Coconut Lime Chicken

$- 4 boneless, skinless chicken breasts - 1 can (13.5 oz) coconut milk - Zest of 2 limes - Juice of 2 limes - 3 garlic cloves, minced - 1 tablespoon ginger, grated - 1 tablespoon brown sugar - 1 teaspoon salt - 1 teaspoon black pepper - 1 tablespoon olive oil - Fresh cilantro, for garnish To make coconut lime chicken, start with fresh chicken breasts. They are the star of this dish. The marinade gives the chicken its tasty flavor. You will need a can of coconut milk. This rich ingredient adds creaminess. The zest and juice of two limes bring tanginess. The garlic and ginger add depth. Brown sugar balances the flavors, while salt and pepper enhance them. Don’t forget the olive oil! It helps with cooking and adds richness. Finally, fresh cilantro makes the dish pop. It adds color and freshness. Gather all these ingredients, and you are ready to create a delicious meal! {{ingredient_image_1}} To start, I whisk together the marinade ingredients. In a large bowl, combine the coconut milk, lime zest, lime juice, minced garlic, grated ginger, brown sugar, salt, and black pepper. This mixture creates a sweet and tangy flavor that will soak into the chicken. Next, I place the chicken breasts into the bowl. I ensure each piece is fully coated in the marinade. Then, I cover the bowl and put it in the fridge for at least one hour. If you have more time, let it marinate overnight. This extra time helps the flavors blend deeply into the chicken. Now it's time to cook! I preheat my grill or skillet over medium-high heat. I add a tablespoon of olive oil to the pan or grill. This oil helps prevent sticking and adds flavor. After the grill is hot, I take the chicken out of the marinade. I let any extra marinade drip off before placing it on the grill. I cook each side for about 6-7 minutes. I aim for an internal temperature of 165°F (74°C). This temperature ensures the chicken is safe to eat and juicy. To get nice grill marks, I avoid moving the chicken too much while it cooks. Once the chicken is cooked, I remove it from the heat and let it rest for about 5 minutes. This resting time helps the juices settle back into the meat. After resting, I slice the chicken and drizzle some of the reserved marinade over it. I always use marinade that has not touched raw chicken. Finally, I garnish the dish with freshly chopped cilantro. This adds a lovely color and a burst of fresh flavor. To get the best flavor from your coconut lime chicken, marinate it for at least one hour. For even more taste, let it sit overnight. This gives the chicken time to soak up all the yummy coconut and lime flavors. You can adjust the marinade to fit your taste. Want it sweeter? Add more brown sugar. Enjoy more zing? Squeeze in more lime juice. You have two great options for cooking: grilling or using a skillet. If you grill, you get those nice grill marks. This makes your chicken look great and adds flavor. If you choose a skillet, use medium-high heat and add olive oil. Both methods will keep your chicken juicy. Always check the chicken’s internal temperature. It should reach 165°F (74°C). This means it’s safe to eat. Now that your chicken is ready, think about sides. Coconut lime chicken pairs well with rice, beans, or a fresh salad. These sides add color and nutrition to your meal. For presentation, slice the chicken into strips. This makes it easy to serve and looks nice on the plate. Drizzle some reserved marinade over the top for extra flavor. Finish with fresh cilantro for a burst of green. It’s not just tasty; it looks great too! Pro Tips Marinate Longer for More Flavor: For the best flavor, marinate the chicken overnight. This allows the coconut and lime flavors to deeply penetrate the meat. Check for Doneness: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C) for safe consumption. Rest the Chicken: Letting the chicken rest for 5 minutes after cooking helps retain its juices, resulting in a more succulent bite. Customize Your Marinade: Feel free to add additional spices or herbs to the marinade, like chili flakes for heat or lemongrass for an extra citrusy flavor. {{image_2}} You can change the protein in this dish. Shrimp works great. It cooks fast and tastes amazing. For a plant-based option, use tofu. Cut it into cubes and marinate just like the chicken. If you want a dairy-free option, use coconut milk as your base. It adds creaminess without any dairy. You can also