Once you try this Coconut Cilantro Lime Chicken, 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.
⅓cupfresh lime juice(about 2 large or 4 small limes)
1Tablespoon olive oil
1Tablespoon dried cilantro
1teaspoongarlic powder
1teaspoon kosher salt
½teaspooncrushed red pepper
3-4boneless skinless chicken breasts, sliced in half lengthwise
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, 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 163 degrees.
Remove chicken pieces to a clean plate and rest them for a couple minutes. Serve immediately.