Coconut Lime Chicken

$For Coconut Lime Chicken, you need these simple ingredients: - 4 boneless, skinless chicken breasts - 1 cup coconut milk - Zest and juice of 2 limes - 2 tablespoons honey - 3 cloves garlic, minced - 1 teaspoon ginger, grated - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Lime wedges, for serving These ingredients create a tasty dish. Each one adds a special flavor. If you need to swap some items, here are a few ideas: - Chicken: You can use boneless thighs instead of breasts. - Coconut milk: Almond or soy milk works, but it will change the taste. - Honey: Maple syrup is a great swap. It will add a different sweetness. - Ginger: If you don’t have fresh ginger, use ground ginger. Use less, about 1/4 teaspoon. - Cilantro: Parsley is a good alternative if you dislike cilantro. These options can help you use what you have at home. Coconut Lime Chicken is not only delicious, but it can also be healthy. Here’s what you can expect per serving: - Calories: 290 - Protein: 30g - Fat: 15g - Carbohydrates: 10g - Fiber: 1g - Sugar: 5g This dish gives you good protein and healthy fats. It's a great choice for dinner! {{ingredient_image_1}} Start by mixing the marinade. In a bowl, whisk together these ingredients: - 1 cup coconut milk - Zest and juice of 2 limes - 2 tablespoons honey - 3 cloves garlic, minced - 1 teaspoon ginger, grated - Salt and pepper to taste Make sure everything blends well. This mix adds rich flavor to the chicken. Once mixed, place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring it coats each piece. Seal the bag or cover the dish. Refrigerate for at least 1 hour. For the best taste, let it sit overnight. When you're ready to cook, preheat your grill or a large skillet over medium-high heat. If using a skillet, add 1 tablespoon of olive oil. Remove the chicken from the marinade. Let any extra marinade drip off. Save the marinade for later. Grill the chicken for 6-7 minutes on each side. Check the internal temperature; it should be 165°F (75°C). The chicken should look golden and cooked through. While the chicken cooks, take the reserved marinade. Pour it into a saucepan and bring it to a boil over medium heat. Let it simmer for about 5 minutes until it thickens. This will create a tasty sauce to drizzle over the chicken. Once the chicken is done, serve it hot. Drizzle the thickened marinade over the chicken for added flavor. Garnish with fresh cilantro and lime wedges on the side. This dish pairs well with rice or a fresh salad. Enjoy the bright, zesty taste of coconut lime chicken! To get the best taste from your Coconut Lime Chicken, marinate the chicken longer. I recommend at least one hour. If you can, let it sit overnight. This gives the chicken time to soak in all the yummy flavors from the coconut milk, lime, and spices. The lime zest adds a bright touch. Don't skip this step! Grilling or pan-searing helps lock in the juices. Use a meat thermometer to check the chicken's internal temp. Aim for 165°F (75°C) for safety and juicy meat. Cooking time can vary based on the thickness of your chicken breasts. Thinner pieces will cook faster, about 5-6 minutes per side. Thicker ones may need a bit more time, around 7-8 minutes per side. Always check for doneness with a thermometer. If you use a grill, maintain a medium-high heat. For stovetop cooking, use medium heat and add olive oil to avoid sticking. If you see the chicken getting too dark, lower the heat slightly. Pair your Coconut Lime Chicken with fresh, bright sides. Here are a few great options: - Coconut Rice: This adds a creamy texture and complements the marinade. - Steamed Broccoli: The crunch balances the softness of the chicken. - Mango Salsa: This adds sweetness and a tropical twist. - Quinoa Salad: Packed with nutrients, it’s a healthy choice. - Grilled Corn: This brings a sweet, charred flavor. These sides enhance the meal and make it feel special. Enjoy mixing and matching! Pro Tips Marinate Longer for Depth: Allowing the chicken to marinate overnight will intensify the flavors, making every bite more delicious. Check Doneness with a Thermometer: To ensure perfect cooking, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Balance Sweetness with Acidity: Adjust the honey in the marinade according to your taste; if you prefer less sweetness, add more lime juice for a tangy kick. Serve with a Side: Pair this dish with a fresh salad or coconut rice to complement the flavors and create a complete meal. {{image_2}} You can add vegetables to your Coconut Lime Chicken for extra flavor and nutrition. Try bell peppers, zucchini, or snap peas. Toss the veggies