Did you know that Thai food is among the top 11 most popular cuisines in the US? Once just considered to be spicy Chinese food, Thai cuisine is now appreciated for it’s unique way of bringing sour, sweet, salty, bitter, and spicy flavors work together in each dish. Grilled Thai Coconut Lime Chicken is no exception. Packed with flavor and perfect for a summer dinner on the patio, it’s sure to transport your taste buds to Thailand with every bite! Here’s how to make it:
Servings: 4
Preparation Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 27-30 minutes
Ingredients
For the chicken:
4 boneless, skinless chicken breasts
1/4 cup coconut milk
Zest and juice of 2 limes
2 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon grated ginger
2 tablespoons honey or brown sugar
2 cloves garlic, minced
1 tablespoon lemongrass paste (optional)
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
Salt and pepper to taste
Fresh cilantro for garnish
For the peanut sauce (optional):
1/4 cup creamy peanut butter
1 tablespoon soy sauce
1 tablespoon lime juice
2 tablespoons coconut milk
1 teaspoon honey or brown sugar
1/2 teaspoon grated ginger
1/2 teaspoon sriracha or chili garlic sauce (optional)
Water, as needed to thin the sauce
Instructions
In a mixing bowl, whisk together the coconut milk, lime zest, lime juice, soy sauce, fish sauce, honey or brown sugar, minced garlic, grated ginger, lemongrass paste (if using), ground coriander, ground turmeric, salt, and pepper to create the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Ensure the chicken is evenly coated with the marinade. Marinate in the refrigerator for at least 30 minutes, or ideally up to 4 hours, to allow the flavors to penetrate the meat.
Preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess, and discard the remaining marinade.
Grill the chicken breasts for 6-8 minutes per side, or until they are cooked through and have nice grill marks. The internal temperature of the chicken should reach 165°F (75°C).
While the chicken is grilling, you can prepare the optional peanut sauce. In a small saucepan over low heat, combine the peanut butter, coconut milk, soy sauce, lime juice, honey or brown sugar, grated ginger, and sriracha or chili garlic sauce (if using). Stir until the sauce is smooth and heated through, adding water as needed to achieve your desired consistency.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.
Serve the Grilled Thai Coconut Lime Chicken with peanut sauce if you like, and your favorite side dishes, such as jasmine rice and grilled vegetables.
Nutritional Information (per serving, without peanut sauce):
Calories: 290 kcal; Total Fat: 10 g; Saturated Fat: 5 g; Cholesterol: 145 mg; Sodium: 940 mg; Total Carbohydrates: 8 g; Dietary Fiber: 1 g; Sugars: 5 g; Protein: 42 g
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