Ingredients
Scale
- 1 ½ pounds chicken thighs (bone-in, skin-on for extra flavor)
- 1 cup coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon lime zest
- 2 tablespoons honey
- 2 cloves garlic (minced)
- 1 teaspoon ground ginger
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
- In a large bowl, whisk together the coconut milk, lime juice, lime zest, honey, garlic, ginger, salt, and pepper until well combined.
- Add the chicken thighs to the bowl, making sure they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour – or overnight for even more flavor.
- Preheat your grill to medium-high heat (about 375°F to 400°F). Remove the chicken from the marinade and let excess marinade drip off.
- Place the chicken thighs on the grill, skin-side down. Grill for about 7-8 minutes before flipping them over.
- Cook for an additional 7-8 minutes on the other side, or until the internal temperature reaches 165°F. The skin should be crispy and golden-brown.
- Once done, remove from the grill and let the chicken rest for about 5 minutes before serving. This helps keep the juices locked in!
- Prep Time: 60
- Cook Time: 20
Nutrition
- Calories: 320
- Fat: 22g
- Carbohydrates: 13g
- Protein: 22g