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Grilled Spicy Coconut Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 50 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 25 minutes (including marinating time)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Asian Fusion

Description

This Grilled Spicy Coconut Chicken recipe combines tender boneless chicken breasts with a rich, flavorful marinade made from coconut milk, chili paste, and aromatic spices. Perfectly grilled to achieve a smoky char, this dish is balanced with a hint of sweetness and a citrusy kick from lime juice. Garnished with fresh cilantro and served with lime wedges, it offers a deliciously vibrant meal that is ideal for summer barbecues or a tasty weeknight dinner.

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

Garnish

  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Prepare the marinade: In a bowl, combine the coconut milk, soy sauce, lime juice, chili paste, minced garlic, ground ginger, brown sugar, salt, and black pepper. Whisk everything together until the sugar dissolves and the ingredients are well mixed.
  2. Marinate the chicken: Place the boneless, skinless chicken breasts in the marinade, making sure they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse the chicken deeply.
  3. Preheat the grill: Heat your grill to medium-high heat, ensuring it’s well oiled or non-stick to prevent the chicken from sticking during cooking.
  4. Grill the chicken: Remove chicken breasts from the marinade, shaking off excess but do not discard the marinade. Place the chicken on the grill and cook for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken develops a nice char and grill marks.
  5. Rest and garnish: Once grilled, transfer the chicken to a plate and let it rest for 5 minutes. This allows the juices to redistribute for a tender bite. Garnish with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of citrus.

Notes

  • Adjust the chili paste amount to control the spice level according to your preference.
  • Marinating overnight intensifies the flavor and tenderness of the chicken.
  • If you don’t have a grill, you can cook the chicken on a stovetop grill pan or bake it at 400°F for about 20-25 minutes.
  • Serve with rice, grilled vegetables, or a fresh salad for a complete meal.
  • Ensure the chicken reaches an internal temperature of 165°F to ensure it is safely cooked.

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Find it online: https://dessertpinspiration.com/grilled-spicy-coconut-chicken-recipe/