in the marinade with the chicken. They will soak up the tasty coconut and lime flavors. Cook them along with the chicken, adding them to the grill or skillet. This way, you create a colorful dish that's both healthy and filling. You can cook Coconut Lime Chicken on the grill or in a skillet. Grilling gives a nice smoky flavor and beautiful grill marks. It adds a fun outdoor vibe to your meal. If you use a skillet, you can control the heat better and avoid flare-ups. Both methods work well. Choose what fits your kitchen setup or mood. If you like heat, make a spicy version of Coconut Lime Chicken. Add red pepper flakes or diced jalapeños to the marinade. This will give your dish a kick. You can also mix in some sriracha for extra flavor. The heat pairs well with the sweet coconut and tangy lime. It creates a balance that excites your taste buds. After you enjoy your Coconut Lime Chicken, store any leftovers properly. Let the chicken cool down first. Then, place it in an airtight container. This keeps it fresh. You can store it in the fridge for up to 3 days. Make sure to label the container with the date. This helps you remember when you made it. When you are ready to eat your leftovers, reheating is easy. You can use the microwave or the stove. If you use the microwave, put the chicken on a microwave-safe plate. Heat it in 30-second bursts until hot. If you prefer the stove, add a little olive oil to a pan. Heat the chicken on medium until warm. This helps keep it juicy and tasty. Freezing Coconut Lime Chicken is a great way to save it for later. First, let the chicken cool completely. Then, wrap each piece tightly in plastic wrap. Place the wrapped chicken in a freezer bag. You can store it in the freezer for up to 3 months. When you are ready to eat, thaw the chicken in the fridge overnight. Then, reheat it as mentioned above. Enjoy your delicious meal again! You can serve Coconut Lime Chicken with many tasty sides. Here are my favorites: - Steamed rice for a creamy base. - Quinoa for a healthy twist. - Grilled vegetables for added color. - A fresh salad to balance the meal. These sides enhance the chicken’s flavor and make a complete meal. Yes, you can use bone-in chicken. Just adjust the cooking time. Bone-in chicken takes longer to cook than boneless. Grill it for about 10-12 minutes on each side. Always check the internal temperature to ensure it reaches 165°F (75°C). This way, you keep the chicken juicy and full of flavor. To check if the chicken is done, use a meat thermometer. Insert it into the thickest part of the chicken. If it reads 165°F (75°C), it is fully cooked. Another way to check is by cutting the chicken. The juices should run clear, with no pink meat inside. This ensures you have safe and tasty chicken. In this blog post, we explored how to make Coconut Lime Chicken. We covered ingredients, substitutions, and even nutritional facts. The step-by-step instructions guide you from marinade to serving. I shared tips for more flavor and cooking adjustments. You can also try fun variations, like adding veggies or extra spice. Finally, I explained how to store and reheat leftovers. Enjoy cooking and savoring this flavorful dish!$

A flavorful grilled chicken dish marinated in coconut milk, lime, and honey.

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Prep Time 15

Cook Time 30

Total Time 1 30

Course Main Course

Cuisine Tropical

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup coconut milk
2 pieces limes (zest and juice)
2 tablespoons honey
3 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon olive oil
to taste salt and pepper
for garnish fresh cilantro
for serving lime wedges

Instructions

In a bowl, whisk together coconut milk, lime zest, lime juice, honey, minced garlic, grated ginger, salt, and pepper.
Place the chicken breasts in a large resealable bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for maximum flavor.
Preheat the grill or a large skillet over medium-high heat. Add olive oil to the skillet if using.
Remove the chicken from the marinade, letting the excess marinade drip off. Reserve the marinade for later use.
Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is beautifully golden.
While the chicken cooks, pour the reserved marinade into a saucepan and bring it to a boil over medium heat. Allow it to simmer for about 5 minutes until it thickens slightly.
Once the chicken is done, serve it hot, drizzled with the thickened marinade, and garnish with fresh cilantro and lime wedges on the side.

Notes

For best flavor, marinate the chicken overnight.

Keyword chicken, coconut, grilled, lime, marinated