sauce)
• 2 Tbsp pure maple syrup (or sugar)
• 1/4 tsp chile paste (optional)
• dash cayenne
• 1 clove garlic, minced
• 1/2 cup coconut cream (or milk)

• 4 chicken breasts
• lime wedges for serving

Coconut Rice:

• 2 cups jasmine rice
• 1 can coconut cream (or milk)
•  2 1/4 cups water
• 1 tsp salt

Directions:

1. Add all marinade ingredients in a ziploc bag or medium mixing bowl.
2. Add chicken, making sure to coat with marinade.
3. Marinate for at least 2 hours, or overnight.
4. When ready to cook chicken, start the rice.  Add all rice ingredients to a large saucepan (or stockpot).  Bring to a boil, then cover and reduce heat, for 15 minutes.
5. Pour marinade into a saucepan and add chicken breasts to the air fryer.  I cooked mine in a single layer.  Cook at 370 degrees for 10-15 minutes (the time will depend on the size and thickness of your chicken.  Mine took 12 minutes).
6. While chicken is cooking, bring the marinade to a boil over medium heat, stirring occasionally, for about 10 minutes.

Notes:

• I bought chile paste for a another recipe and hadn’t used it again (forgotten ingredients make me sad).  I put a little in the marinade and loved it.  Doesn’t really add heat, just subtly enhances the flavor.  I found it in the Asian section at Smith’s (Kroger).
• I buy my coconut cream at Trader Joe’s.  They usually have it, but it can be hard to find at other stores.  Asian markets carry it as well.  Coconut milk works just as well in this recipe.  I used coconut cream because I was out of coconut milk, and I kind of loved the extra creaminess that the coconut c.
• I used to make half the amount of rice, which was just about right to use up the coconut milk after making the marinade.  We always ran out of rice so fast that I started doubling the amount.  I never have trouble using extra coconut milk or cream…I usually just throw it in a smoothie!
• If my chicken breasts are thick, I like to filet them.  They cook faster and more evenly.
• The chicken can also be cooked on the grill, in a cast iron skillet, or broiled.

If you think the AirFryer is for you too, you might want to check out these cool accessories!

Chicken adapted from Fine Cooking and rice lightly adapted from Mel’s Kitchen Cafe.