Coconut Lemonade Recipes Recipes Recipe For Chicken

LEMONADE CHICKEN

Steps:

• In a large resealable bag, combine the first five ingredients. Remove half of the marinade to a small bowl; cover and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate overnight, turning occasionally., Drain and discard marinade. Grill, covered, over medium heat for 10 minutes on each side, basting occasionally with reserved marinade. Grill 5-10 minutes longer or until chicken juices run clear; basting and turning several times.

VIETNAMESE COCONUT LEMONGRASS CHICKEN

Steps:

• Melt the butter in a medium skillet over medium heat. Add the half the onion and all the garlic and cook, stirring frequently, until both begin to soften, about 7 minutes. Add the salt (if using), black pepper, sugar, chopped ginger and chicken. Cook over medium-high heat until the sugar melts and the onion mixture and chicken begin to brown, about 15 minutes.
• Add the remaining onion, the chili peppers, lemon grass, curry powder, soy sauce, fish sauce and coconut milk. Stir, reduce the heat to medium-low, cover, and cook until the chicken is no longer pink at the center, about 10 minutes. Remove the lid and simmer (adjusting the heat if necessary) until the sauce thickens and the chicken is tender, about 10 minutes more.
• Serve warm garnished with coconut shavings if desired. This dish tastes even better the next day!

COCONUT CHICKEN

Steps:

• Pour half the coconut milk, the garlic, soy sauce, and lime juice into a resealable plastic zipper bag, and shake to thoroughly combine the marinade. Place the chicken strips into the bag, squeeze several times to coat the chicken with marinade, and refrigerate at least 3 hours. Reserve the rest of the coconut milk.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with olive oil.
• Place the shredded coconut into a blender or food processor and pulse several times until the coconut is ground into crumbs. Mix it with panko crumbs, salt, and black pepper in a bowl. Place the flour into a second bowl, and the egg into a third shallow bowl. Shake excess marinade from chicken strips, and dip them into the flour to thoroughly coat; then dip into egg, and finally into the coconut crumb mixture. Place the coated strips onto the prepared baking sheet.
• Bake the chicken strips in the preheated oven until golden brown, about 30 minutes.
• Mix the reserved coconut milk and mayonnaise in a small saucepan, and bring to a simmer over medium-low heat; serve the sauce drizzled over the chicken strips or on the side for dipping.

COCONUT LEMONADE

Steps:

• Fill a low-ball glass with ice. Pour coconut rum and peach brandy over ice. Top with grapefruit-flavored soda; squeeze lime over soda. Stir.

CRAZY COCONUT LEMONADE

Steps:

• Muddle the mint leaves, sugar, lemon slices and lime slices with a muddler or pestle in the bottom of a large glass. In a blender, mix a little ice, water, coconut milk, lemon juice, lime juice and rum (if using). Give drink a quick blend. Pour into glass with muddled mint mixture. Garnish with mint sprigs and lime slices.

COCONUT CHAI LEMONADE RECIPE - (4.8/5)

Steps:

• Add coconut milk and sugar to a small saucepan over medium-low heat. Stir to combine. Once the syrup starts to steam, add the chai tea bags and stir. Let steep for about 5 minutes, then remove from heat and remove the tea bags. Let cool to room temperature. Add the lemon juice, coconut chai syrup, and water to a shaker filled with cracked ice. Shake briefly to combine (3 seconds). Empty the entire contents of the shaker into a lowball glass. Garnish with a lemon wheel and top with freshly grated cinnamon.