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grilled chicken on a plate with steamed rice on the side
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Coconut Lime Chicken

Coconut Lime Chicken is marinated in Thai-inspired flavors and grilled to juicy perfection! It's simple to make yet so tasty. Perfect for your Summer grilling!
Prep Time25 mins
Cook Time20 mins
Marinate4 hrs
Total Time4 hrs 45 mins
Course: Main Course
Cuisine: Asian
Servings: 4 people
Calories: 523kcal


  • 3 pounds boneless, skinless chicken thighs
  • salt and pepper, to taste
  • 1 teaspoon ground coriander
  • 1 thumb-size ginger, peeled and coarsely chopped
  • 2 cloves garlic, peeled
  • 1 cup coconut milk
  • 2 tablespoons fish sauce
  • juice of 1 lime


  • Rinse chicken well and pat dry. Season with salt and pepper to taste.
  • In a food processor, or with a mortar and pestle, combine coriander, ginger, and garlic. Pulse a few times or mash to a coarse paste.
  • In a bowl, combine paste, coconut milk, fish sauce and lime juice. Stir until blended.
  • In a resealable bag, combine chicken and marinade. Marinate in the refrigerator for at least 4 hours or overnight. Drain chicken from marinade, discarding liquid.
  • Lightly oil grill grates and arrange chicken in a single layer on hot grates. Over hot coals, grill chicken for about 5 to 7 minutes and then turn to grill the other side for another 5 to 7 minutes or until a thermometer inserted reads 165 F.
  • Remove from heat and allow to rest for about 3 to 5 minutes before slicing


  • For a kick of spice, add minced chili peppers or dried chili flakes to the marinade.
  • To keep the meat juicier and moister, limit turning during grilling.


Calories: 523kcal | Carbohydrates: 3g | Protein: 67g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 323mg | Sodium: 1017mg | Potassium: 984mg | Fiber: 1g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 5mg