Coconut and Lime Grilled Chicken

This fusion of Thai and Asian flavours marinates the chicken to perfection, and then goes on to make a fully flavoured sauce. Serve with coconut rice.

Coconut and Lime Grilled Chicken
  • 900 g boneless, skinless chicken breasts
For marinade
  • 2½ tablespoons oil
  • zest and juice of 1 lime
  • 1 teaspoon ground cumin
  • 1½ teaspoons ground coriander
  • 2 tablespoons soy sauce
  • 1½ teaspoons salt
  • 1½ tablespoons sugar
  • ½ tablespoon curry powder
  • ½ cup coconut milk
  • pinch cayenne pepper
For garnish
  • ¼ cup chopped fresh coriander
  • fresh limes, cut into wedges
For coconut rice
  • 1 cup jasmine rice
  • 1 cup coconut milk
  • 1 cup water
  • ½ teaspoon salt
  1. In a medium bowl, whisk together the marinade ingredients.
  2. Place the chicken into a large sealable bag and pour in the marinade. Seal the bag and refrigerate for at least 2 hours (overnight if possible).
  3. For the coconut rice, bring the four ingredients to a simmer in a medium saucepan. Cover and reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated.
  4. Remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
  5. Preheat grill to medium-high heat. Grill the chicken for 6-7 minutes per side.
  6. Meanwhile, pour the marinade into a medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
  7. Place the grilled chicken on a serving platter or plate.
  8. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh coriander over the top.
  9. Serve with coconut rice, lime wedges and additional sauce.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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