Once you try this Cilantro Lime Chicken Marinade, it will be your go-to grilled chicken for the summer! Just a few simple ingredients, and you've got a marinated chicken you can use that day or freeze for later.
Jump to:
- Why You'll Love This Coconut Milk Chicken Recipe
- Ingredient Information and Substitutions
- How To Make This Chicken Lime Coconut Recipe
- Frequently Asked Questions
- Tips For Marinating Chicken In Coconut Milk
- What To Serve With Coconut Lime Chicken
- Other Delicious Grilled Chicken Recipes
- Cilantro Lime Chicken Marinade
Why You'll Love This Coconut Milk Chicken Recipe
Grilled chicken is a frequent flyer meal in our home, especially in the summer. And what's not to like? It's easy. It's healthy. And there are about a million different flavor variations. So I'm going to share a new favorite with you today.
Tangy fresh lime juice, cilantro, and creamy coconut milk combine into a deliciously flavorful marinade while also making the chicken even more tender. I love using this marinade when I make the chicken for my Copycat Thai Lettuce Wraps. Here's why you've to to try it:
- Ready in less than 1 hour
- Can be meal prepped
- Only 8 ingredients
- Family-friendly
Ingredient Information and Substitutions
- Coconut Milk - You'll need a can of unsweetened coconut milk. Make sure to shake it or whisk well because the fat and milk separate as it sits.
- Lime Juice - Fresh lime juice is preferable but that bottled stuff will also work.
- Olive Oil - You can swap it for any other mild-flavored oil that you like. Avocado oil is a nice option, as well as melted coconut oil.
- Spices - This coconut milk chicken recipe requires a combination of fresh or dried cilantro, garlic powder, salt, and crushed red pepper to get the ultimate flavor!
- Chicken Breasts - I usually use boneless skinless chicken breasts. You can also use boneless skinless chicken thighs or chicken tenderloins.
How To Make This Chicken Lime Coconut Recipe
Step 1: Marinade chicken
Combine the coconut milk, lime juice, oil, cilantro, garlic powder, salt, and red pepper flakes in a large bowl until mixed well.
Place pieces of chicken in marinade and let sit in the fridge for 30 minutes - overnight.
Step 2: Grill
Cook the chicken on a heated grill for 3-5 minutes on each side. Continue to cook until it reaches an internal temperature of 160 degrees F. Let the chicken with rest for a few minutes and serve immediately.
Frequently Asked Questions
I've found that limes really vary in terms of how much juice you can get out of each one. Getting the most juice starts with choosing good, ripe limes. Look for a bright green color. Look for a fruit that feels heavier in your hand and has a little give when you gently press it. Smell it and go for a lime has a stronger lime-y smell.
Before cutting into the limes, roll them on your counter or cutting board before slicing in half. Once cut, if they look a bit on the drier side you can even use a fork to loosen the flesh or nuke them for 10-20 seconds.
Sure- just chop it up nice and fine! It's an excellent swap and enhances the cilantro flavor in this recipe.
Chicken doesn't need to marinate as long as other meats like beef. Ideally, if you're not freezing it right away, you can marinate the chicken with coconut milk for anywhere from 30 minutes to 12 hours.
You can also use a grill pan or even a sauté pan, but a real grill is best.
For this recipe, I prefer unsweetened coconut milk (and not light either!). This tastes best with full-fat coconut milk. It makes it much creamier.
Cooking to the proper temperature is key. I use a meat thermometer to keep an eye on the temperature. You'll want to remove it from the grill at 160 degrees. Rest it for a couple minutes before serving and in that time the internal temperature will reach 165 which is considered safe for consumption.
No- coconut cream has a higher fat content than coconut milk. Both options work, but I think a well-shaken can of unsweetened coconut milk is the right balance for this recipe.
Tips For Marinating Chicken In Coconut Milk
- Be sure to shake the can of coconut milk really well to combine the cream with the liquid. If shaking doesn't help you can also pour it into a bowl and whisk it together.
- Limes can vary in size, so you'll want to use anywhere from 2-4 limes to get ⅓ cup.
- If you'd prefer a spicier marinade, just add more chili flakes. The ½ teaspoon of crushed red pepper flakes I used won't really make this spicy.
- Bring the chicken closer to room temperature prior to grilling. Remove the chicken from the from the fridge 20 minutes in advance if possible.
- Rest the chicken before serving. Tent it and foil and rest for a few minutes to allow the juices to redistribute resulting in a tender, more juicy bite.
- Prep ahead: You can marinate this in advance and even freeze the chicken in the marinade.
- Leftovers and storage: Leftovers last up to 4 days covered in the fridge and taste great cold or reheated.
What To Serve With Coconut Lime Chicken
A few great recipes to round out and complete this meal would be:
Other Delicious Grilled Chicken Recipes
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Cilantro Lime Chicken Marinade
Ingredients
- 1 14 ounce can unsweetened coconut milk, shaken (or whisked to fully combine)
- ⅓ cup fresh lime juice (about 2 large or 4 small limes)
- 1 Tablespoon olive oil
- 2 Tablespoon s chopped fresh cilantro or 1 Tablespoon dried cilantro
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper
- 4 boneless skinless chicken breasts, (you can slice in half lengthwise if you want thinner filets)
- Cooking spray
Instructions
- In a large bowl whisk together coconut milk, lime juice, oil, cilantro, garlic powder, salt and crushed red pepper until well combined.
- Submerge chicken in marinade for 30 minutes to 12 hours in the refrigerator (or freeze in a plastic zipper bag).
- When you're ready to grill, remove the chicken from the fridge 20 minutes in advance. Spray the grill with cooking spray and preheat it to medium high.
- Place chicken pieces on the grill and discard marinade. Cook the first side for 3-5 minutes, rotating 45 degrees halfway through for crosshatch grill marks.
- Turn chicken pieces and cook that side for another 3-5 minutes, rotating 45 degrees halfway through for crosshatch grill marks or until the chicken pieces reach an internal temperature of 160 degrees.
- Remove chicken pieces to a clean plate and rest them for a couple minutes tented in foil. Serve immediately.
Video
Notes
- Be sure to shake the can of coconut milk really well to combine the cream with the liquid. If shaking doesn't help you can also pour it into a bowl and whisk it together.
- Limes can vary in size, so you'll want to use anywhere from 2-4 limes to get ⅓ cup.
- If you'd prefer a spicier marinade, just add more chili flakes. The ½ teaspoon of crushed red pepper flakes I used won't really make this spicy.
- Bring the chicken closer to room temperature prior to grilling. Remove the chicken from the from the fridge 20 minutes in advance if possible.
- Rest the chicken before serving. Tent it and foil and rest for a few minutes to allow the juices to redistribute resulting in a tender, more juicy bite.
- Prep ahead: You can marinate this in advance and even freeze the chicken in the marinade.
- Leftovers and storage: Leftovers last up to 4 days covered in the fridge and taste great cold or reheated.
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