1/3c+2T canned Coconut Milk
1tsp Sesame Seed Oil
1T + 1tsp Balsamic Vinegar
2T + 1tsp Soy Sauce
1/2T Lemon Juice
1/2tsp Red Pepper Flakes
1/2tsp Garlic Powder
We marinaded about 5hours.
Fantastic on the Charcoal Grill. Make a hill in center of charcoal grill (Highest point of charcoal, in center). Light charcoal. Once to a sizzle (Charcoal should be glowing and ashy), lay the chicken near outer parts of grill. Use stepped on pop can to partially prop lid up (Inch or two). Leave the chicken alone (Unless burning), til you can easily slide a spatula under (It is ready to flip when it doesn’t stick so much). Flip once, cook other side til done.
(We have a gas and charcoal grill- Charcoal is our favorite. Once you get the hang of it, it can be yours too. If not, there’s a good chance you may be doing something wrong. You shouldn’t be eating charcoal with hint of chicken!)
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1/8 tsp Sesame Seed Oil
1c Mushroom, sliced
1 small Onion, Chopped
1 Carrot, grated
1/2 Orange Bell Pepper, chopped
1/2 Red Bell Pepper, chopped
1T Oyster Sauce
1T Soy Sauce
1.5T Brown Sugar
1/4 tsp Red Pepper Flakes
1T Lemon Grass, Fresh Herb, Minced
3 Chicken Broth Cubes
1 can Unsweetened Coconut Milk (About 14oz)
1/2 lb Shrimp, detailed and deveined
1c packed with Crab Meat (I used imitation)
Add all to crockpot. Cook on low 4 hours. Serve.
Posted in Chili, Soup, & Stews, Recipes
Tagged coconut, coconut milk, coo coo nuts, crap, crock pot, crockpot, shrimp, soup