Do you need a recipe for chicken that is full of flavour, easy to make and delicious?
Then this recipe for Coconut and Lime Grilled Chicken is what you need!
This Coconut and Lime Grilled Chicken recipe blends the smoothness of coconut cream, with the tang of lime and a hint of chilli.
This chicken can be served with salad for the spring and summer seasons or for autumn and winter with rice and vegetables.
The best part is that you can make it as spicy hot as you like, simply by adding more or less chilli.
The marinade for this chicken is whisked up in a blender or food processor and then simply poured over the chicken and placed in the fridge to marinate.
In my home, we marinate the chicken at lunch time and it is ready to grill for dinner.
You could marinadethe chicken the night before and it is then ready to cook after work.
You can cook Coconut and Lime Chicken on the BBQ, or on a grill plate, or even in a frypan pan!
How to make Coconut and Lime Grilled Chicken (GF)!
- Using an electric blender, add in the coconut cream, soy sauce, turmeric, chilli, garlic, ginger, sugar, the zest and juice of the lime and blend.
- In a tray, lay down the chicken thighs and pour over the marinade.
- Turn the chicken so that all the chicken is covered and then cover the tray with plastic film and put it in the fridge overnight or a least for 4 hours.
- Using a grill plate, brush with oil and place the chicken on the grill and cook on both sides.
TIP - I pour the extra marinade into a frypan and bring it to a simmer.
As I cook the chicken in batches, I place the chicken thighs in the frypan first, while I grill a batch. This makes sure the chicken stays moist and then you have some marinade to pour over the chicken and rice. ... O yum !!
I also put the lime that I used for the zest and juice on the grill too and when they are hot, I rub them over the chicken for that extra lime tang.
Seriously... this Coconut and Lime Grilled Chicken recipe....is the best chicken recipe ever!!!
(yes...big statement but true!)
- 8 Chicken thighs - (Chicken thighs are the best as they keep moist but you could also try with chicken breasts.)
- Marinade
- 1 cup of coconut cream
- ¼ cup of soy sauce - gluten free
- ½ teaspoon of ground tumeric
- 1 teaspoon of minced garlic
- 1 teaspoon minced ginger
- ½ teaspoon of chilli - or to your liking
- 1 lime - the juice and the zest
- 1 teaspoon of brown sugar
- Using an electric blender, add in the coconut cream, soy sauce, turmeric, chilli, garlic, ginger, sugar, the zest and juice of the lime and blend.
- In a tray, lay down the chicken thighs and pour over the marinade.
- Turn the chicken so that all the chicken is covered and then cover the tray with plastic film and put it in the fridge overnight or a least for 4 hours.
- Using a grill plate, brush with oil and place the chicken on the grill and cook on both sides.
- TIP - I pour the extra marinade into a frypan and bring it to a simmer.
- As I cook the chicken in batches, I place the chicken thighs in the frypan first, while I grill a batch. This makes sure the chicken stays moist and then you have some marinade to pour over the chicken and rice. ... Just yum!!
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