Coconut Lime Grilled Chicken

Coconut Lime Grilled Chicken is bright, creamy, and full of fresh citrus flavor with just the right touch of sweetness from coconut milk. It’s the kind of easy grilling recipe that works for weeknights, cookouts, or any time you want something a little different from the usual barbecue lineup.

This chicken marinates in a simple coconut lime mixture made with garlic, onion, ginger, and lime juice, then grills up tender and flavorful in minutes.

What You’ll Need

• 3 to 4 limes, juiced (about 1/3 cup juice)
• 1/4 cup olive oil
• 1 can coconut milk
• 3 to 4 garlic cloves, minced
• 1/4 cup onion, diced
• 1/4 teaspoon ground ginger
• 2 teaspoons seasoned salt
• 1/2 teaspoon black pepper
• 1/2 cup fresh parsley (optional, dried works too)
• 3 1/2 to 4 pounds boneless chicken

How to Make It

1. Juice the limes and measure out about 1/3 cup of juice into a large bowl.
2. Add olive oil, coconut milk, garlic, onion, ginger, parsley, seasoned salt, and black pepper. Whisk until well combined.
3. Divide the marinade between two freezer bags, then add the chicken.
4. Press out the air, seal the bags, and freeze.
5. When ready to cook, thaw the chicken completely.
6. Grill over medium heat for 6 to 8 minutes per side, or until the chicken reaches 160°F internally.

Tips & Tricks

• For the best flavor, marinate the chicken at least 6 hours, but overnight is even better.
• If using frozen chicken, thaw completely before grilling so the marinade absorbs properly.
• Shake or stir the coconut milk well before measuring so it mixes evenly in the marinade.
• Don’t skip the lime juice. It balances the coconut milk and keeps the flavor bright instead of heavy.
• If grilling indoors, a grill pan works better than a flat skillet for getting those char marks.

Serving Suggestions

• Serve over rice or coconut rice to soak up the extra marinade flavor.
• Slice and add to a summer salad with mango, avocado, or cucumber.
• Pair with grilled vegetables like zucchini, peppers, or corn on the cob.
• Slice and serve in wraps or lettuce cups for an easy lighter meal.

Frequently Asked Questions

Can I use chicken breasts or thighs?
Yes, both work well. Thighs stay a little more juicy on the grill, but breasts are great for a leaner option.

Can I bake this instead of grilling?
Yes. Bake at 375°F until the chicken reaches 165°F internally.

Can I use light coconut milk?
You can, but full-fat coconut milk gives better flavor and helps the marinade cling to the chicken.

You Might Also Like

• Honey Citrus Chicken Sandwiches
• Grilled Chicken Salad with Blueberry Vinaigrette
• Easy Grilled Potatoes and Peppers

Coconut Lime Grilled Chicken

Author: Jolene's Recipe Journal

Ingredients

• 3 to 4 limes
• 1/4 cup olive oil
• 1 can coconut milk
• 3 to 4 garlic cloves, minced
• 1/4 cup onion, diced
• 1/4 teaspoon ground ginger
• 2 teaspoons seasoned salt
• 1/2 teaspoon black pepper
• 1/2 cup fresh parsley (optional), I used dried
• 3 1/2 to 4lbs boneless chicken

Instructions

1. Juice limes, add 1/3 cup to a large bowl. Add garlic, olive oil, coconut milk, onion, ginger, parsley, seasoned salt and pepper and whisk until well combined.
2. Divide between two freezer bags. Add chicken. Press air out and freeze.
3. To prepare: Thaw chicken. Grill 6 to 8 minutes per side, until chicken tests 160º.

Notes

Source: http://www.livingwellspendingless.com/2014/06/04/coconut-lime-chicken/

Other recipes you may enjoy:

Eggplant Parmesan Sliders

Bacon Turkey Subs

Quinoa Arancini

coconut, lime, chicken, meal prep

Freezer friendly, Poultry, Main Dishes

American