Coconut Lime Grilled Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
2 lb boneless, skinless chicken thighs or breasts
→ Marinade
02 -
1 cup chopped fresh cilantro
03 -
2/3 cup unsweetened coconut milk
04 -
1/4 cup extra-virgin olive oil
05 -
Zest of 1 lime
06 -
Juice of 1 lime
07 -
1 tablespoon red curry paste
08 -
1 teaspoon crushed red pepper flakes
09 -
1/2 teaspoon kosher salt
# Instructions:
01 -
In a small bowl, combine chopped cilantro, coconut milk, olive oil, lime zest and juice, red curry paste, crushed red pepper flakes, and kosher salt. Mix until well blended.
02 -
Remove and set aside 1/4 cup of marinade to use for basting and drizzling after grilling.
03 -
Place chicken thighs or breasts in a bowl or zip-top bag. Pour remaining marinade over the chicken, seal or cover, and coat thoroughly. Refrigerate for at least 30 minutes, preferably 1 to 2 hours, up to 8 hours.
04 -
Approximately 30 minutes before cooking, take chicken out of the refrigerator to allow it to reach room temperature. Preheat grill to medium heat.
05 -
Grill chicken for 5 to 7 minutes per side, until an internal temperature of 71–74 °C (160–165 °F) is reached.
06 -
During grilling, brush chicken with reserved marinade, and drizzle additional marinade over the cooked pieces for extra flavor.
07 -
Allow chicken to rest for 5 to 10 minutes before slicing. Serve warm.
# Notes:
01 -
Marinating the chicken for several hours deepens the flavors; avoid over-marinating beyond 8 hours to prevent the texture from breaking down.
02 -
Always use a clean portion of marinade for basting to ensure food safety.