For at least 25 years, my mother has been preparing this rich eggnog for everyone, and more people request it every year. It employs three different types of alcohol; you don’t have to buy the most expensive or the best brands. Take note that alcohol essentially “cooks” uncooked eggs. Once prepared, the eggnog should be kept in the refrigerator and consumed within a week. Before serving, give it a gentle swirl to include the egg whites that rise to the top.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 chicken cutlets |
Ingredients
- 1 (14 ounce) can coconut milk
- 2 tablespoons curry powder
- 1 medium lime, zested and juiced
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon salt, or to taste
- ½ teaspoon ground coriander
- ¼ teaspoon white pepper
- 3 medium scallions, sliced, white and green parts divided
- 6 (4 ounce) skinless, boneless chicken cutlets, about 1/2-inch thick
- fresh cilantro or parsley for garnish (optional)
Instructions
- Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove cutlets from the marinade, shaking off the excess. Discard marinade.
- When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.
- All grills are different, so the cooking time is approximate. Be sure to monitor the cutlets as they cook, so they will not dry out.
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 15 g |
| Sodium | 608 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I forgot to add the honey but it turned out great. I don’t have a grill so I poured everything in a baking dish and cooked it in my oven. The chicken was juicy and the marinade made a delicious sauce I had to stop myself from saving when the chicken was gone.
I made this recipe as written except I used chicken breasts. Marinated it for 6 hours and they were fantastic! This recipe is a keeper!!
I only used one tablespoon of a good quality curry powder. This recipe was delicious.