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!
Servings 4 people
Calories 741kcal
Cost 10
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
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: 741kcal | Carbohydrates: 6g | Protein: 44g | Fat: 60g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 170mg | Sodium: 169mg | Potassium: 624mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1626IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 4mg