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Grilled Coconut Lime Chicken Recipe

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3.9 from 12 reviews

A flavorful and juicy Grilled Coconut Lime Chicken marinated in a zesty blend of coconut milk, lime, soy sauce, and spices. Perfectly grilled to tender perfection, this dish pairs the creaminess of coconut with bright lime and the warmth of red curry, making an irresistible meal for any occasion.

Ingredients

Marinade

  • 1 cup canned coconut milk
  • 3 tablespoons canola or vegetable oil
  • Zest and juice of 2 limes
  • ¼ cup soy sauce
  • ¼ cup granulated sugar
  • 2 tablespoons chopped cilantro
  • 1 tablespoon red curry paste
  • ½ teaspoon ground cumin
  • ½ teaspoon red pepper flakes

Main

  • 2 pounds thin-cut, boneless skinless chicken breasts (about 4)

Optional Garnish

  • Lime wedges
  • Chopped cilantro

Instructions

  1. Prepare the Marinade: Add all marinade ingredients—coconut milk, oil, lime zest and juice, soy sauce, sugar, cilantro, red curry paste, cumin, and red pepper flakes—into a zip-top bag. Squish the bag until ingredients are well combined.
  2. Marinate Chicken: Place the chicken breasts into the marinade bag and squish again to coat evenly. Seal and refrigerate for at least 4 hours or up to overnight for maximum flavor infusion.
  3. Bring to Room Temperature: Remove chicken from fridge about 30 minutes before grilling to allow it to come to room temperature, ensuring more even cooking.
  4. Preheat Grill: Heat your outdoor grill to medium heat, aiming for a temperature between 375°F and 400°F. Oil the grill grates generously with canola oil to prevent sticking.
  5. Grill Chicken: Place the marinated chicken on the grill grates, reserving the marinade for basting. Baste the chicken generously with the marinade, close the grill lid, and cook for 6-7 minutes.
  6. Flip and Continue Cooking: Flip the chicken breasts, baste again with reserved marinade, and grill for another 5-6 minutes until the internal temperature reaches 165°F, ensuring the chicken is cooked through and juicy.
  7. Rest Chicken: Remove chicken from grill and let rest for 5 minutes. This allows juices to redistribute for a moist bite.
  8. Optional Garnish and Serve: Garnish grilled chicken with additional chopped cilantro and a squeeze of fresh lime juice. Serve with lime wedges if desired.
  9. Indoor Grill Pan Instructions: Follow marinade steps, then bring chicken to room temperature for 30 minutes. Heat a grill pan over medium-high heat until very hot, oil lightly with peanut or vegetable oil. Cook chicken on the grill pan for 6-7 minutes on the first side, flip, baste with marinade, and cook another 5-6 minutes until 165°F internal temperature. Avoid crowding the pan; cook in batches if needed. Rest chicken 5 minutes before slicing and serving.

Notes

  • Marinating for at least 4 hours enhances flavor but overnight marination is best.
  • Use a meat thermometer to ensure chicken cooks safely to 165°F.
  • If using an indoor grill pan, avoid overcrowding to ensure proper searing.
  • Can substitute chicken thighs if preferred, adjusting cook time accordingly.
  • Reserve marinade for basting only; do not consume marinade that has touched raw chicken without cooking.

Find it online: https://recipeplenty.com/grilled-coconut-lime-chicken-recipe/