Coconut Lime Grilled Chicken Marinade
Coconut lime grilled chicken marinade is an easy way to infuse delicious flavor into your regular grilled chicken routine!
Yield: 6 -8 servings
Ingredients
- 2 pounds boneless, skinless chicken thighs (or substitute breasts)
For the coconut lime marinade:
- 1 cup chopped fresh cilantro
- ⅔ cup coconut milk (regular or low-fat)
- ¼ cup extra virgin olive oil
- 1 lime, zested and juiced
- 1 tablespoon red curry paste
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon kosher salt
Instructions
- Combine all of the marinade ingredients in a small bowl. Remove and reserve ¼ 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 the chicken rest for 5-10 minutes before slicing. Serve with reserved marinade drizzled over the chicken.
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Notes
Chicken: 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).
Leftovers: Leftover grilled chicken, once cooled, can be stored in a covered container in the refrigerator for up to 1-2 days. Slice and enjoy or reheat in the microwave to warm through.
Nutrition
Serving: 1serving | Calories: 382kcal | Carbohydrates: 2g | Protein: 37g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Cholesterol: 184mg | Sodium: 507mg
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