Coconut Lime Chicken

Bored of the same ol’ grilled chicken? Level up your BBQ game with Coconut Lime Chicken! Juicy and tasty with Thai flavors, it’s the perfect summer go-to recipe!

If you’re looking for an easy recipe that packs major flavor, you’ve come to the right place! This coconut lime chicken is so simple to make yet turns out so juicy and tasty.

It’s the perfect dish to cook and enjoy outdoors during warmer months, but it can be just as well baked in the oven or pan-fried on the stovetop for any time of the year. Plus, it’s freezable and a great addition to your meal planning!

The Thai-inspired marinade uses only a handful of ingredients and is almost effortless. Just process the coriander, ginger, and garlic into a paste and combine with the coconut milk, fish sauce, and lime juice.

This creamy and zesty marinade is not delicious on chicken, but it’s also a great way to flavor up beef or pork.

Ingredient substitutions

  • Boneless chicken thighs – you can also use boneless chicken breasts or bone-in chicken parts.
  • Coconut milk-not a fan or don’t have access to coconut milk? Substitute with Greek yogurt, sour cream, heavy cream, or evaporated milk.
  • Lime juice– helps break down the meat and allows the marinade to penetrate. You can swap with other acidic ingredients such as vinegar and other citruses like calamansi or lemon.
  • Ground coriander– in the U.S., coriander refers to the dried or ground seeds while cilantro refers to the fresh leaves and stems of the coriander plant. Although from the same plant, the two are not really interhangeable in recipes as they have a different taste profile. For better substitute, try caraway seeds, cumin, or fennel.

    Cooking Tips

    • For a kick of spice, add minced chili peppers or dried chili flakes to the marinade.
    • Do not keep the chicken in the marinade for too long as the acids might break down the protein and make the meat mushy.
    • To store for future meals, place in resealable bags or airtight containers and freeze for up to 6 months. Thaw overnight in the refrigerator and grill.


      • 3 pounds boneless, skinless chicken thighs
      • 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


        • Rinse chicken well and pat dry. Season with salt and pepper to taste.
        • 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 bowl, combine paste, coconut milk, fish sauce and lime juice. Stir until blended.
      • In a resealable bag, combine chicken and marinade. Marinate in the refrigerator for at least 4 hours or overnight. Drain chicken from marinade, discarding liquid.
      • Lightly oil grill grates and arrange chicken in a single layer on hot grates. Over hot coals, grill chicken for about 5 to 7 minutes and then turn to grill the other side for another 5 to 7 minutes or until a thermometer inserted reads 165 F.
      • Remove from heat and allow to rest for about 3 to 5 minutes before slicing

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