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This Coconut Lime Chicken is moist and full of flavor and the sauce is AMAZING!
Be sure to put "chicken " on your grocery list this week you really want to try this fabulous Coconut-Lime Chicken. I served it for a family dinner one evening this week and you should have heard the "oohs" and "aahs"!
The chicken is moist and full of flavor and the sauce is AMAZING! You know, the kind of sauce if no one was looking, you'd want to pick up your plate and lick it clean! It's really that good, so like I said, be sure to put "chicken" on your grocery list this week!
- 2 pounds boneless skinless chicken breast cut into one-inch pieces
- 1 tablespoon canola or sunflower oil
- 1 14- ounce can coconut milk
- lime zest from 1 lime
- 2 teaspoons cumin
- 2 teaspoons crushed coriander
- 1 tablespoon curry mild powder
- 1 teaspoon Sriracha Chili Sauce
- ½ teaspoon salt
- ¼ cup brown sugar
- 1 tablespoon soy sauce
- sea salt and freshly ground black pepper
- ¼ cup finely chopped fresh cilantro
- lime wedges for garnish
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Soak wooden skewers in water for 1 hour prior to grilling.
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Combine oil, coconut milk, lime zest, seasonings, Sriracha, brown sugar and soy sauce in a large zippered bag. Add chicken and refrigerate 1-2 hours.
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Preheat grill to 375°F (a medium-hot fire). While grill is heating remove chicken from marinade allowing excess marinade to drain back into a bag. Thread chicken onto skewers placing 5-6 pieces on each skewer.
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Place marinade in a saucepan on the stove over medium heat. Bring to a boil, reduce heat and allow to simmer until sauce is reduced to about one half. Set aside and keep warm.
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Spray or rub grill grates with oil. Place skewers onto a prepared grill. Sprinkle chicken lightly with sea salt and freshly ground black pepper and grill until cooked through and golden brown, turning often, about 8 minutes. Do not over-cook.
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Allow chicken to rest 2-5 minutes. Serve with steamed jasmine rice. Serve with sauce drizzled over top or on the side for dipping. Sprinkle generously with finely chopped fresh cilantro.
I'm sharing this recipe on Foodie Fridays at Rattlebridge Farm and Tasty Tuesday at Balancing Beauty & Bedlam
Colleen V says
My new addiction! I marinated the chicken in some of the marinade and just cooked down the rest. Soooo Yummy! I brushed the chicken while it was grilling with some of the marinade after I cooked it down. Delish! Thank you for sharing
Chris Scheuer says
Yay, I'm so glad, Colleen! Thanks for letting us know!
Claire Van Allen says
We had a nice fall day today so BBQ. Tried this coconut lime chicken, glad I did. Delicious flavours.
As always thank you for all the time you put in.
Coleen says
I made this with shrimp and my adults kids, who love anything curry. Thanks to the reviews, I did stain the sauce, it was not curdled, but straining did remove some grittiness, the resulting sauce was smooth. This recipe is going on my list of keepers.
Jamie says
May 9, 2015 Made this for dinner. Followed recipe but added 1Tablespoon of Sriracha. Marinated about 4 hours and kept out sauce for dipping. It was delicious ! Company worthy! We had a whole wheat couscous salad with avocados & lime vinaigrette, In my keeper pile.
Chris Scheuer says
Hi Jamie,
Thanks so much for taking the time to let us know your good results. I love your modifications and your menu too.
Chris Scheuer says
If the sauce looks curdled I would just strain it through a fine strainer. I've had that happen with other sauces that were first used as marinades. I'm thinking it's from the protein in the chicken but straining should take care of it.
Circrobat says
I made this for dinner this evening and it was just wonderful. Very flavourful and moist. But the sauce looked like it curdled a little bit whereas in the photos, yours looks quite smooth. It still tasted delicious, but I was wondering if you knew what I might have done to cause it to curdle? Thanks so much!
Oruba says
Awesome recipe!I tried making it today, but I didn't have coconut milk so I used cream of coconut instead and omitted the oil part. It came out just perfect 🙂
Thanks for posting.
Peace,
Munatycooking says
The chicken looks juicy and tender, and combination of lime and coconut must have made it divine!
Glad to find your blog 🙂
love to cook! says
Chris, thank you so much. I did put the salt in the marinade. The chicken and the sauce was so awesome. Thank you for sharing and making such simple yet delicious recipes. Look forwards every other day to see what's cookin.
Michellie-mom says
The recipe still says half a teaspoon of salt twice in addition to the sea salt??
The Café Sucré Farine says
Actually the 1/2 teaspoon salt goes in the marinade and then the chicken is sprinkled with a bit more salt before grilling. Thanks for noticing this - I fixed the recipe! 🙂
love to cook! says
Chris , do you add the salt to the marinade or after the chicken is off the grill? Thank you
love to cook! says
Chris, the salt goes into the chicken marinade or after cooking the chicken on the grill? Thank you
The Café Sucré Farine says
Madonna, I don't have a good suggestion for an alternative to soy sauce. Fish sauce is a great condiment imparting a salty flavor but not like soy, so sorry!
Marina@Picnic at Marina says
Chris, Delicious flavor: lime, coconut... Those kabobs sure would be popular in my kitchen! I made some pies, come see it... 🙂
Tricia says
It looks and sounds amazing. Love all those flavors. So I guess I will be making chicken this week 🙂 And I will probably lick my plate too.