1tablespoonfinely grated fresh ginger or ginger paste
2teaspoonsground turmeric
1teaspooncumin
½teaspoonground coriander
¼cupchopped fresh cilantro
1-2poundschicken breasts or chicken tenders
Lime wedges, for serving (optional)
Instructions
In a medium bowl, whisk together the coconut milk, garlic, brown sugar, salt, ginger, turmeric, cumin, coriander and cilantro.
Place the chicken in a gallon-size ziploc bag; pour in the marinade. Seal the bag and press until the marinade coats the chicken evenly. Refrigerate for 2 hours or up to 24 hours.
Preheat a grill to medium-high.
Remove the chicken from the marinade, letting the excess marinade drip back into the bag.
Grill the chicken until cooked through (time will depend on thickness of chicken - about 5-6 minutes per side for chicken breasts and 2-3 minutes per side for chicken tenders).
Let the chicken rest for a few minutes before serving.
Notes
Alternate Cooking Methods: if you don't have a grill, this chicken could be cooked on a grill pan, pan-fried in a skillet or or broiled in the oven. I've even thought about tossing the chicken and marinade into the Instant Pot for 7-8 minutes high pressure and see how that goes (haven't tried that yet, though).