Coconut Marinated Grilled Chicken Recipe

Oh, and would you love a grilled chicken recipe with an unexpected, tropical twist that will make your taste buds sing a delicious tune?

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Prepare to have your taste buds transported to a tropical paradise with this unbelievably flavorful coconut marinated grilled chicken recipe.

This isn't your average grilled chicken; the coconut milk, lime, and curry powder marinade creates an explosion of flavor you won't want to miss.

Are you ready to experience chicken like never before?

Ingredients

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Okay, let's get our stuff together for this awesome Coconut Marinated Grilled Chicken Recipe! I'm telling you, it's gonna be delicious.

First up, for the marinade, you're gonna need 1 can of coconut milk—full fat is best, but light works too if you're watching those calories. Next, grab 2 limes for zest and juice, mild curry powder (1 tbsp), then paprika (2 tsp), grated fresh ginger (1 tbsp), crushed garlic (3 cloves)—don't skimp on the garlic! Round it off with Frank's hot sauce (2 tbsp)—or whatever rocks your boat—salt (3/4 tsp), and black pepper. An alternative approach, similar to flavors in Asian grilling, would be to add a touch of soy sauce for umami.

Now, for the chicken itself: 1.5 lbs of boneless, skinless chicken thigh fillets. You'll need 1 tbsp of cooking oil. Oh, and don't forget 3/4 cup of water for the sauce.

Garnish? Fresh coriander leaves, if you're feeling fancy. That's all—easy peasy!

Instructions

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Now that we have all our ingredients ready, it's time to get cooking! First, I'm going to tell you to combine all of the marinade ingredients in a ziplock bag – yes, all of them! Next, go ahead and add your chicken. Here's a tip: let it marinate for at least 3 hours! Overnight is even better if you can wait that long–I promise it'll be worth it. This technique is ideal for achieving flavorful and juicy grilled chicken.

Then, I'll need you to remove the chicken from that flavorful marinade – don't waste it, save it! Shake off any excess.

Now, let's fire up the grill – or not, if you feel like using a skillet! Brush the grill with a little oil and heat it to medium-high. Or, heat a tablespoon of oil in a skillet over medium-high heat. Cook the chicken for about 7 minutes on each side or until it's cooked through. You shouldn't see any pink!

Finally, transfer the cooked chicken to a plate and cover it loosely with foil. Let it rest for 5 minutes before serving!

Sauce

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For an awesome sauce, I've got you covered! Don't toss that marinade! This isn't some ordinary sauce—it's liquid gold.

First, pour this marinade into a small saucepan. Next, put it over medium heat. Seriously, who needs store-bought when we can create something incredible?!

Now, add ¾ cup of water. Bring that mixture to a simmer — don't boil it!

Okay, here's where the magic happens. Cook it for at least 10 minutes! Reduce until it gets to the thickness you like. Thicker is better in my world, haha! But you do you. Then, move it to a bowl.

That's it! I know, right? So easy! You've just made the best coconut sauce ever.

Recipe Notes

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I've got some important things for you to remember to make sure this grilled chicken is the best it can be! Simmering the sauce for at least 10 minutes is essential. Since the sauce is made from the marinade—where the chicken's been hanging out—you've gotta kill any lingering bacteria. Plus, simmering helps all those yummy flavors meld together!

Frank's hot sauce is my go-to, but any hot sauce works. I think that even sriracha can spice things up! Don't be scared to experiment, and adjust the amount to your liking.

This recipe's inspired by a Bobby Flay special—he's a genius! I hope you get the grill fired up. You'll thank me later! And the chicken will too!

Nutrition Information

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Let's talk nutrition, because knowing what's in your food is just as important as making it taste great! Each serving—about 344 grams—packs a punch!

We're looking at around 465 calories (23% of your daily needs). Not bad, right? You also get 9.7 grams of carbs (3%), a whopping 36.5 grams of protein (73%)—muscle fuel, baby! Then there's 34.5 grams of fat (53%).

Pay attention to the saturated fat, though—23.4 grams (146%)! Cholesterol sits at 142 mg (47%), and sodium at 875 mg (38%). Potassium? 358 mg (10%).

Fiber's decent at 3.5 grams (15%), and sugar's low at 3.6 grams (4%). Vitamin A clocks in at 550 IU (11%), and Vitamin C at 6.6 mg (8%). Calcium's a bit low at 30 mg (3%), but iron's okay at 3.2 mg (18%)! Not bad, huh? Enjoy!

Short Recipe Version

Coconut Marinated Grilled Chicken

Prep time: 15 minutes

Cook time: 20 minutes

Serving Size: 4

Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 can (13.5 oz) coconut milk
  • 1/4 cup soy sauce
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon red pepper flakes (optional)

Instructions:

  1. In a bowl, whisk together coconut milk, soy sauce, lime juice, garlic, ginger, coriander, and red pepper flakes (if using).
  2. Add chicken to the marinade, ensuring it is fully coated.
  3. Marinate for at least 30 minutes, or preferably overnight in the refrigerator.
  4. Preheat grill to medium heat.
  5. Remove chicken from marinade and discard the marinade.
  6. Grill chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
  7. Let rest for 5 minutes before serving.

Nutrition Information (per serving, estimated):

  • Calories: 350
  • Protein: 40g
  • Fat: 15g
  • Carbohydrates: 10g