Coconut Lime Chicken

Coconut Lime Chicken

Coconut Lime Chicken

  • 3 pounds boneless, skinless chicken thigh meat
  • salt and pepper to taste
  • 1 teaspoon ground coriander
  • 1 thumb-size ginger, peeled and coarsely chopped
  • 2 cloves garlic, peeled
  • 1 cup coconut milk
  • 2 tablespoons fish sauce
  • juice of 1 lime


  1. Rinse chicken well and pat dry. Season with salt and pepper to taste.
  2. In a food processor or with a mortar and pestle, combine coriander, ginger and garlic. Pulse a few times or mash to a coarse paste. In a a bowl, combine paste, coconut milk, fish sauce and lime juice. Stir until blended.
  3. In resealable bag, combine chicken and marinade. marinate in the refrigerator for at least 4 hours or overnight.
  4. Drain chicken from marinade, discarding liquid. Lightly oil grill grates and arrange chicken in a single layer on grates. Over hot coals, grill chicken for about 5 to 7 minutes and then turn to grill other side for another 5 to 7 minutes or until thermometer inserted reads 165 F. For moister meat, limit turning during grilling. Remove from heat and allow to rest for about 3 to 5 minutes before slicing.

Credit to: kawalingpinoy

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