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Whistling Marinated Chicken

WHEN I was a girl, I helped my father prepare Sunday dinner. He sparked my interest in cooking, and we often made this dish together. Papa allowed me to do all the chopping. When I did so, he'd tell me to whistle. Why? Because he knew if I whistled, I wouldn't be eating what I chopped! -Harriet Cremeen, Hensley, Arkansas
  • Total Time
    Prep: 20 min. + marinating Cook: 25 min.
  • Makes
    4 servings


  • 1 cup unsweetened apple juice
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 2 teaspoons curry powder
  • 2 teaspoons salt
  • 1/2 teaspoon crushed red pepper flakes
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon olive oil
  • 1-1/4 cups water, divided
  • 2 tablespoons cornstarch
  • 1/4 to 1/2 cup minced fresh parsley


  • In a small bowl, combine the first seven ingredients. Pour half into
  • a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and refrigerate for at least 8 hours. Cover and refrigerate remaining marinade.
  • Drain marinade from chicken. In a large skillet over medium heat, brown chicken in oil. Add reserved marinade and 1 cup water; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 170°.
  • Combine cornstarch and remaining water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley.

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