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Grilled Coconut Marinated Chicken on a barbecue grill

Coconut Marinated Chicken

A savory and aromatic dish featuring tender chicken marinated in creamy coconut milk, zesty lime, and warming spices, perfect for gatherings or weeknight dinners.
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Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 can coconut milk (14oz/400g) Preferably full fat, but light is okay.
  • 2 limes lime zest and juice Zest of both limes and 3 tablespoons of juice.
  • 1 tablespoon mild curry powder Introduces a warm, earthy depth.
  • 2 teaspoons paprika Adds smokiness and vibrant color.
  • 1 tablespoon fresh ginger (grated) Finely grated for best flavor.
  • 3 cloves garlic (crushed) Robust flavors that elevate the dish.
  • 2 tablespoons Frank's classic hot sauce Adjust to taste, can use other hot sauce.
  • 3/4 teaspoon salt Essential for flavor enhancement.
  • a dash black pepper For added warmth.
For the Chicken
  • 1.5 lbs skinless boneless chicken thigh fillets Tender thighs soak up flavors beautifully.
For Cooking
  • 1 tablespoon oil For grilling or skillet frying.
  • 3/4 cup water To adjust the consistency of the sauce later.
  • to taste fresh coriander leaves For garnish before serving.

Method
 

Preparation
  1. In a large ziplock bag, combine all marinade ingredients: coconut milk, lime zest, lime juice, curry powder, paprika, ginger, crushed garlic, hot sauce, salt, and black pepper.
  2. Place the chicken thighs in the ziplock bag, ensuring they’re well-coated with the marinade. Seal the bag and gently shake to mix everything. Set aside to marinate for at least 3 hours, preferably overnight.
Cooking
  1. Remove the chicken from the marinade, shaking off any excess and reserving the marinade for sauce preparation later.
  2. Brush your grill with oil and heat to medium-high, or heat oil in a skillet over medium-high heat.
  3. Grill or sauté the chicken for about 7 minutes on the first side, then flip and cook for an additional 5 minutes, or until fully cooked through.
  4. Once cooked, transfer the chicken to a plate and cover it loosely with foil to rest for about 5 minutes.
  5. While the chicken rests, pour the reserved marinade into a small saucepan over medium heat. Add water and bring to a simmer, cooking for around 10 minutes or until the sauce thickens.
  6. Transfer the sauce to a bowl, and serve the coconut marinated chicken drizzled with the sauce and garnished with fresh coriander leaves.

Notes

For best flavor, allow the chicken to marinate overnight. Ensure your grill or skillet is properly preheated to prevent sticking and provide a beautiful sear. Feel free to modify the hot sauce quantity based on your heat preference. Use fresh ingredients whenever possible for enhanced flavor.