Coconut Marinated Chicken
Transform your weeknight chicken routine with this flavorful and tender Coconut Marinated Chicken recipe! Infused with creamy coconut milk, zesty lime juice, savory soy sauce, and fragrant spices like cumin, paprika, and ginger, this dish delivers a perfect balance of richness and freshness. Marinate the chicken for just 2 hours (or overnight for even deeper flavor), then choose your cooking method—grill, pan-sear, or bake—to suit your preference. The result is a beautifully golden, juicy chicken that pairs effortlessly with steamed rice, crisp salads, or roasted veggies. Quick to prepare and endlessly versatile, this dish is a go-to for tropical-inspired dinners your family will love. Perfect for meal prep, dinner parties, or a healthy, flavorful meal, Coconut Marinated Chicken is your ticket to bold, irresistible taste!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, for spice)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil (for cooking, if pan-searing or grilling)
Instructions
Place the chicken breasts on a cutting board and, if desired, pound them to an even thickness using a meat mallet to ensure even cooking.
In a large mixing bowl, combine coconut milk, soy sauce, lime juice, minced garlic, grated ginger, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper. Whisk until well blended.
Add the chicken breasts to the bowl, ensuring they are fully submerged in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight for best flavor.
If grilling: Preheat the grill to medium-high heat. Oil the grates lightly to prevent sticking. Remove the chicken from the marinade, letting any excess drip off, and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
If pan-searing: Heat olive oil in a large skillet over medium heat. Remove the chicken from the marinade, letting excess marinade drip off. Cook the chicken for 6-7 minutes on each side, or until fully cooked and golden brown.
If baking: Preheat the oven to 400°F (200°C). Place the marinated chicken breasts on a baking sheet lined with parchment paper or lightly greased. Bake for 20-25 minutes, or until the chicken is cooked through.
Once cooked, let the chicken rest for 5 minutes before serving to retain its juices.
Serve the Coconut Marinated Chicken with steamed rice, a fresh salad, or roasted vegetables for a complete meal. Enjoy!
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 4.6 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 612 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
