Description
A flavorful and juicy Coconut Lime Chicken recipe that combines the richness of coconut milk with the tanginess of lime for a delicious meal.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken thighs
- 1 can (13.5 ounces) coconut milk
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large bowl, whisk together coconut milk, lime juice, soy sauce, honey, minced garlic, ground ginger, salt, and black pepper until well combined.
- Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
- Preheat your grill or a large skillet over medium-high heat and add olive oil.
- Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the remaining marinade.
- Grill or cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is cooked through.
- Remove the chicken from the heat and let it rest for 5 minutes.
- Slice the chicken and serve it garnished with fresh cilantro and lime wedges on the side.
Notes
- For a spicier kick, add 1 teaspoon of red pepper flakes or diced jalapeños to the marinade.
- Serve the chicken over a bed of jasmine rice or quinoa to soak up the delicious coconut lime sauce.
- Prep Time: 1 hour
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling or Skillet Cooking
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 100mg