4 skinned, boned chicken breast halves, (about 1½ to 2lbs.)
Grated zest and juice of 2 limes
½ cup canned coconut milk
1/8 tsp. salt
Pinch cayenne pepper
1 tsp. fish sauce, optional
Marinate chicken in half the lime juice (about 1½ tbsp.)
Warm coconut milk over low heat; season with salt, cayenne and fish sauce.
Add lime zest.
Put chicken smooth skin side up on hot grill. If using or an ungreased baking
sheet lined with foil and place in the broiler. Add remaining lime juice
to coconut milk mixture.
Grill or broil chicken, turning once until nicely browned on top and no longer
pink inside, about 12 minutes.
Transfer to a warm platter. Adjust seasonings to your taste. Garnish with
scallions and cilantro. Serve with white rice and some extra sauce, if desired.
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