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Coconut lime grilled chicken marinade is an easy way to infuse delicious flavor into your regular grilled chicken routine!
Well hello there Monday morning, how did you get here so fast?
We are in transition mode here this week. Last week of preschool and kindergarten this week and then the kiddos are off for the summer. They’ll be at camps most weeks since I’m working, but we’re sure to have plenty of afternoons in the sun, too. 🌞🕶👙
And sure to have plenty of nights eating dinner from the grill! So today I’m sharing with you a family recipe that’s perfect for kicking your grilled chicken up a notch!
This  recipe has been passed around for quite a while now…
I remember, years ago, being at my grandmother’s house. We called her Jamma and she lived in Eastern N.C., where my mom grew up.
The whole family was there, except for Jamma. We’d all gone down for her funeral and were spending time together at her house afterwards.
It seemed so strange to smell her, to be among her things, to see her knick knacks that I was so familiar with, and to not have her with us anymore.
But it also felt so good to have the rest of the family there to remember her, to tell stories, to share laughs together. To cry together, too.
At some point in the conversation, my Aunt Edith mentioned, as a side note, a handmade cookbook she had put together for my two older cousins, when they’d gotten married.
It was a collection of some of her favorite recipes that were perfect for a new wife just learning her way around the kitchen.
That was me then. I’d just been married only a few months and was still learning my way around the kitchen.
She sent me a copy later and I’ve been cooking from it ever since. (Easy microwave baked brie, slow roasted cherry tomatoes and quick crab dip all came from her.)
This coconut lime grilled chicken marinade is one of those recipes. (She actually included several marinades in that cookbook — they love to grill! — so I’ll be sure to keep bringing them to you!)
To be perfectly honest with you though, I’m not really a huge coconut fan. I never quite got on the coconut water or coconut milk or coconut oil bandwagon. I use them all here and there, but coconut is not a go-to flavor for me.
So the first time I made this recipe, I was a bit hesitant, wondering if the coconut flavor would be really strong and we wouldn’t like it. (My husband’s also so-so on the coconut love.)
But no.
The coconut here is faint. It just barely infuses the meat, giving it a little more richness and blending so beautifully with the lime and cilantro, the red curry paste and the slight heat from the red pepper flakes.
So well balanced!
I should have known! My Aunt Edith has never steered me wrong!
A few notes on this coconut lime grilled chicken marinade:
- I used boneless, skinless chicken thighs here but you could certainly use boneless, skinless chicken breasts. Just keep an eye on them and remove when they are cooked through (when they have reached about 160-165 on a meat thermometer).
- This recipe makes enough for about 2 pounds of chicken. Adjust as needed.
- You can find red curry paste in a small jar in the international aisle of your grocery store.
- You’ll want to marinate this for a minimum of 30 minutes. I think 1-2 hours is a good goal. And if you want to put this together in the morning, before work, that’s fine too.
- I highly recommend you reserve about 1/4 cup of the marinade to baste on while the chicken is cooking and to drizzle over at the end. It really helps bring home the flavors and keep it extra juicy and tasty! Just be careful to separate it out before you marinate the chicken to avoid cross contamination.
I hope your grilling season is in full swing and that this coconut lime grilled chicken can be a new favorite, from my family to yours!
XO,
Kathryn
Coconut lime grilled chicken marinade
Coconut lime grilled chicken marinade is an easy way to infuse delicious flavor into your regular grilled chicken routine!
Ingredients
- 2 pounds boneless, skinless chicken thighs (or substitute breasts)
For the coconut lime marinade
- 1 cup chopped fresh cilantro
- 2/3 cup coconut milk (regular or low-fat)
- 1/4 cup extra virgin olive oil
- 1 lime, zested and juiced
- 1 tablespoon red curry paste
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
Instructions
Combine all of the marinade ingredients in a small bowl. Remove and reserve 1/4 cup of the marinade for later.
Place chicken in a large plastic bag and add remaining marinade. Coat the chicken in the marinade then close the bag and let sit for at least 30 minutes. Better yet, refrigerate and marinate for 1-2 hours or up to 6-8 hours.
Remove chicken from refrigerator at least 30 minutes before grilling.
Preheat grill to medium heat.
Add marinated chicken to grill and cook over medium heat for 5-7 minutes per side, until cooked through. (Timing will depend on which cut of chicken you use and its thickness.)
Let chicken rest for 5-10 minutes before slicing. Serve with reserved marinade drizzled over the chicken.
Recipe Notes
I used boneless, skinless chicken thighs here but you could certainly use boneless, skinless chicken breasts. Just keep an eye on them and remove when they are cooked through (when they have reached about 160-165 on a meat thermometer).
This recipe makes enough for about 2 pounds of chicken. Adjust as needed.
You can find red curry paste in a small jar in the international aisle of your grocery store.
You’ll want to marinate this for a minimum of 30 minutes. I think 1-2 hours is a good goal. And if you want to put this together in the morning, before work, that’s fine too.
