Coconut Lime Chicken (Printable Version)
# What You'll Need:
→ Chicken
01 -
2 lb boneless chicken—thighs or breast work just fine
→ Marinade
02 -
1/4 cup good olive oil
03 -
Juice squeezed from one lime
04 -
Zest from a lime
05 -
1 teaspoon red pepper flakes (crushed up nice)
06 -
1 cup fresh cilantro, chopped up
07 -
1 tablespoon Thai red curry paste
08 -
2/3 cup coconut milk (unsweetened)
09 -
1/2 teaspoon kosher salt
# Steps to Follow:
01 -
Drop your chicken in a bag or bowl and set it aside for now.
02 -
Grab a small bowl and toss in cilantro, coconut milk, olive oil, lime zest, lime juice, curry paste, red pepper, and salt. Stir until it’s all blended together.
03 -
Scoop out a quarter cup of the marinade now. Set that aside for basting and drizzling at the end.
04 -
Pour the rest of your marinade over the chicken. Cover it up or zip it shut. Make sure every piece's coated. Chill in the fridge for half an hour if you’re in a rush—otherwise, let it hang out for a couple hours or even up to 8.
05 -
Let your chicken sit out for about 30 minutes before you cook so it’s not stone-cold. Fire the grill up to medium while you wait.
06 -
Lay chicken on the grill. Let each side go for about 5–7 minutes. Check it’s hit 160–165°F inside before you pull it off.
07 -
While it’s grilling, brush over that marinade you set aside earlier. Splash a bit more on after it’s cooked if you want extra flavor.
08 -
Let the chicken chill for a few minutes—5 to 10 will do. Slice it up and eat while it’s still warm.
# Additional Tips:
01 -
If you let the chicken soak up the marinade for a few hours, the flavor gets deeper. Don’t go past 8 hours, though, or the meat might get mushy.
02 -
Only use fresh, untouched marinade for basting while grilling. Keeps everything safe to eat.