Coconut Lime Chicken Thighs
A delightful dish that combines the richness of coconut milk with zesty lime, perfect for casual dinners or special gatherings.
Ingredients
For the marinade
- 1 cup coconut milk Full-fat coconut milk for best results.
- 2 limes Juice of 2 limes Freshly squeezed lime juice.
- 1 tablespoon lime zest Use fresh lime zest.
- 2 cloves garlic, minced Minced garlic enhances flavor.
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Freshly ground preferred.
Main ingredients
- 4 pieces chicken thighs Bone-in, skin-on preferred for juiciness.
- 2 cups cooked rice For serving, adjust quantity as needed.
- to taste Fresh cilantro For garnish.
Instructions
Prepare the marinade
- In a mixing bowl, combine the coconut milk, lime juice, lime zest, minced garlic, salt, and black pepper. Whisk together until well blended.
Marinate the chicken
- Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 30 minutes.
Cook the chicken
- Preheat your grill or skillet over medium heat.
- Remove the chicken thighs from the marinade, letting excess drip off, and place them on the grill or skillet.
- Cook for about 6-7 minutes on each side, ensuring they reach an internal temperature of 165°F.
Serve the dish
- Allow the chicken to rest for a few minutes after cooking.
- Serve the chicken thighs atop a bed of cooked rice and garnish with fresh cilantro.
- Optional: Drizzle with leftover marinade or lime juice before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For best flavor, consider marinating overnight. Pair this dish with steamed vegetables or a salad for a complete meal.