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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.