Brazilian Coconut Chicken (Moqueca)

12-14 Frozen Chicken Tenders- Thawed (about 1 1/2 pounds)

The Dana Point Trinity©
- 2 TSP TGG© Mediterranean Sea Salt
- 1/2 Tsp TGG© Fine Ground White Pepper
- 2 Tsp TGG© Granulated Onion
1 Medium Red Onion Chopped
4 Cloves Garlic-peeled
1 /2 cup Cilantro (reserve ¼ cup for garnish)
Juice of 1 Lime
¼ tsp TGG© Cayenne Molido
1 can Coconut Milk (16 oz)
¼ cup Olive Oil

In Blender or food processor: Combine all non-liquid ingredients (except the chicken) and pulse to fine mixture. Add coconut milk and lime juice and blend thoroughly. Slowly drizzle in the olive oil and continue blending for about 30 seconds.
Pour the marinade over the chicken tenders in a non-reactive bowl and allow to marinate for at least twenty minutes.
(cover and refrigerate if overnight)

Fire up the grill to medium hot
Grill the marinated tenders about three minutes per side , turning twice---(about 8-9 minutes total)

Allow to rest for 5 minutes before plating and garnishing with the freshly chopped cilantro.

Serve on a bed of your favorite rice.



© 2006 Two Guys Grilling - David Biber, Michael Todd - All Rights Reserved