try nut-based milk if you like. To make the taste pop, add spices. Try cayenne pepper for heat or cumin for warmth. Fresh herbs like basil or mint can also make a big difference. Want to switch up the citrus? Use oranges or lemons. They add a nice twist to the dish. Each option brings a new flavor experience. You can bake this chicken in the oven too. Preheat to 400°F (200°C). Place the marinated chicken on a baking sheet. Bake for 25-30 minutes, or until cooked through. If you prefer a slow cooker, place the chicken and marinade inside. Cook on low for 4-6 hours. This method makes the chicken super tender and full of flavor. After enjoying your coconut lime chicken, store any leftovers right. Keep the chicken in shallow containers. This helps it cool fast. Cover the containers tightly with lids or plastic wrap. You can also use freezer bags. Make sure to squeeze out the air to avoid freezer burn. To keep your chicken moist, use gentle heat. The stovetop is best for reheating. Just add a splash of water or broth in the pan. Cover it to lock in steam. This way, the chicken stays juicy. The microwave is quicker but can dry out the chicken. If you use it, heat in short bursts. Check often to avoid overcooking. You can freeze raw or cooked chicken. If freezing raw, wrap it tightly in plastic. This helps prevent freezer burn. For cooked chicken, let it cool first. Then, place it in airtight containers. When you’re ready to use it, thaw safely in the fridge overnight. Never thaw at room temperature. This keeps bacteria from growing. Can I use frozen chicken for this recipe? Yes, you can use frozen chicken. Just remember to thaw it first. Thawing helps the chicken soak up more flavor from the marinade. Place the frozen chicken in the fridge overnight or use the microwave's defrost setting. What should I serve with coconut lime chicken? Coconut lime chicken pairs well with many sides. I recommend serving it with rice or a fresh salad. You can also add grilled veggies for a colorful plate. The bright flavors of lime and coconut complement these options nicely. How can I tell if the chicken is fully cooked? You can check if the chicken is done by using a meat thermometer. It should read 165°F (74°C) in the thickest part. If you don’t have a thermometer, check if the meat is no longer pink inside. Juices should run clear. Can I make this recipe ahead of time? Yes, you can make this dish ahead of time. Marinating the chicken overnight enhances the flavor. You can also cook the chicken in advance and store it in the fridge. Just reheat it gently when you're ready to serve. This guide covered all you need to cook a great coconut lime chicken. We talked about choosing the right ingredients and making the marinade. I shared steps for grilling or cooking on a skillet, along with tips for juicy chicken. You learned about storing leftovers and quick reheating methods. Try the variations for new flavors. With practice, you’ll master this dish. Enjoy making it your own.$

A flavorful chicken dish marinated in coconut milk and lime, perfect for grilling.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 1 30

Course Main Course

Cuisine Tropical

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 can coconut milk (13.5 oz)
2 pieces lime zest
2 pieces lime juice
3 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon olive oil
to taste fresh cilantro, for garnish

Instructions

In a large bowl, whisk together the coconut milk, lime zest, lime juice, minced garlic, grated ginger, brown sugar, salt, and black pepper to create a marinade.
Place the chicken breasts into the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour (or overnight for more flavor).
Preheat your grill or skillet over medium-high heat and add the olive oil.
Remove the chicken from the marinade, allowing the excess to drip off, and place on the grill or skillet. Cook for 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and has nice grill marks.
Once cooked, remove the chicken from the heat and let it rest for 5 minutes. This allows the juices to redistribute.
Slice the chicken and serve it warm, drizzling some reserved marinade that was cooked to a simmer (note: only reserved what hasn't touched raw chicken) over the top.
Garnish with freshly chopped cilantro for a burst of color and flavor.

Notes

For best flavor, marinate the chicken overnight.

Keyword chicken, coconut, grilling, lime, marinade