Ingredients
Scale
Protein
- 4 boneless, skinless chicken breasts
Marinade
- 1 cup coconut milk
- Juice and zest of 2 limes
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Salt and pepper to taste
Garnish
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, whisk together coconut milk, lime juice and zest, garlic, ginger, olive oil, soy sauce, salt, and pepper. Add chicken breasts and coat well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the Grill or Pan: Preheat your grill or skillet over medium-high heat. Lightly grease if using a grill.
- Cook the Chicken: Remove chicken from marinade, letting excess drip off. Grill or pan-sear for 6-7 minutes per side, or until internal temperature reaches 165°F (75°C). Optionally, brush with leftover marinade during final minutes.
- Serve and Garnish: Let chicken rest for a few minutes, then slice and arrange on a platter. Drizzle with reserved marinade and garnish with fresh cilantro. Serve with lime wedges.
Notes
- For added depth, add a dash of fish sauce to the marinade.
- Serve with jasmine rice, coconut rice, or a fresh salad.
- You can substitute chicken thighs for a juicier variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Grilling
- Cuisine: Asian Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken breast
- Calories: 380
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg