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
Protein: 54g / %
Carbs: 7g / %
Fat: 57g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lbs. chicken thighs, boneless and skinless
- 1 shallot, minced
- 1 tbsp. fresh ginger, minced
- 1 garlic clove, minced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh lime juice
- 1 tbsp. fresh lime zest
- 2 tbsp. homemade red curry paste
- 1/4 cup olive oil
- 1 cup coconut milk
- Sea salt and freshly ground black pepper
- In a bowl combine the shallot, ginger, garlic, lime zest, lime juice, red curry paste and olive oil.
- Whisk everything until well combined, slowly pour in the coconut milk while whisking until well emulsified.
- Add the cilantro, season to taste and give everything one final whisk.
- Place the chicken in a marinating container and pour in the coconut-lime marinade (reserving 1/4 cup of the sauce) all over the chicken; gently toss until everything is well covered.
- Let the chicken marinate 4 to 12 hours.
- Preheat grill to medium-high heat.
- Cook the chicken 4 to 5 minutes per side or until no longer pink, basting every few minutes with the reserved marinade.
- Let the chicken rest 2 to 4 minutes before serving.