Grilled Coconut Lime Chicken (Juicy and Full of Flavor!)

Grilled Coconut Lime Chicken is a delicious grilled chicken breast recipe that brings a big tropical flavor with zero fuss. Marinated in creamy coconut milk, fresh lime juice, red curry paste, and cilantro, it’s juicy, zesty, and just bold enough to make your taste buds do a happy dance.

This is the kind of meal that feels a little bit fancy but couldn’t be easier to make. You can prep it ahead, toss it on the grill, and end up with a dinner that’s porch-swing perfect, whether you’re feeding the family or hosting a low-key summer gathering.

Pair it with Grilled Vegetable Kabobs and Smoked Baked Beans for a spread that’s light, bright, and just begging for a glass of sweet tea and a warm breeze. One bite, and you’ll see: it might just earn you “grill legend” status in the neighborhood.

Why you’ll love this recipe

• Lots of big flavors, with minimal effort. A quick 10-minute marinade mix delivers bold, tropical flavor with barely any work.
• Like my Grilled Teriyaki Chicken, this recipe is perfect for grilling season. Light, fresh, and just a little bit different, it is summer cookout perfection.
• It’s meal-prep friendly. The longer it marinates, the better it gets, and leftovers reheat beautifully.

Ingredient notes and easy substitutions

Below are my ingredient notes (including substitutions) for the main ingredients in this recipe and how you can make it your own. The recipe card below provides a complete list of all ingredients and measurements.

• Coconut milk: Canned is best, either full-fat or light will work. The fat adds richness and helps tenderize the chicken.
• Lime zest and juice: Don’t skip the zest! It brings a punch of bright flavor that balances the richness of the coconut milk.
• Soy sauce: Regular or low-sodium both work. If using low-sodium, add an extra quarter teaspoon of salt to the marinade.
• Red curry paste: This brings the Thai-inspired flavor. You can find it in the Asian section of your grocery store, but if you don’t have any, a teaspoon of chili garlic sauce or sriracha will work in a pinch.
• Chicken breasts: Thinner-cut breasts cook quickly and evenly. Chicken thighs also work beautifully here.
• Cilantro: Fresh is best! You’ll use it both in the marinade and as a garnish.

Recipe variations and twists

Want to make this your own? Try these variations:

• Swap the protein: This marinade would be great on chicken thighs, drumsticks, or even pork tenderloin.
• Make it spicy: Add extra red pepper flakes or a splash of sriracha.
• Skewer it: Dice the chicken and thread it on skewers with peppers, onions, and pineapple for island-style kabobs.

How to make the best grilled coconut lime chicken

1. Mix the marinade. In a large zip-top bag, combine coconut milk, oil, lime juice and zest, soy sauce, sugar, curry paste, cumin, red pepper flakes, and chopped cilantro.
2. Add the chicken. Place thin-cut chicken breasts into the marinade, seal, and squish it around to coat. Refrigerate for at least 4 hours or overnight.

3. Prep the grill. Remove chicken from the fridge 30 minutes before grilling. Preheat your grill to medium heat (375–400°F). Oil the grates well.
4. Grill and baste. Place the chicken on the grill and baste with the reserved marinade. Grill 6–7 minutes, flip, baste again, and grill another 5–6 minutes or until the internal temp hits 165°F.

5. Rest and serve. Let chicken rest for 5 minutes before garnishing with chopped cilantro and a squeeze of fresh lime.

Optional indoor grill pan instructions

No outdoor grill? No problem! You can easily cook this coconut lime chicken on a stovetop grill pan and still get that lovely charred flavor.

1. Follow the directions for making the marinade and marinating. Then, let the chicken come to room temperature for about 30 minutes before cooking (just like with outdoor grilling).
2. Heat a grill pan over medium-high heat until it’s very hot. (You want to hear a sizzle when the chicken hits the pan!)
3. Lightly oil the grill pan with peanut or vegetable oil.
4. Add the marinated chicken to the hot pan and cook for 6–7 minutes on the first side.
5. Flip, baste with reserved marinade, and cook for another 5–6 minutes or until the internal temperature reaches 165°F.
6. For best results, don’t crowd the pan. If necessary, work in batches so the chicken sears instead of steams.
7. Once done, rest the chicken for 5 minutes before slicing and serving.

What to serve with grilled coconut lime chicken

This tropical-inspired chicken loves fresh, summery sides. Try it with:

• Coconut rice or cilantro lime rice
• Grilled or roasted vegetables (corn, bell peppers, pineapple)
• Peach salsa or cucumber salsa
• A crisp, cool side like my Southern Cucumber Salad, Spicy Coleslaw, or Broccoli Potato Salad

Make it ahead (Meal prep and tricks)

This is the perfect make-ahead recipe:

• Marinate ahead: The chicken can marinate up to 24 hours in the fridge.
• Batch cook: I like to double the recipe and grill extra chicken to make cranberry pecan chicken salad or wild rice chicken salad. I also like to use my cheese quesadilla recipe and add chicken to make chicken quesadillas, and it’s great to add to chicken and shrimp fried rice.
• Double the marinade: It makes a tasty sauce for rice, just simmer a fresh batch on the stovetop until thickened (don’t reuse the marinade used with raw chicken).

Recipe FAQs (Your questions answered)

More grilled chicken recipes

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