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When I want to bring some sunshine flavors to dinner without a fuss, I go for coconut lime grilled chicken. The marinade handles all the work. You just chill out until mealtime. Expect tangy, herby, creamy bites that scream summer. Works great for get-togethers or quick weekday lunches.
I whipped this up one humid July night for a family BBQ. Not a crumb was left! Now, it’s everyone’s number one grill request every summer.
Effortless Ingredients
- Thai red curry paste: brings a gentle spicy warmth, just get a fresh jar so flavors pop, and check it’s still good
- Kosher salt: helps boost all the flavors by drawing out juices, go flaky for best results
- Lime zest and juice: add tartness, zest before you squeeze and pick the juiciest feeling limes
- Coconut milk: gives that creamy tropical vibe, spring for a good brand with short ingredients
- Crushed red pepper flakes: for extra heat, adjust for your spice preference
- Boneless skinless chicken thighs or breasts: thighs are your juicier pick, breasts keep it lighter, organic or air-chilled is tastiest
- Fresh cilantro: packs a fresh punch, only use the lively green leaves
- Extra virgin olive oil: helps combine flavors together, choose a cold pressed one if possible
Simple Step-by-Step
- Rest and Serve:
- Pop the chicken onto a clean plate once it’s cooked. Drizzle any leftover reserved marinade. Wait five to ten minutes so it stays juicy before you slice. Serving while warm makes it even better!
- Grill the Chicken:
- Lay the chicken on your hot grill, cook five to seven minutes a side. Flip after you get good grill marks. If you have a meat thermometer, check for 160 to 165°F. Baste with the reserved marinade as you cook.
- Bring to Room Temperature and Preheat Grill:
- About 30 minutes before grilling, let the chicken sit out so it isn't fridge-cold. Fire up the grill to medium. Doesn’t matter if it’s charcoal or gas—they all work great.
- Marinate the Chicken:
- Drop chicken into a food-safe bag or lidded container. Pour over the marinade, toss until every piece is coated. Seal and let it rest in the fridge at least 30 minutes, or leave up to six hours to really soak in the flavors.
- Reserve Marinade:
- Take about a quarter cup of the fresh marinade now and hold onto it. Don’t let this touch your raw chicken, since you’ll use it for drizzling and basting later.
- Make the Marinade:
- Mix up fresh cilantro, red curry paste, coconut milk, olive oil, lime zest and juice, chili flakes, and salt in a small bowl. Blend until smooth, try it, and add more lime if you want it tangier.
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The freshest kick in this dish comes from cilantro. Sprinkle extra over the top for a pretty and vibrant finish—my kids can’t get enough and fight for the last leafy bits!
Effortless Storage
Any leftover chicken will keep in the fridge for around three days. Cool it down first, then seal it in a container. I usually chop up extras for wraps or salad lunches. Want it to last longer? Freeze portions and move them to the fridge overnight when you're craving a quick meal, cold or reheated.
Easy Ingredient Swaps
No lime? Lemons do the trick—they’re just a bit less tangy. Swap fresh parsley for cilantro if needed. For coconut milk, regular (full-fat) makes it juicier but light keeps things lean. If red curry paste is missing, just stir a spoonful of yellow curry powder into water as a quick fix.
Tasty Ways to Serve
This chicken’s awesome with fluffy rice and grilled veggies, or try it sliced over tangy slaw. Stuff it inside warm tortillas for chicken tacos too. When feeding a group, let everyone build their own rice bowls with a pile of lime wedges and chopped herbs on the table.
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Relatable Cultural Notes
Coconut lime grilled chicken riffs off Southeast Asian styles, where coconut milk, herbs, and lime flavors rule. Thai curry gives it warming depth, while grilling adds a smokey twist. It’s a cool mix of old-school tropical flavors with modern backyard cookouts—totally cross-cultural in the tastiest way.
FAQs About the Recipe
- → What’s the minimum and maximum time for marinating?
Give it at least half an hour, but one or two hours makes the flavor pop. Try going up to eight hours if you want the coconut and lime to sink all the way in.
- → Can chicken breasts be swapped in for thighs here?
Totally! Just grab boneless, skinless breasts and keep an eye out—they’ll finish grilling quicker than thighs.
- → What should the grill temp be?
Fire up your grill to medium. Stick with steady, direct heat so your marinade doesn’t scorch.
- → How can I tell if the chicken’s done?
Keep it on until you see 160°F to 165°F inside. Rest it for a few before carving–you’ll get way juicier chicken.
- → Can you grill this ahead and reheat?
Definitely. Grill it when you’ve got time, stash it covered in your fridge, and warm it up gently when you’re ready to eat.
- → Is setting marinade aside for basting worth it?
Yep, save some before adding the raw chicken. That way, you can baste for more flavor and keep things juicy—just don’t use the part that touched raw meat.