Description
This Coconut Lime Grilled Chicken is juicy, flavorful, and perfectly tangy, thanks to a marinade of coconut milk, lime juice, garlic, and fresh herbs. Served over fluffy rice, it’s a tropical-inspired dinner that’s simple, vibrant, and perfect for grilling season.
Ingredients
For the Coconut Lime Chicken Marinade:
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1 1/2 lbs boneless, skinless chicken thighs or breasts
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1 (13.5 oz) can full-fat coconut milk
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1 tablespoon olive oil
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Juice and zest of 2 limes
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3 cloves garlic, minced
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1 tablespoon fresh grated ginger (or 1 teaspoon ground)
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1 tablespoon honey or maple syrup
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1 teaspoon ground cumin
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1/2 teaspoon crushed red pepper flakes (optional)
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Salt and black pepper, to taste
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2 tablespoons chopped fresh cilantro or basil
For Serving:
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Cooked jasmine or basmati rice
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Lime wedges
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Extra chopped herbs for garnish
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Optional: sliced avocado, mango salsa, or grilled veggies
Instructions
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Marinate the Chicken:
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. -
Grill the Chicken:
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 (internal temp 165°F). Rest for a few minutes before slicing. -
Assemble the Bowls:
Serve grilled chicken over warm rice. Garnish with lime wedges, fresh herbs, and any optional toppings like avocado or mango salsa.
Notes
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For extra coconut flavor, cook rice with half coconut milk and half water.
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Make it spicier by adding more red pepper flakes or a spoonful of chili paste to the marinade.
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Great for meal prep—chicken and rice reheat beautifully.