Coconut-Lime Chicken

I started to cook with coconut milk/cream this year, and I have got to stay that I was missing out before.  How could I not have tried coconut flavored food until now?  Well, I have learned my lesson with this dish!  So easy, and yet so tasty.  The coconut and lime are subtle under the medley of spices that make you want to do a little dance.


 All you gotta do is put the meat into a plastic bag with the marinade over night.  The next day, throw it on the grill and soon you will jumping for joy!  This is definitely a recipe I want to keep.  Mr. Hotness didn’t even put any kind of salsa or peppers on this chicken.  That’s when I know its good.  In fact, I will be making this again for the 4th of July!  I can’t wait to see what my family thinks of this recipe.


Lessons Learned:

  • Be patient when grilling.  Make sure chicken is thoroughly cooked before turning off the grill.
  • Buy good quality coconut milk.  The one I bought was kind of chunky.  I don’t think its suppose to look like that.

Coconut-Lime Chicken

This recipe was from Mel’s Kitchen Cafe


  • 3 Tbsp olive oil
  • zest & juice of 1 lime
  • 1 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 2 Tbsp soy sauce
  • 1 1/2 tsp salt
  • 2 Tbsp honey
  • 2 tsp curry powder
  • 1/2 cup canned coconut milk
  • pinch of cayenne
  • 2 lbs chicken breast
  • Garnish w/ cilantro & lime wedges


  • If chicken breast is thick, cut in half, long ways, to make it thinner (it will cook quicker).
  • Add all ingredients except chicken into a zip-lock bag.  Mix well.  Add chicken to bag and make sure it is thoroughly coated.  Let marinate for at least 4 hours or overnight.
  • Grill chicken over medium-high heat for 6-8 minutes each side (or until the chicken is no longer pink in the middle).
  • While the chicken is cooking, pour the marinade into a sauce pan.  Cook over medium heat and simmer for about 10 minutes.  The marinade should thicken.
  • When chicken is done, top with the marinade sauce, cilantro, and a lime wedge on the side.

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