Coconut Lime Grilled Chicken

Coconut lime grilled chicken is how I bring fresh tropical flavors to quick weeknight dinners or summer barbecues. The marinade does all the heavy lifting while you relax, and each bite bursts with creamy coconut, bright lime, and herbaceous cilantro. This recipe is perfect for feeding a crowd or jazzing up meal prep.

I first made this for a family cookout on a steamy July evening and everyone ended up licking their plates clean it is now a go-to barbecue request

Ingredients

• Boneless skinless chicken thighs or breasts: choose thighs for maximum juiciness or breasts for a lighter option look for organic or air-chilled chicken for the best texture
• Fresh cilantro: brings herby pop use only fresh not dried pick leaves with bright green color and no wilting
• Coconut milk: gives that lush tropical richness a quality brand with minimal stabilizers makes a big difference
• Extra virgin olive oil: adds richness and helps carry all the flavors try to use cold pressed for pure taste
• Lime zest and juice: deliver a citrus kick always zest before juicing and use ripe limes that feel heavy for their size
• Thai red curry paste: supplies warmth and subtle heat grab one from the international section and make sure it’s not expired
• Crushed red pepper flakes: create that gentle heat use more or less to taste
• Kosher salt: draws out juices and deepens all the flavors pick a flaky variety for best absorption

Step-by-Step Instructions

Make the Marinade:

Stir chopped fresh cilantro coconut milk olive oil lime zest and juice red curry paste crushed red pepper flakes and kosher salt together in a small bowl until well combined Then taste for balance Feel free to add a splash more lime for extra brightness

Reserve Marinade:

Scoop out a quarter cup of this mixture and set aside This small portion is for basting and drizzling at the end so do not let it touch raw chicken

Marinate the Chicken:

Place the chicken into a zip-top bag or a container with a tight lid Pour in the remaining marinade toss to coat each piece thoroughly and seal Refrigerate for at least thirty minutes The longer you wait up to six hours the deeper the flavors time does wonders

Bring to Room Temperature and Preheat Grill:

About half an hour before you want to cook remove the chicken from the fridge so it can lose its chill Preheat your grill to medium heat You can use a gas or charcoal grill either works well

Grill the Chicken:

Place chicken pieces on the grill and cook for five to seven minutes on each side Watch for nice grill marks and check doneness with a meat thermometer the center should hit 160 to 165 degrees Fahrenheit Baste with your reserved marinade on both sides while grilling

Rest and Serve:

Once cooked through transfer chicken to a clean platter Drizzle with the last of the reserved marinade Let the pieces rest for five to ten minutes before slicing This keeps all those juices locked in Serve warm for maximum enjoyment

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Cilantro is my secret to the freshest flavor and I love how the bright green leaves make everything pop My kids now insist on extra cilantro leaves scattered over the platter at the table which creates such a cheerful look

Storage Tips

Leftover grilled chicken keeps well in the fridge for up to three days Just let it cool completely before sealing in an airtight container I often slice extra to use in wraps or salads the next day For longer storage freeze in single portions and thaw overnight in the refrigerator before reheating or enjoying cold

Ingredient Substitutions

If you are out of lime lemons work in a pinch though the flavor is milder Parsley can swap in for cilantro if you have cilantro haters in your house For the coconut milk full fat gives the juiciest results but light coconut milk is fine for a leaner meal If you cannot find red curry paste try a spoonful of yellow curry powder dissolved in a tablespoon of water

Serving Suggestions

Pair this coconut lime chicken with fragrant rice and grilled or steamed veggies for a full meal It is also amazing over crisp cabbage slaw or sliced into soft tortillas for chicken tacos For a party let guests build their own rice bowls with extra lime wedges and herbs on the side

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Cultural and Historical Notes

Coconut lime grilled chicken takes inspiration from Southeast Asian marinades where coconut milk lime and aromatic herbs form the heart of many dishes Red curry paste adds that signature Thai warmness while grilling brings out big smoky flavor The combination also feels right at home on modern backyard grills making this a true cultural blend

Frequently Asked Questions

→ How long should the chicken marinate?

Allow at least 30 minutes for marinating, but 1–2 hours yields more flavor. You can marinate chicken up to 6–8 hours for deeper infusion.

→ Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts work well. Adjust grilling time as breasts may cook faster than thighs.

→ What’s the best grilling temperature?

Preheat your grill to medium heat. Aim to cook over moderate direct heat to avoid burning the marinade.

→ How do I know when the chicken is cooked through?

Grill chicken until the internal temperature reaches 160–165°F. Let it rest before slicing for extra juiciness.

→ Can I make this ahead of time?

Yes, you can marinate and grill ahead. Store grilled chicken covered in the refrigerator and reheat gently before serving.

→ Is it necessary to reserve marinade for basting?

Reserving a portion before marinating adds flavor and moisture during grilling. Do not reuse marinade that touched raw meat.