Description
Savor the zesty fusion of sweet chili, zesty lime, and rich coconut in this easy, healthy grilled chicken dish that’s sure to delight your palate!
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs or breasts
- 1/2 cup (120ml) coconut milk (full-fat)
- 1/3 cup (80ml) sweet chili sauce
- 3 tablespoons (45ml) fresh lime juice (about 2 medium limes)
- 2 tablespoons (30ml) soy sauce (or tamari for gluten-free)
- 2 tablespoons (30ml) olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon grated fresh ginger
- 1 tablespoon lime zest
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional garnishes: lime wedges, sliced green onions, toasted coconut flakes
Instructions
- In a large bowl, whisk together coconut milk, sweet chili sauce, lime juice, soy sauce, olive oil, garlic, ginger, lime zest, cilantro, salt, and pepper. Reserve 1/4 cup of marinade and refrigerate.
- Add chicken to the remaining marinade, ensuring each piece is coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- Preheat grill to medium heat (about 375°F/190°C). Clean and oil the grates to prevent sticking.
- Remove chicken from marinade, letting excess drip off. Discard used marinade. Grill chicken for 5-7 minutes per side for thighs or 6-8 minutes per side for breasts.
- During the last 2 minutes, brush with reserved marinade for extra flavor and gloss.
- Chicken is done when internal temperature reaches 165°F (74°C). Transfer to a plate and rest for 5 minutes before serving.
- Garnish with additional cilantro, lime wedges, green onions, and toasted coconut flakes if desired.