1 pack of thin chicken breast slices
3 tbsp oil
1 lime, zest and juice
1 tsp cumin
2 tbsp soy sauce
1 tsp kosher salt
3 tbsp sugar
2 tsp curry powder (I used the Penzeys sweet curry)
1 can coconut milk
1 serrano pepper, thinly sliced
1/4 cup chopped fresh cilantro
Place the chicken in a large zip lock bag.
In a medium bowl, mix together the oil, coconut milk, lime zest, lime juice, curry powder, cumin, sugar, soy sauce and salt. Pour half of the marinade onto the chicken, refrigerate the chicken for around 2 hours.
When ready to cook, pour the remaining marinade into a small saucepan and simmer while the chicken is grilling.
Grill chicken around 6-8 minutes per side, until cooked through. To serve pour the sauce over the chicken and top with the pepper slices and cilantro.