Coconut Lime Chicken
The Thai-inspired marinade for this Coconut Lime Chicken is full of complementing flavors, is simple and sure to become a favorite meal!
Servings: 4 people
- 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 a bowl, combine paste, coconut milk, fish sauce and lime juice. Stir until blended.
In 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 grates. Over hot coals, grill chicken for about 5 to 7 minutes and then turn to grill other side for another 5 to 7 minutes or until a thermometer inserted reads 165. For moister meat, limit turning during grilling. Remove from heat and allow to rest for about 3 to 5 minutes before slicing
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