I’ve been wanting to try out coconut in a marinade for a while now, but instead of coconut milk, I’m using coconut juice. Coconut milk really doesn’t have that strong of a flavor, but the juice seems to have a much stronger coconut flavor to it.
This has all the right complimentary flavors with the coconut, because these chicken breasts I recently used it on, “Smoked Coconut Lime Chicken Breast” turned out really tasty. What a flavor! And so juicy and tender!
Coconut Lime Marinade
2 cups Coconut Juice (usually found in the Asian section)
1/4 cup lime juice
2 Tablespoons brown sugar
1 Tablespoon ground ginger
1 Tablespoon garlic powder
1 Tablespoon chopped cilantro
1 teaspoon salt
Thoroughly mix all the ingredients together, and store in a air tight container if not using right away. And remember, never reuse marinade once you’ve had it mixed with raw meat, unless you’re cooking it to a temperature above 140 degrees F.