Grilled Coconut-Lime Chicken Recipe

Grilled chicken can be decidedly plain, or it can be superior in both flavor and texture. Chances are good that you've experienced it both ways, but would choose the latter in a heartbeat.

The secret to creating a grilled chicken masterpiece is to opt for the thighs, instead of the boneless chicken breast, and to create an enticing marinade with lime juice, coconut milk, and a homemade curry paste. It never hurts to add in some minced ginger and garlic, too, for some unexpected spicier notes.

Coconut and lime are typically the flavors of summer, though if you are grilling in winter, this may be a good reason to invoke sunnier memories with the flames of the grill.

On the opposite end, there is also a cold weather favorite of ours, creamy coconut lime chicken soup, that keeps our spirits warm and going strong, all winter long. Let's just agree then that coconut and lime are crazy-compatible seasonings meant to enrich our lives the whole year through.

While we are onto the grilled coconut-lime topic, have you ever considered baking a platter of coconut-lime shrimp? It is a wonderful way to get out of a chicken rut, and an ingenious way to mix up seafood and poultry using like-minded ingredients.

Maybe they would be scrumptious when served side by side in all their coconut and lime glory?

Grilled Coconut-Lime Chicken Recipe

Serves: 4 Prep: 15 min + 4 h Cook: 20 min

Ingredients

• 2 lbs. chicken thighs, boneless and skinless
• 1 shallot, minced
• 1 tbsp. fresh ginger, minced
• 1 garlic clove, minced
• ½ cup fresh cilantro, chopped
• ¼ cup fresh lime juice
• 1 tbsp. fresh lime zest
• 2 tbsp. homemade red curry paste
• ¼ cup olive oil
• 1 cup coconut milk
• Sea salt and freshly ground black pepper

Preparation

1. In a bowl, combine the shallot, ginger, garlic, lime zest, lime juice, red curry paste, and olive oil.
2. Whisk everything until well combined, and slowly pour in the coconut milk while whisking until well emulsified.
3. Add the cilantro, season to taste, and give everything one final whisk.
4. Place the chicken in a marinating container and pour in the coconut-lime marinade (reserving ¼ cup of the sauce) all over the chicken; gently toss until everything is well covered.
5. Let the chicken marinate for 4 to 12 hours.
6. Preheat the grill to medium-high heat.
7. Cook the chicken for 4 to 5 minutes per side or until no longer pink, basting every few minutes with the reserved marinade.
8. Let the chicken rest for 2 to 4 minutes before serving.

📖 Recipe

Grilled Coconut-Lime Chicken Recipe

Grilled chicken coated in a coconut-lime marinade is anything but dull. In fact, it's the best way to use up leftover limes..don't tell that to a fish taco!

5 from 1 vote

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Prep Time 4 hours hrs 15 minutes mins

Cook Time 20 minutes mins

Total Time 4 hours hrs 35 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 741 kcal

Ingredients

  

1x2x3x

• 2 lbs. chicken thighs boneless and skinless
• 1 shallot minced
• 1 tbsp. fresh ginger minced
• 1 garlic clove minced
• ½ cup fresh cilantro chopped
• ¼ cup fresh lime juice
• 1 tbsp. fresh lime zest
• 2 tbsp. homemade red curry paste
• ¼ cup olive oil
• 1 cup coconut milk
• Sea salt and freshly ground black pepper

Instructions

 

• In a bowl, combine the shallot, ginger, garlic, lime zest, lime juice, red curry paste, and olive oil.
  1 shallot, 1 tbsp. fresh ginger, 1 garlic clove, ¼ cup fresh lime juice, 1 tbsp. fresh lime zest, 2 tbsp. homemade red curry paste, ¼ cup olive oil
• Whisk everything until well combined, and slowly pour in the coconut milk while whisking until well emulsified.
  1 cup coconut milk
• Add the cilantro, season to taste, and give everything one final whisk.
  ½ cup fresh cilantro, Sea salt and freshly ground black pepper
• Place the chicken in a marinating container and pour in the coconut-lime marinade (reserving ¼ cup of the sauce) all over the chicken; gently toss until everything is well covered.
  2 lbs. chicken thighs
• Let the chicken marinate for 4 to 12 hours.
• Preheat the grill to medium-high heat.
• Cook the chicken for 4 to 5 minutes per side or until no longer pink, basting every few minutes with the reserved marinade.
• Let the chicken rest for 2 to 4 minutes before serving.

Nutrition

Calories: 741kcalCarbohydrates: 6gProtein: 44gFat: 60gSaturated Fat: 23gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gTrans Fat: 0.2gCholesterol: 170mgSodium: 169mgPotassium: 624mgFiber: 1gSugar: 1gVitamin A: 1626IUVitamin C: 12mgCalcium: 55mgIron: 4mg

Keyword chicken, coconut-lime, grilled, paleo, recipe

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