4 boneless/skinless chicken breasts
2 garlic cloves
3 tablespoons cilantro
1 fresh green chili, deseeded
3/4 inch piece fresh ginger
finely grated rind of 1 lime
3 tablespoons lime juice
2 tablespoons light soy sauce
3/4 cup coconut milk
1/4 cup chicken broth.
Using a sharp knife, cut 3 deep slashes into the skinned side of each chicken breast. Place the breasts in a single layer in a glass dish.
Put the garlic, chili, ginger, cilantro, lime rind and juice, soy sauce, and coconut milk in a food processor or blender and process until smooth.
Spread half the puree over both sides of the chicken breasts, coating evenly. Cover the dish and leave to marinate in the refrigerator for 1 to 2 hours.
Lift the chicken from the marinade, drain off the excess and place on a baking sheet. Roast in a 450°F oven for 10 minutes. Drain off any juices that have gathered into a sauce pan and add the remaining reserved marinade to sauce pan as well. Return chicken to oven and continue to cook under the broiler until golden approximately 5 to 10 more minutes.
Add 1/4 cup chicken broth to marinade and bring Marinade to a boil. Simmer for a several minutes. Serve with chicken breasts.