Grilled Chicken Breast Recipe with Lime Coconut Curry
This is such an easy Grilled Chicken Breast Recipe! I just love the flavors of lime and Coconut together, so when I came across this recipe, I had to give it a try! Of course I had to make a few tweaks and make it my own!
Servings 8 servings
Calories 287kcal
Cost $4
Ingredients
- 2 lb large boneless, skinless chicken breasts about 4 breasts
- 3 tbsp Olive Oil
- 1 juice and zest from lime
- 15 oz can coconut milk
- 2 tsp ground cumin
- 1 tsp dried coriander
- 2 tsp curry powder
- 1/2 tsp turmeric
- 2 1/2 tsp Salt
- 1/4 tsp cayenne pepper or chili powder
Instructions
- Add all of the ingredients to a large enough bowl to also hold the chicken. Whisk until well mixed.
- Add chicken to coconut milk mixture. Cover and refrigerate for at least 2 hours. Can be marinated overnight.
- Grill chicken breasts over direct flame until nicely charred. Flip chicken and char the second side. Reserve marinade.
- Once charred move the chicken to the side of the grill that is not hot. (indirect grilling) until internal temperature reaches 165°F.
- While chicken is finishing, Put marinade in a small pot. Bring to a boil and then reduce heat to a low boil. Boil for 10 minutes until sauce thickens.
Video
Notes
If you are nervous about using the marinade for the sauce, double the ingredients for the sauce/marinade and halve the recipe, using half for marinade and half for sauce.
If the marinade is heated to a boil for a while, I usually let it cook at least 10 minutes, it is safe to eat.
Do not overcook chicken.
Refrigerate leftovers promptly.
Lasts for 3-4 days.
Reheat in microwave, briefly.
Chicken can be frozen for longer storage.
Nutrition
Calories: 287kcal | Carbohydrates: 3g | Protein: 25g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 868mg | Potassium: 561mg | Vitamin A: 65IU | Vitamin C: 4.8mg | Calcium: 25mg | Iron: 2.8mg