
When I want to toss some sunshine into a quick dinner or summer get-together, I always go for coconut lime grilled chicken. The marinade does all the work and you just chill while the flavors mingle—think creamy coconut, zesty lime, and a kick of fresh cilantro with every bite. Feeds a group, perks up weekly meal prep, and brings those fun, tropical notes right to your table.
The first time I put this together was for a family BBQ on a humid July night—everyone was scraping their plates. Now it’s a classic at our cookouts and always gets requested.
Ingredients List
- Kosher salt: pulls out extra juice and brings the flavors to life Go for a flaky salt so it soaks in nicely
- Crushed red pepper flakes: toss in a little or a lot depending on if you like it spicy
- Thai red curry paste: offers warmth and a gentle heat Swing by the international aisle and check the date before using
- Lime juice and zest: delivers that bright tart snap Use plump limes and always zest them first
- Extra virgin olive oil: helps everything coat evenly and adds extra richness Try cold-pressed if you have it
- Coconut milk: makes things super creamy and decadent Pick a good brand with no extra fillers
- Fresh cilantro: for that herby kick Only choose perky green leaves and skip any limp ones
- Boneless skinless chicken thighs or breasts: go for thighs if you want max juiciness or breasts if you’re after something lighter Organic or air-chilled chicken gets you the best bite
Simple Step-by-Step
- Rest and Plate Up:
- Once it’s cooked, move the chicken to a clean dish. Pour over the last bit of marinade you saved. Let the chicken hang out for about five to ten minutes before you slice. This way, you trap all those lovely juices. Serve right away while it’s warm.
- Grill the Chicken:
- Set the chicken onto the grill. Give each side five to seven minutes, flipping to get those good grill marks. You want the center to hit 160 to 165°F—a quick check with a meat thermometer does the trick. Baste with the best of your saved marinade as you go.
- Take Off the Chill and Fire Up the Grill:
- About a half-hour before cooking, pull the chicken from the fridge so it can lose its cold edge. Get your charcoal or gas grill heating to medium.
- Marinate the Chicken:
- Put your chicken into a baggie or lidded container and pour in the main marinade (not the reserved bit). Toss the pieces around to make sure they’re all coated, seal up tight, and stick in the fridge for a bare minimum of half an hour. The longer it sits (up to six hours), the deeper the taste.
- Save Some Marinade:
- Grab around a quarter cup of that marinade and stash it in a bowl, far away from any raw chicken touch This is your baste and drizzle—keep it clean.
- Whip Up the Marinade:
- Mix together the coconut milk, chopped cilantro, olive oil, lime zest and juice, curry paste, red pepper flakes, and kosher salt in a bowl. Taste and tweak with more lime if you love extra tang.

Nothing beats fresh cilantro for a real burst of flavor and color. I start tossing extra around the platter because my kids always want more. All those leafy greens make the meal so lively on the table.
Keeping Leftovers
Store any cooked chicken in a sealed container in the fridge for up to three days—just make sure it’s cooled first. I usually slice some ahead so it’s easy to use in salads or wraps later. For longer keeping, pack single-serve portions in the freezer and let them thaw in the fridge before eating cold or reheating.
Easy Ingredient Swaps
No limes? Lemon will do, but it’s milder. Don’t want cilantro? Parsley can swap in for a different green kick. For coconut milk, go full-fat for the most tender meat, or use light to trim the calories. No red curry paste handy? A little yellow curry powder in water stands in just fine.
Ways to Serve
This coconut lime chicken goes awesome with fluffy rice and your favorite grilled or steamed veggies. Try it over cool cabbage slaw or piled into tortillas for easy chicken tacos. For parties, set out bowls of rice, extra lime, and herbs so everyone can make their own bowl just how they want.

Background and Traditions
You’ll find the base of this coconut lime grilled chicken in lots of Southeast Asian cooking—coconut milk, lime, and bright herbs pop up everywhere. Thai red curry paste brings its trademark gentle heat. Toss everything on the grill for smoky goodness and you get a mix that’s just as at home in your backyard as in a street market across the world.
Common Recipe Questions
- → What’s a good marinating time for the chicken?
A half hour works okay, but if you've got a couple hours, that's even better. Want stronger flavor? Let it soak for up to 8 hours.
- → Can I swap in chicken breasts instead of thighs?
Totally! Use boneless, skinless breasts—they grill a bit faster than thighs, so keep an eye out.
- → What heat setting should I grill at?
Get your grill nice and hot to medium level. You want steady, even heat that keeps the marinade from burning up.
- → How do I make sure the chicken's cooked and safe to eat?
Grill until it hits 160 to 165°F inside. Let it hang out a few before you cut—makes it extra juicy!
- → Can I prep and grill this in advance?
For sure. Grill ahead, pop it in the fridge covered, and just warm it up a bit before you eat.
- → Do I really need to save some marinade for basting?
Yep, keeping some before marinating makes basting safer and tastier. Just don't use any that's touched raw chicken.