THAI COCONUT MILK GRILLED CHICKEN

So easy and tasty, this healthy Thai Coconut Milk Grilled Chicken is a perfect example of how every day, simple flavors can take a plain old chicken to delicious new heights.

YIELD: 6 SERVINGS 

PREP TIME: 15 MINUTES 

COOK TIME: 15 MINUTES 

ADDITIONAL TIME: 1 HOUR 30 MINUTES 

TOTAL TIME: 2 HOURS

INGREDIENTS

  •  14-ounce can light or full-fat coconut milk
  •  5-6 cloves garlic, finely minced
  •  1 tablespoon brown sugar
  •  1 1/2 teaspoons coarse, kosher salt
  •  1 tablespoon finely grated fresh ginger or ginger paste
  •  2 teaspoons ground turmeric
  •  1 teaspoon cumin
  •  1/2 teaspoon ground coriander
  •  1/4 cup chopped fresh cilantro
  •  1-2 pounds chicken breasts or chicken tenders
  •  Lime wedges, for serving (optional)

INSTRUCTIONS

  1. In a medium bowl, whisk together the coconut milk, garlic, brown sugar, salt, ginger, turmeric, cumin, coriander, and cilantro.
  2. Place the chicken in a gallon-size Ziploc bag; pour in the marinade. Seal the bag and press until the marinade coats the chicken evenly. Refrigerate for 2 hours or up to 24 hours.
  3. Preheat a grill to medium-high.
  4. Remove the chicken from the marinade, letting the excess marinade drip back into the bag.
  5. Grill the chicken until cooked through (time will depend on the thickness of chicken – about 5-6 minutes per side for chicken breasts and 2-3 minutes per side for chicken tenders).
  6. Let the chicken rest for a few minutes before serving.

NOTES

If you don’t have a grill, this chicken could be cooked on a grill pan, pan-fried in a skillet or broiled in the oven. I’ve even thought about tossing the chicken and marinade into the Instant Pot for 7-8 minutes high pressure and see how that goes (haven’t tried that yet, though). 

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