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Grilled Coconut Marinated Chicken garnished with fresh herbs

Coconut Marinated Chicken

A delightful dish combining creamy coconut milk with zesty lime and aromatic spices, bringing a burst of tropical flavors to your kitchen.
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Prep Time 3 hours
Cook Time 12 minutes
Total Time 3 hours 12 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Grilled, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Marinade Ingredients
  • 1 can coconut milk preferably full-fat, but light is okay
  • 2 pieces lime zested and juiced for 3 tablespoons
  • 1 tablespoon mild curry powder imparts warmth and depth
  • 2 teaspoons paprika adds color and a gentle smoky flavor
  • 1 tablespoon fresh ginger finely grated for a zesty kick
  • 3 cloves garlic crushed for a robust aroma
  • 2 tablespoons Frank's classic hot sauce or other hot sauce of choice
  • 3/4 teaspoon salt for enhancing flavors
  • 3/4 teaspoon black pepper for seasoning
  • 1.5 lb chicken thigh fillets skinless and boneless
Cooking Ingredients
  • 1 tablespoon oil for cooking the chicken
  • 3/4 cup water for making the sauce
  • to taste garnish fresh coriander leaves optional garnish

Method
 

Marinate the Chicken
  1. In a ziplock bag, combine all marinade ingredients: coconut milk, lime zest and juice, curry powder, paprika, ginger, garlic, hot sauce, salt, and pepper. Mix well.
  2. Add the chicken, seal the bag, and gently massage the marinade into the chicken. Allow it to marinate for at least 3 hours, preferably overnight.
Prepare for Cooking
  1. When ready to cook, remove the chicken from the marinade and shake off any excess. Save the marinade for later use in the sauce.
  2. Preheat your barbecue grill by brushing it with oil and heating it to medium-high, or heat oil in a skillet over medium-high.
Cook the Chicken
  1. Grill the chicken for approximately 7 minutes on the first side. Flip and cook for an additional 5 minutes, or until cooked through.
  2. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
Rest the Chicken
  1. Once cooked, transfer the chicken to a plate and cover loosely with foil. Allow it to rest for around 5 minutes.
Make the Sauce
  1. While the chicken rests, pour the reserved marinade into a small saucepan. Add the water and bring to a simmer over medium heat.
  2. Cook for at least 10 minutes, or until thickened to your desired consistency.
Serve
  1. Plate the chicken and drizzle with the sauce. Garnish with fresh coriander leaves if desired.

Notes

To ensure delightful results, consider adjusting the hot sauce for your heat preference and experimenting with herbs like mint or basil. Longer marination yields more flavor. Serve with rice, grilled veggies, or in tacos.