Description
A zesty grilled chicken dish marinated in coconut milk and lime juice, perfect for a flavorful meal.
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 soy sauce
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large bowl, whisk together the coconut milk, lime juice, soy sauce, honey, minced garlic, ground ginger, red pepper flakes, salt, and pepper.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or up to 4 hours 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 on each 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 spicier kick, add more red pepper flakes or a diced jalapeño to the marinade.
- Serve the chicken over a bed of jasmine rice or with a side of grilled vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg