Are you bored of the same ol’ grilled chicken? Level up your BBQ game with Juicy and tasty with Thai flavours, it’s the perfect summer go-to recipe! If you’re looking for an easy recipe that packs a major flavour, you’ve come to the right place! This coconut lime chicken is so simple to make yet turns out so juicy and tasty.
It’s the perfect dish to cook and enjoy outdoors during warmer months, but it can be just as well baked in the oven or pan-fried on the stovetop for any time of the year. Plus, it’s freezable and a great addition to your meal planning! The Thai-inspired marinade uses only a handful of ingredients and is almost effortless.
Just process the coriander, ginger, and garlic into a paste and combine with the coconut milk, fish sauce, and lime juice. This creamy and zesty marinade is not delicious on chicken, but it’s also a great way to flavour up beef or pork.
- you can also use boneless chicken breasts or bone-in chicken parts.
- not a fan or don’t have access to coconut milk? Substitute with Greek yoghurt, sour cream, heavy cream, or evaporated milk.
- helps break down the meat and allows the marinade to penetrate. You can swap with other acidic ingredients such as vinegar and other citruses like calamansi or lemon.
- in the U.S., coriander refers to the dried or ground seeds, while cilantro refers to the fresh leaves and stems of the coriander plant. Although from the same plant, the two are not really interchangeable in recipes. They have different taste profiles. For a better substitute, try caraway seeds, cumin, or fennel.
- add minced chilli peppers or dried chilli flakes to the marinade.
- Do not keep the chicken in the marinade for too long as the acids might break down the protein and make the meat mushy.
- , place in resealable bags or airtight containers and freeze for up to 6 months—thaw overnight in the refrigerator and grill.