Description
A flavorful recipe for Coconut Milk Chicken Breasts, marinated in a creamy coconut milk mixture and grilled to perfection.
Ingredients
Scale
- 2 large chicken breasts (about 1 pound)
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large bowl, combine coconut milk, olive oil, minced garlic, grated ginger, soy sauce, lime juice, salt, black pepper, and red pepper flakes (if using). Whisk until well combined.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
- Preheat your grill or a skillet over medium heat. Remove the chicken from the marinade, allowing excess marinade to drip off.
- Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is cooked through.
- Remove the chicken from the heat and let it rest for 5 minutes before slicing.
- Serve the chicken garnished with fresh cilantro and lime wedges.
Notes
- For a spicier kick, add more red pepper flakes or a diced jalapeño to the marinade.
- Serve the chicken over a bed of rice or quinoa to soak up the delicious coconut sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling or Skillet Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 2g
- Sodium: 1000mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg