Coconut Lime Marinade

May 20, 2010

Coconut Lime Marinade

Coconut Lime Marinade is great for chicken and should work wonderfully for seafood and beef as well. Try serving it with Coconut Lime Rice and Pineapple Mojitos.

Note: The picture does not show the sugar and the Coconut Milk shows more than was used. Why? Because I make stuff up as I'm cooking so sometimes I don't get a good "before" shot. Sorry! I used 3 oz. of rum in the recipe, but it was easier to photograph it in a 1 oz. container. So that's not true to the recipe either. I guess you can just consider this a picture of ingredients. Next time I make the recipe, I'll update the picture and remove this note!

Nutrition Info

Yield

Approximately 1 1/2 cups

Calories

24 per Tablespoon

How is this calculated?

Ingredients

  • ½ cup Lime Juice
  • 3 ounces rum, Malibu or other Coconut Rum
  • 1 tablespoon kosher salt
  • 2/3 cup Coconut Milk
  • 2 teaspoons sugar
  • 1 shallots, chopped finely

Directions

  1. Mix all ingredients together, making sure the sugar is dissolved. I usually do the mixing directly in the container you'll be soaking the meat in. I use the FoodSaver marinator, but a glass 9x9 pan will do just fine.
  2. Place meat in the marinade and refrigerate for 2 hours minimum up to 24 hours in advance.
  3. Cook the meat in whatever way suits your fancy.

Related Content

May 20, 2010
Coconut Lime Chicken Nuggets

First I marinated the chicken using my Coconut Lime Marinade recipe. Next I coated it with coconut milk and then dredged the chicken in whole-wheat breadcrumbs. The outcome was a winner with my boys.

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