Are you annoyed by the same old roasted chicken? Coconut Lime Chicken is the ultimate summer recipe. It’s spicy and delicious with Thai flavors. You’ve found the perfect recipe if you want a quick and easy recipe with tons of flavor! Coconut lime chicken is easy to make, but it’s so delicious and juicy! .This is a great dish to prepare outdoors in warmer months. However, you can also bake it or make it on the stovetop at any time. It’s also easy to freeze, making it a great addition to your meal planning.
This Thai-inspired Coconut Lime Chicken is easy to make and only requires a few ingredients. Blend the ginger, garlic, and coriander into a paste, then combine the coconut milk, fish sauce, and lime juice.
Although this marinade isn’t great on chicken, it can be used to flavor beef and Mutton.
- Add some spice to your cooking to spice up the marinade; you can add minced chili peppers to it or dried chili flakes.
- The marinade acids can cause the chicken to become mushy if it is left too long.
- To save for future meals, Place in airtight containers or resealable bags and freeze for up 6 months. Let cool in the fridge overnight and then grill.
Ingredients For Coconut Lime Chicken
- 3 pounds boneless, skinless chicken thighs
- salt and pepper, to taste
- 1 teaspoon ground coriander
- 2 cloves garlic, peeled
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 1 thumb-size ginger, peeled and coarsely chopped
- juice of 1 lime
- Boneless chicken legs – You can also use boneless breasts or bone-in parts of chicken.
- Are you not a fan of coconut milk or don’t have easy access to it? You can substitute Greek yogurt, heavy cream, heavy cream or evaporated milk.
- Lime juice- This helps to break down the meat, allowing the marinade penetrate.
- You can also swap out other acidic ingredients like vinegar or other citruses such as calcium and lemon.
- Ground coriander- In the United States, cilantro is the fresh coriander stems and leaves. They are different in taste and can’t be used interchangeably, even though they come from the same plant. You can substitute caraway seeds, cumin or fennel for a better alternative.
- Rinse the chicken and dry it. Salt and pepper to your liking
- Combine coriander and ginger in a food processor or with a mortar & pestle.
- Pulse the mixture a few times, or mash it to make a fine paste.
- Combine paste, coconut milk, and fish sauce in a bowl. Mix until well combined.
- Combine the marinade and chicken in a sealed bag.
- Marinate the chicken in the marinade for at least four hours or up to overnight.
- Discard any liquid and drain the chicken from the marinade.
- Lightly oil the grill grates. Place chicken on a single layer on the hot grates. Grill the chicken on high heat for 5 to 7 mins.
- Turn the grill to the other side and grill for 5 to 7 more minutes, or until a thermometer reads 165 F.
- Let the meat cool off on the heat for 3 to 5 minutes before you slice.
- For a kick of spice, add minced chili peppers or dried chili slices to the marinade.
- To hold the meat juicier and drizzlier, limit directing during roasting.
How to serve
- Coconut Lime Chicken is a great main dish, and can be enjoyed al fresco as well.
- For a hearty summer meal, serve it with coconut rice or cucumber salad!