Spicy Thai Chicken



  • 3/4 - cup finely chopped onions
  • 3 - tablespoons lime juice
  • 3 - tablespoons soy sauce
  • 1 - clove chopped garlic
  • 1 - teaspoon hot pepper sauce
  • 1 - teaspoon ground coriander
  • 1 - teaspoon crushed red pepper
  • 3/4 - cup Coco Lopez® Cream of Coconut
  • 4 - 4-ounce boneless, skinned chicken breast halves as desired paprika


In mixer bowl, combine onions, lime juice, soy sauce, garlic, hot pepper sauce, coriander and red pepper flakes; on high speed, beat until smooth. Add cream of coconut; mix well. Reserve ¾ cup marinade for baking. Pour remaining marinade over chicken. Cover; marinate in refrigerator 2 hours. Remove chicken from marinade. In steam table pans, arrange chicken in single layer; pour reserved marinade over chicken. Sprinkle with paprika. Bake covered 30 minutes or until chicken is tender. Refrigerate unused servings.