Coconut lime chicken is packed full of flavor. It marinates all day in a mixture of lime juice, coconut milk, and seasonings. Then it is grilled or smoked until it is tender and juicy. It is so good!
Let me introduce you to one of our new favorite chicken recipes. We try a lot of recipes around here, so my family is kind of hard to impress.
We all kept saying how good this chicken was the whole time we ate it. The chicken really soaked up the flavor and we were in heaven.
All you have to do is put together a simple marinade. You will want to use a can of full fat coconut milk for the best flavor.
I have been making a lot of coconut recipes recently, so our pantry is loaded. We also had limes left from the lime shake-ups we just made.
If you have a fresh lime, use it. If not, some bottled lime juice will work.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Everything else is pretty much a pantry staple. You just need a handful of dried spices, some brown sugar, and some soy sauce.
Don’t skimp on the marinade time. That is what makes it so good.
You want to give it at least 8 hours, but up to 24 hours. Then just cook the chicken.
We used our pellet grill, but any grill would work. In a pinch, you could even cook the chicken in a skillet.
We served our chicken with some broccoli and a peanut noodle salad. I didn’t exactly follow a recipe, but got inspiration from Pinch of Yum and Taste of Home.
I cut up the leftovers to mix into the pasta salad for lunches during the week. It was delicious even if my husband was disappointed to not get leftover chicken himself.
Luckily this recipe was super simple to make, so it will be on the menu again soon! We hope you give it a try and love it as much as we did.
Ps. If you don’t have a smoker, try making Crockpot coconut lime chicken instead.
Coconut Lime Chicken on the Grill or Smoker
Ingredients
- 3 pounds boneless skinless chicken thighs
- 15 oz canned coconut milk
- ⅓ cup light brown sugar
- ¼ cup soy sauce
- 1 Tablespoon curry powder
- 2 teaspoons cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 lime
Instructions
- In a large bowl or ziploc bag, mix together the 15 oz canned coconut milk, ¼ cup soy sauce, ⅓ cup light brown sugar, 1 Tablespoon curry powder, 2 teaspoons cumin, ½ teaspoon salt, ½ teaspoon ground black pepper and 1 teaspoon garlic powder.
- Add the zest and juice of 1 lime.
- Add the 3 pounds boneless skinless chicken thighs and make sure it is all coated with the marinade.
- Refrigerate for at least 8 hours, but up to 24 hours.
- Remove chicken from marinade and grill or smoke until it reaches an internal temperature of 165℉. (We put ours on a 225℉ pellet grill for 45 minutes, then flipped it and turned the temperature up to 300℉ for about another 20 minutes.)
Notes
Video
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Get social!
Recipes in your inbox
What great flavors! This sounds absolutely divine!
Thank you!