Coconut-Buttermilk Southwestern Grilled Chicken Recipe

5 from 1 vote

Savory spices and a creamy buttermilk marinade make this dairy-free grilled chicken a surefire hit with everyone at the table.

Course Main Course

Cuisine American

Keyword buttermilk, coconut, grilled calamari, southwest-style

Prep Time 4 15

Cook Time 20

Total Time 4 35

Servings

Calories 758kcal

In a bowl, combine the coconut milk and lemon juice. Mix well and let it sit for about 5 minutes.
2 cups of coconut milk, 2 tbsp. lemon juice
Add the chilli powder, coriander, cumin, turmeric, garlic, lime zest, and lime juice to the coconut buttermilk mixture. Season to taste and mix well.
3 cloves garlic, 2 tbsp. chili powder, 2 tsp. ground coriander, 2 tsp. ground cumin, 1 tsp. turmeric, Zest and juice of 1 lime, Sea salt and freshly ground black pepper
Pour the marinade over the chicken and refrigerate for 4 to 12 hours.
2 lbs. chicken parts
Preheat a grill to a medium-heat.
Remove the chicken from the marinade and grill until cooked through and golden on both sides (about 15 to 20 minutes total).
Sprinkle with fresh cilantro to serve.
Fresh cilantro