Grilled Coconut Lime Chicken Recipe
Thanks to a simple marinade with coconut milk and lime, this Coconut Lime Grilled Chicken is juicy, tender, and packed with tropical flavor. Cook it on the grill or indoors on a grill pan. Perfect for lunches, dinners, or a neighborhood barbecue.
Servings: 4 servings
Calories: 345kcal
Equipment
- Grill or grill pan
Ingredients
Marinade Ingredients
- 1 cup canned coconut milk
- 3 tablespoons canola or vegetable oil
- zest and juice of 2 limes
- ¼ cup soy sauce
- ¼ cup granulated sugar
- 2 tablespoons chopped cilantro
- 1 tablespoon red curry paste
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes
Chicken
- 2 pounds thin-cut, boneless skinless chicken breasts about 4
- Optional Garnish lime wedges and cilantro
Instructions
- Add all the marinade ingredients to a zip-top bag and squish the bag until combined. Add the chicken and squish it around again to coat it. Place in the fridge and let marinate for at least 4 hours or up to overnight.
- Remove the chicken from the fridge 30 minutes before putting the chicken on the grill.
- Preheat your grill to medium heat- you are aiming for about 375-400 F.
- Oil the grates of your grill with canola oil and place the chicken on the grates, saving the marinade in the bag. Baste the chicken generously with the marinade, close the lid, and grill for 6-7 minutes. Flip the chicken over, baste once more and grill until the internal temperature reaches 165 F, about 5-6 minutes longer.
- Remove from the grill and let rest for 5 minutes before garnishing with more chopped cilantro and a squeeze of lime juice, if desired.
Optional Indoor Grill Pan Instructions
- 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).
- 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!)
- Lightly oil the grill pan with peanut or vegetable oil.
- Add the marinated chicken to the hot pan and cook for 6–7 minutes on the first side.
- Flip, baste with reserved marinade, and cook for another 5–6 minutes or until the internal temperature reaches 165°F.
- For best results, don’t crowd the pan. If necessary, work in batches so the chicken sears instead of steams.
- Once done, rest the chicken for 5 minutes before slicing and serving.
Notes
Letting the chicken sit out about 30 minutes before grilling helps it cook evenly.
A well-oiled grill grate prevents sticking and gives those lovely char marks.
Always use a meat thermometer to make sure your chicken is done. It is done when it registers 165°F in the thickest part; no guessing is required.
Important: If you’d like to use any leftover marinade as a sauce, be sure to bring it to a full boil in a small saucepan for at least 1–2 minutes to kill any bacteria from the raw chicken before serving.
Leftovers will keep in an airtight container in the fridge for 3–4 days.
For best texture, reheat in an air fryer at 330°F for 4–5 minutes or warm in a skillet over medium heat.
You can freeze the uncooked chicken in the marinade; just thaw overnight in the fridge before grilling.
Nutrition
Calories: 345kcal | Carbohydrates: 14g | Protein: 50g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 145mg | Sodium: 1079mg | Potassium: 896mg | Fiber: 1g | Sugar: 13g | Vitamin A: 749IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg
