Playa Blanco Chicken
Recipe type: Main Dish, Meat, Poultry
Cuisine: Tropical, Keto, Californian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Inspired by Playa Blanco in the Islas Rosarias off of Cartagena, Colombia, this quick-marinating chicken dish is stupidly delicious and also pretty easy on the belly. I like to serve it with my Super Fat Coconut Macadamia Cauliflower Rice, fresh salad, and veggies for a complete Keto meal!
  • 1 lb chicken breasts
  • 1 14 oz/400 ml can coconut milk, full fat
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground ginger
  • ½ teaspoon sea or Himalayan salt
  • ¼ teaspoon freshly ground black pepper (leave out for AIP)
  • Juice of ½ lime
  1. In a medium mixing bowl, combine coconut milk, spices, salt, pepper, and lime juice. Whisk until uniform in color and set aside.
  2. Place each chicken breast between pieces of Saran Wrap/Cling film/plastic wrap and pound with a meat tenderizer, rolling pin, or side of a wine bottle until ½"/1.25cm thick.
  3. Place the chicken cutlets into the marinade, cover, and let sit for at least 30 minutes in the refrigerator. You can marinate for up to 24 hours.
  4. Turn on grill to high and allow to warm up.
  5. Remove chicken from marinade and lightly salt both sides again.
  6. Grill for 2 - 3 minutes per side, until fully cooked and slightly golden.
  7. Remove from grill onto serving plate and cover with foil. Set aside.
  8. Transfer the remaining marinade to a small pan.
  9. Reduce by half over medium heat.
  10. Remove foil from serving dish and drizzle sauce over the chicken.
  11. Garnish with a little black pepper and fresh cilantro if desired, and enjoy!
Recipe by Chef Nicole Poirier at