Altogether this dish is super easy to make – you only need one large skillet and about 30 minutes to make! Healthy, EASY, moist coconut lime chicken is the best weeknight dinner! It’s a family favorite of ours too! How to Stock An Emergency Pantry & Freezer • The Fresh Cooky, Sun-Dried Tomato Pasta Salad • The Fresh Cooky, Famous Flank Steak Marinade • The Fresh Cooky, Easy Garlic Yogurt Sauce • The Fresh Cooky, Shish Kebabs {Beef or Chicken Marinade} | The Fresh Cooky, Betty's Asian Pork Marinade | The Fresh Cooky, Cucumber Cooler Cocktail {Basil or Mint} | The Fresh Cooky, Asian Ramen Noodle Salad (All Natural) | The Fresh Cooky, Lemon Shortbread Sandwich Cookies | The Fresh Cooky, 1 - 2 teaspoons fresh chopped ginger (or ¼ teaspoon ground ginger), ½ cup fresh Italian flat leaf parsley, chopped (or try chopped cilantro), 2-3 lbs boneless chicken (breasts, thighs or combo), Pour coconut milk into a large measuring bowl. Add the chili pepper if you're using it. 4 skinless, boneless chicken breasts, about 1 1/2 pounds, 1/2 cup red onion, it came out to 1/2 onion for me, chopped, 1 whole red or green chili, chopped optional (use something like an Anaheim chili for a mild heat but the type of chili is up to you & your preferred level of heat), 2 tablespoons lime juice, about 1 large lime, 1/2 cup full fat coconut milk from a can or coconut cream, pinch turmeric powder (optional for colour), 1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional. Sprinkle each side of the chicken with salt and pepper. Smush the air out from the bag and seal well. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Required fields are marked *. This recipe is the best chicken marinade for grilled Coconut Lime Chicken Marinade! Super simple! Grill on medium-low heat for 6-8 minutes per side, closer to the 6 minute mark. After removing the lid carefully remove the chicken breasts from the soup and transfer to a cutting board or a plate. Thank you Kathleen! Taste the sauce and season with salt and pepper. Add chicken stock, lime juice, coconut milk (stir it in the can so that you don't have any separation), minced garlic, 1/2 tsp salt, and 1/2 tsp pepper to the skillet. I bought this nifty little baggie holder years ago, when I was making a lot of freezer meals! Learn how your comment data is processed. tags: chicken, coconut, lime, marinade, salmon first published: October 14, 2015. Bring the sauce to a boil and add your starchy water to thicken. Once you’ve removed the chicken, give the pan a little wipe down with a paper towel to remove and brown/black bits. Andi Gleeson is the author of The Weary Chef, a friendly recipe blog focusing on quick and easy dinner recipes. I personally just use my rolling pin to bash the meat down and I find it works just as well. Dairy Free + Paleo. They are the best! Chop your garlic or use a garlic press and place in coconut milk mixture. When ready to grill, remove chicken from freezer and defrost overnight in fridge and grill as directed. Add the chicken … Owning her own business for 20+ years specializing in product marketing and development for non-profit organizations, she shifted her focus in 2017 towards her passions — cooking, photography, and hospitality. Sauté another couple of minutes. Ahh, Mother’s Day…breakfast in bed, kids behaving and dressed perfectly, fresh flowers lovingly arranged in a vase…wait what?? You can also post your pictures to my facebook page! This chicken is admittedly not the prettiest looking dish as some of you have comment. So excited to try! Getting out every last drop of juice! After a few more minutes add the chicken stock, cilantro, lime juice and chili flakes to your pan. Thanks for a MENU! And our chicken came out so moist and flavorful! About Andi Gleeson. Remove from marinade, reserve. Better yet, refrigerate and marinate for 1-2 hours or up to 6-8 hours. When she's not busy blogging, Kathleen loves exploring Colorado's high country with her husband and two sons. If you own a meat mallet then go ahead and pull that out. Add olive oil, minced garlic, minced ginger, seasoned salt, and pepper. Place desired amount of chicken into the bags (I generally put in 4-6 large pieces, 1 per person), thighs taste yummy too, so don’t feel compelled to just use breasts alone, sometimes I combine the two. Reality check! Add the coconut milk (and the turmeric if using) and bring to simmer again for another 5 minutes. On another note, that CAKE in the photo with your sweet Momma: is that an upside down Bundt cake? Add the chicken stock, lime juice, red pepper flakes, coconut milk and turmeric. If you like this Gluten Free Marinade, try my delectable Coconut Lime Chicken Marinade or my Shish Kebab Beef or Chicken […], […] use this sauce often on Chicken Shawarma, kabobs and other grilled meats, the flavors are so fresh and the recipe so easy, why wouldn’t you make some […], […] Coconut Lime Chicken Hanneman’s Famous Flank SteakSummertime Shish Kebabs […], […] Cucumber Cooler Cocktail pairs perfectly with a light summer meal, like my Coconut Lime Chicken, Sun-Dried Tomato Pasta Salad and then you’ll have room for this decadent but so easy […], Your email address will not be published. While the sauce should reduce down and get thicker as your simmer it, it’s not supposed to be really thick like gravy so keep that in mind as you cook. Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️star rating in the recipe below!