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 turned out so excellent. What a flavor! And so juicy and tender!
Try it out and see what you think!
Smoked Coconut Lime Chicken Breast
You will need:
4 boneless skinless chicken breasts
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
1) Thoroughly clean the chicken breasts and place them into a sealable container.
2) Mix all the marinade ingredients together and pour over the chicken breasts. Seal it up and place this into the refrigerator for 8 hours or overnight.
3) Once the chicken is marinated, take them out of the refrigerator to warm up close to room temperature.
4) Now we need to get the smoker going. I used apple wood for this one. A good fruit wood always goes well with poultry. You’ll want to get the smoker up to a temperature of 240 degrees F and let it settle in there before putting on the chicken.
5) Once the smoker temperature has settled in at 240 degrees F, put the chicken on and close up the smoker. Maintain the temperature throughout the cook at this temperature. Of course, as always, it will fluctuate off and on 10 to 15 degrees.
6) You’ll want to monitor the temperature of the chicken breasts by putting a digital probe into the center of one of the breasts. When the temperature reaches 165 degrees F inside the chicken breast, take it off, because it’s time to eat! This took me exactly 3 hours to achieve the temperature of 165 degrees F.