Here’s an easy make-ahead meal to pop in the freezer for a busy day. We took this on our sailing trip this summer. I froze small packages of this dish to fit in the tiny galley freezer, barbecued it on the stern of the boat and served it with Thai Coconut Rice.
6-8 boneless, skinless chicken breast halves
1-1/2 cups chopped fresh cilantro
3/4 cup canned coconut milk
12 fresh basil leaves
1 large or 2 small jalapenos, seeds removed
3 garlic cloves
1/4 inch slice of fresh ginger
1-1/2 teaspoons salt
1-1/2 teaspoons freshly ground black pepper
3/4 teaspoon ground coriander
2 teaspoons packed brown sugar
2 limes, cut into wedges, for garnish
Add marinade ingredients to food processor and puree until smooth. Arrange chicken breasts in single layer in a large ziplok freezer bag. Pour marinade over chicken, seal tightly and massage the marinade into the chicken a bit. Cover and refrigerate for at least 2 hours and up to 24 hours, or simply lay it flat in the freezer and freeze for another day.
When ready to cook, thaw completely. Place chicken on medium-hot well-oiled grill. Turn when chicken has grill marks (approx. 5-6 min). Cook until internal temperature is 165 degrees at the thickest part (about 7-8 minutes). Cover with foil and let stand on a platter for 5-10 minutes before serving. Sprinkle with additional chopped cilantro and serve with lime wedges.