Calypso Chicken with Lime

Serves 6
5 TBSP fresh lime juice, divided
2 TBSP olive oil
6 5 oz. boneless, skinless chicken breast halves
1 cup unsweetened coconut milk (I like Thai kitchen lite coconut milk)
½ cup heavy cream
1-½ TBSP grated lime zest
3TBSP peeled fresh ginger, finely minced
1 tsp. salt, divided
½ tsp. freshly ground pepper, divided
1/3 cup coarsely chopped cilantro
3 TBSP shredded coconut toasted in a dry skillet over low heat (about 5 minutes)

1- Preheat broiler or prepare grill.
2- In a large bowl, whisk together 3 TBSP of lime juice and the olive oil. Add the chicken pieces, and toss them to coat. Let meat marinate in the refrigerator for at least 30 minutes.
3- In a medium saucepan, whisk together the remaining lime juice with the coconut milk, cream, lime zest, ginger, ½ tsp. salt and ¼ tsp. pepper. Heat until small bubbles form around the edge of the pan. Set aside.
4- Remove chicken from marinade; sprinkle with remaining salt and pepper. Broil or grill until cooked through (8-10 mins.). Transfer to platter. Cover to keep warm.
5- Over low heat, warm the sauce. Spoon over chicken, then sprinkle with cilantro and toasted coconut. Serve over rice.