I highly recommend you reserve about 1/4 cup of the marinade to baste on while the chicken is cooking and to drizzle over at the end. It really helps bring home the flavors and keep it extra juicy and tasty! Just be careful to separate it out before you marinate the chicken to avoid cross contamination.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 481kcal Calories from fat 281 | |
| % Daily Value | |
| Total Fat 31g | 48% |
| Saturated Fat 12g | 60% |
| Transfat 0g | |
| Cholesterol 214mg | 71% |
| Sodium 482mg | 20% |
| Carbohydrate 4g | 1% |
| Dietary Fiber 1g | 4% |
| Sugars 0g | |
| Protein 46g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Grandmothers are the best, right? And why is it that all of them were, like, the BEST cooks ever? Must have been their generation. It’s so sweet that you are sharing another one of the recipes from that family cookbook! And a delicious one at that! I happen to love coconut anything, so I know I’ll love this! Plus that lime? Such a winning combination, especially for summer! Pinned! Cheers, doll! Xoxo
P.s. when my grandmother passed it was very similar.. strange to be around her things without her, but so wonderful to all be together, share our memories of her and celebrate her life. Hugs, friend!
Thanks so much my friend! XXOO
Boneless chicken thighs have som much flavor but I always forget to use them. What a great recipe for summer grilling.
Haha, I’m the exact same way! And then I’m always so glad when I remember 🙂
Love that you used boneless skinless thighs here – my personal fave! And how awesome to have a recipe passed down (those are definitely the BEST). I happen to love coconut. There was a time when I didn’t, however, like coconut water and now I drink it on the regular. I actually add a slash to plain ol’ ice water. You should give it a try! Honestly, it is really refreshing and just a touch of coconut flavour makes all the difference. Pinning this yummy recipe and it will be on the menu this summer. I’m sure your grandma would be proud! XOXO
Aww, thanks Dawn! And I like that idea of mixing it – totally gonna try that! XXOO
This sounds heavenly! I always am looking for new marinades, especially for chicken! Adding this to my recipe to try next week.
I hear ya – bring on the marinades! I hope you do try this and let me know what you think!
Yay Aunt Edith! I personally love coconut flavors, so I’m thinking I’d really love this one. Isn’t it great being able to use the grill for those busy weeknights in the summer when you’re working? Hooray for summer and having your kids around more 🙂 Cheers!
You should absolutely give this a try then Katherine! And I’m with you on being able to throw something on the grill and call it a night! Woo hoo! Happy summer to you! 😊
Totally pinning this because WHOA BABY does it sound amazing!
Haha, thanks so much! I hope you love it!
Love the bright flavors of this recipe! Perfect for a summer meal!
Luci’s Morsels | fashion. food. frivolity.
It is! Thanks Luci!
This marinade sounds so delicious – I love the flavors here. These recipes that are passed down from family member to family member are the best…they almost taste even better since they mean more :). They are my favorites!
Agreed Annie – those recipes are just extra special! 😊
What a beautiful recipe. Will try it very soon.
Thanks! I hope you love it!
Totally love this recipe. Will try it soon.
thanks for accepting me i like cooking with my life and baking
What a great marinade!!! I will try this recipe tonight, but I don’t have curry paste. I guess I can replace it with curry powder, if so, how much should I use? Thanks!!!
Hi Carmen! Yes, I think you could substitute curry powder here. I’d suggest about 1/2 to 3/4 teaspoon. Hope that helps!
Thanks a lot!!! My husband grilled them on the BBQ and they turned out great! They were a huge success, loved by the whole family. We’ll certainly cook this again!
Delicious recipe! I made it last night and everyone just loved it! I’ll be making this a lot more times.
I’m so happy to hear you loved it Kelly! Thanks so much for sharing! 😊
I was wondering if this could be used as a base for conking in a slow cooker with the chicken?
Hi Ginny, I’ve never tried this in the slow cooker, but you could certainly give it a go! I find chicken thighs do a little better than breasts when slow cooking, in case that helps.
If I made this marinade ahead, how long do you think it would stay good in a jar in my fridge?
Hi Abby! I think it would be fine for up to 3-4 days in a covered jar in the fridge. I hope you give it a try!
This image is mouth-watering
Thanks so much!
Awesome recipe! I made it tomorrow and everyone just loved it! Thanks for sharing this for us.
I’m so happy to hear you enjoyed it!
Did you use canned coconut milk or the carton in refrigerated section? I am marinating my chicken now but the marinade doesn’t look quite like yours- it’s more creamy and yours looks more oil/watery. I used canned milk.
Hi Allison! I used a can of coconut milk too. I hope you enjoy it!
Hi new here but trying this recipe on b/s chicken breast. Grilled on George Forman so couldn’t set temperature so watched closely. Excellent marinated about 3 hours. Taste it wonderful I subed parsley instead of cilantro. Otherwise everything else was the same. I’m on paleo/keto diet so recipes like this are appropriated.
I’m so happy to hear you enjoyed it John! And thanks for the notes on the substitutions – I’m sure that will come in handy for someone 😊
This marinade recipe looks so good! Do you think I could use it with salmon (in the oven) instead?
Thanks Erica! Yes, I think you could use this to flavor up some baked salmon. Just be careful about letting the fish sit too long in the marinade before you cook it, as citrus can start to cook fish by itself. Would love to hear if you try it!