Description

This Grilled Spicy Coconut Chicken recipe features tender chicken breasts marinated in a flavorful blend of coconut milk, soy sauce, lime juice, chili paste, garlic, ginger, and brown sugar. Grilled to perfection and garnished with fresh cilantro and lime wedges, this dish delivers a perfect balance of creamy, spicy, and tangy flavors, making it an ultimate crowd-pleaser for any meal.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts

Marinade

1 cup coconut milk
2 tablespoons soy sauce
1 tablespoon lime juice
2 tablespoons chili paste (adjust to taste)
2 cloves garlic, minced
1 teaspoon ground ginger
1 tablespoon brown sugar
1 teaspoon salt
½ teaspoon black pepper

Garnishes

Fresh cilantro, for garnish
Lime wedges, for serving

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Instructions

Prepare the Marinade: In a bowl, combine coconut milk, soy sauce, lime juice, chili paste, minced garlic, ground ginger, brown sugar, salt, and black pepper. Whisk thoroughly until all ingredients are well mixed to create a creamy and balanced marinade.
Marinate the Chicken: Place the boneless, skinless chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are fully coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
Preheat the Grill: About 15 minutes before cooking, preheat your grill to medium-high heat, around 400°F (204°C). If using a charcoal grill, prepare for direct heat grilling.
Grill the Chicken: Remove the chicken breasts from the marinade, letting excess drip off. Place the chicken on the preheated grill and cook for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks.
Rest and Serve: Transfer the grilled chicken to a platter and let it rest for 5 minutes to retain juices. Garnish with fresh cilantro leaves and serve with lime wedges on the side for an added burst of citrus flavor.

Notes

Adjust the amount of chili paste according to your preferred spice level.
For best results, marinate the chicken overnight to enhance flavor and tenderness.
If you don’t have a grill, the chicken can also be cooked on a grill pan or under a broiler.
Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
Use fresh lime juice for the most vibrant flavor in the marinade and garnish.