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made this tonight, and i must say, it turned out better than i expected. thought some of you may want to give it a try!

note: the recipe is for 2 large boneless, skinless chicken breasts. it was just the wife and i, so remember to double everything if need be!

also..you are going to want to marinade this overnight, so keep that in mind as well

-2 large skinless, boneless chicken breasts
-1/2 cup coconut rum (i used capt. morgan parrot bay)
-1/4 cup brown sugar
-1/3 cup soy sauce
-2 tablespoons of garlic powder

mix everything in a bowl and then pour into a ziplock bag.
poke a few holes in the chicken with a knife and place chicken breasts in bag.
put the bag in your fridge and let it sit overnight.
next night, grill the chicken over medium heat, flipping every so often.
-----i grilled mine until the internal temp was around 175-180.
serve with your favorite sides. (we did baked beans, bread, and potato salad)
-we also had some papaya lime grilling sauce as a dipping sauce...AMAZING! (it's tough to find though )

ENJOY!!!!!!

This sounds so good....I'm making it tomorrow and eating it the next day. THANKS!

That sounds really delicious.
I found a great recipe as well:

CRISP COCONUT CHICKEN WITH ROASTED RED
BELL PEPPER SAUCE

1 red bell pepper, roasted and chopped
1/2 tsp. fresh lemon juice
1/4 tsp. sugar
Cayenne to taste
1 tbsp. olive oil
1 garlic clove, minced and mashed to a paste with 1/4 tsp. salt
1/8 tsp. ground ginger
1 tbsp. Dijon-style mustard
1 whole skinless boneless lg. chicken breast (about 10 oz.), halved
All-purpose flour seasoned with salt and black pepper for dredging chicken
An egg wash made by beating 1 lg. egg with 1 tsp. water
1 c. sweetened flaked coconut
2 tbsp. unsalted butter
2 tbsp. dry sherry

In a blender, puree the bell pepper with the lemon juice, sugar, cayenne, oil, and salt and pepper to taste until the sauce is smooth.

In a small bowl, whisk together garlic paste, ginger, and mustard and spread the mixture onto both sides of the chicken.

In separate bowls, have ready the seasoned flour, egg wash and coconut. Dredge the chicken in the flour, shaking off the excess, dip it in egg wash, letting the excess drip off, and coat it thoroughly with coconut, pressing the coconut to make it adhere.

In a large oven-proof skillet, heat the butter over moderately high heat until the foam subsides and in it saute the chicken for 2 minutes on each side, or until the coconut is golden. Add the sherry, transfer the skillet to a preheated 375 degree oven, and bake the chicken for 10 to 12 minutes, or until it is just cooked through. Divide the sauce between 2 large plates and arrange the chicken on it. Serves 2.

Bon Appetit! Hope you like as much as i did!

Saw this recipe earlier this week and been dying to try it. Just put the chicken in the marinade now and hope I can wait til tomorrow evening to grill it up!

Sounds great! I will try this, I bet it would also be awsome on pork chops!

I will be trying the coconut chicken in the next few days.
Got to get rid of the holiday leftovers first.

Made this a few nights ago was very good and grilling it in the middle of a blizzard made it that much better

I just found these recipes and we're having a preparty tomorrow night to get in the mood for Alpine. I think I'm going to cut the chicken into strips, make the marinade from the first recipe then coat it with the egg wash/flour/coconut coating from the second recipe and bake them. Hopefully will make a great appetizer.

I definitely have coconut rum on hand I'll be making this for company this weekend; can't wait to try it!

Made it last last weekend-AWESOME! Had to bake it in the oven, since I don't have a gril. Heck, I don't even have an "outside" Basted them with some butter after I turned them over to keep them moist. Big hit!

I'm thinking these would make great "meat on a stick" items for cookouts. The recipe is definitely now in my permanent collection!

We cannot wait to try this recipe. I think I'm going to make it next weekend. Am really excited about trying it.

FinnsU.P. wrote:I just found these recipes and we're having a preparty tomorrow night to get in the mood for Alpine. I think I'm going to cut the chicken into strips, make the marinade from the first recipe then coat it with the egg wash/flour/coconut coating from the second recipe and bake them. Hopefully will make a great appetizer.

Made these back in March combining the two recipes and they were awesome! We had a couple of strips left over and they were even better the next day. Just thought to let you since I was looking the recipes over to make them for Alpine in only 4 days! Whooo hooooo!!!!!!!

FinnsU.P. wrote:

FinnsU.P. wrote:I just found these recipes and we're having a preparty tomorrow night to get in the mood for Alpine. I think I'm going to cut the chicken into strips, make the marinade from the first recipe then coat it with the egg wash/flour/coconut coating from the second recipe and bake them. Hopefully will make a great appetizer.

Made these back in March combining the two recipes and they were awesome! We had a couple of strips left over and they were even better the next day. Just thought to let you since I was looking the recipes over to make them for Alpine in only 4 days! Whooo hooooo!!!!!!!

How big were the strips and how long did you bake them? Sounds really good. I make grilled coconut lime shrimp, this sounds like it might be a good thing to serve with it.

I just cut the breast into about 1" strips, marinaded them in the stuff from the first recipe, then dredged them in the stuff from the second recipe. I also followed the second recipe for the browning and baking. I don't remember just how long we baked them, but I'm guessing I started with the 12-14 minutes called for then just kept cutting into one of the thicker ones to make sure it was cooked all the way through. They made great finger food and were even really good when eaten cold out of the fridge the next day.
Your coconut lime shrimp sound great. Are you willing to share the recipe?
Good luck with the chicken - hope you enjoy!