Coconut Lime Chicken Marinade

BBQ food always screams summer time yum to me but I love BBQ food all year round. Luckily my husband is happy to man the grill rain or shine! This is a delicious recipe packed with fresh flavors. I use this year round by double or triple batching the recipe. One for now, two for later! Prep all of it in a ziplock bag to marinade and either through in your fridge to cook the next day or in your freezer to save for a busy family night. Pairs well with rice, quinoa, or cauli-rice and your favorite grilled veggies like asparagus, brocoli, or cauliflower. I like to throw a little coco amino on the quinoa and veggies for added complimentary flavors. Enjoy this on a warm summer night or rainy fall day. This is toddler approved and sure to leave everyone in the family happy. Keeps well in the fridge as leftovers also! I like to slice it up and eat it on top of a salad.

The ingredient line up! 

1. Grab a gallon sized ziplock bag to use to marinade the chicken
2. add 3-4 chicken breast to the bag
3. add one can of coconut milk
4. add lime juice, olive oil, salt, black pepper
5. wash cilantro and pull the top leafy halves off by twist and tearing. Chop that cilantro up totally okay to have some stems in there. Add to ziplock bag
6. peal ginger and grate finely, add to ziplock bag.
7. Let marinade for 30 minutes minimum but best overnight.
8. BBQ for about 10 minutes on each side, cook on low in a crock pot for 6-7 hours, or bake at 375 for 30-35 minutes until chicken reaches an internal temperature of 165. 
9. OR label your ziplock bag for the freezer stash
10. 
11. TIP: Do not marinade for more then 48 hours in your fridge.
    Coconut Lime Chicken

    Print Recipe

    Prep Time 10 minutes mins

    Cook Time 20 minutes mins

    Servings 4 people

    Ingredients

      

    • 1 can full fat coconut milk
    • 6 tbsp Lime Juice
    • 1/4 cup olive or avocado oil
    • 3 tbsp minced garlic or 3-4 fresh garlic cloves minced
    • 2.5 tsp grated fresh ginger
    • 1/4 tsp black pepper
    • 1.5 tsp salt
    • 1/2 head fresh cilantro leaves
    • 2 lb fresh chicken breast

    Instructions

     

    • Grab a gallon sized ziplock bag to use to marinade the chicken
    • add 3-4 chicken breast to the bag
    • add one can of coconut milk
    • add lime juice, olive oil, salt, black pepper
    • wash cilantro and pull the top leafy halves off by twist and tearing. Chop that cilantro even with some stems in there. Add to ziplock bag
    • peal ginger and grate finely, add to ziplock bag. 
    • Let marinade for 30 minutes minimum but best overnight. 
    • Cooking options: BBQ for about 10 minutes on each side, bake at 375 for 40 minutes, put in slow cooker on low for 6 hours and then shred with two forks.