Coconut Lime Grilled Chicken (Print Version)
# Ingredients:
→ Coconut Lime Chicken Marinade
01 -
1 1/2 lbs boneless, skinless chicken thighs or breasts
02 -
1 (13.5 oz) can full-fat coconut milk
03 -
1 tablespoon olive oil
04 -
Juice and zest of 2 limes
05 -
3 cloves garlic, minced
06 -
1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
07 -
1 tablespoon honey or maple syrup
08 -
1 teaspoon ground cumin
09 -
1/2 teaspoon crushed red pepper flakes (optional)
10 -
Salt and black pepper, to taste
11 -
2 tablespoons chopped fresh cilantro or basil
→ Serving
12 -
Cooked jasmine or basmati rice
13 -
Lime wedges
14 -
Extra chopped herbs for garnish
15 -
Optional: sliced avocado, mango salsa, or grilled veggies
# Instructions:
01 -
In a bowl or zip-top bag, combine coconut milk, olive oil, lime juice and zest, garlic, ginger, honey, cumin, red pepper flakes, salt, pepper, and herbs. Add chicken and marinate in the fridge for at least 1 hour, ideally 4–6 hours.
02 -
Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and let excess drip off. Grill chicken for 5–6 minutes per side or until nicely charred and cooked through, with an internal temperature of 165°F. Allow to rest for a few minutes before slicing.
03 -
Serve grilled chicken over warm rice. Garnish with lime wedges, fresh herbs, and any optional toppings like avocado or mango salsa.
# Notes:
01 -
For extra coconut flavor, cook rice with half coconut milk and half water.
02 -
Make it spicier by adding more red pepper flakes or a spoonful of chili paste to the marinade.
03 -
Great for meal prep—chicken and rice reheat beautifully.