Juicy Coconut Lime Marinated Chicken (Grill or Skillet)
This tender coconut marinated chicken is infused with zesty lime, aromatic curry, and a hint of spice for a tropical flavor explosion. Whether grilled or pan-seared, the reduced marinade creates a rich, velvety sauce that takes this easy weeknight dinner to the next level.
Servings4 Portions
Prep Time10 Mins
Cook Time15 Mins
Difficulty
Easy
Ingredients
4
- chicken thigh fillets1.5 lb
- coconut milk1 can
- limes (zest and 3 tbsp juice)2
- mild curry powder1 tbsp
- paprika2 tsp
- fresh ginger1 tbsp
- garlic3 clove
- Frank's classic hot sauce2 tbsp
- salt0.8 tsp
- black pepper1 pinch
- cooking oil1 tbsp
- water0.8 cup
- fresh coriander leaves1 handful
Step-by-Step Instructions
01
Prepare the marinade: In a large ziplock bag or mixing bowl, whisk together the coconut milk, lime zest, lime juice, curry powder, paprika, ginger, garlic, hot sauce, salt, and black pepper.
02
Marinate the chicken: Add the chicken thigh fillets to the bag, ensuring they are fully coated. Seal and refrigerate for at least 3 hours, or ideally overnight for the best flavor.
03
Prep for cooking: Remove the chicken from the marinade, shaking off any excess liquid. Reserve the leftover marinade in the bag/bowl to make the sauce later.
04
Heat the grill or pan: Lightly oil your grill grates and heat to medium-high, or heat 1 tablespoon of oil in a large skillet over medium-high heat.
05
Cook the chicken: Sear the chicken for about 7 minutes on the first side. Flip and cook for another 5 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
