Description
Coconut Lime Chicken is a flavorful dish featuring marinated chicken thighs grilled to perfection, served with a zesty coconut lime sauce.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 1 can (13.5 ounces) coconut milk
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons fish sauce
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large bowl, whisk together the coconut milk, lime juice, fish sauce, honey, garlic, ginger, salt, black pepper, and red pepper flakes until well combined.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for more flavor.
- Preheat your grill or a grill pan over medium-high heat.
- Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the remaining marinade.
- Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is nicely charred.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing.
- Serve the chicken garnished with fresh cilantro and lime wedges on the side.
Notes
- For a creamier sauce, reserve some of the marinade before adding the chicken and simmer it in a saucepan until thickened.
- Serve it over rice or quinoa for a complete meal.
- For a spicier kick, add sliced jalapeños to the marinade or serve with a spicy dipping sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg