Grilled Spicy Coconut Chicken
Serving Size: 6
Cook Time: 20 minutes & Prep time: 5 minutes
Nutrition Facts Per Serving
Calories: 330 | Protein: 28g | Carbohydrates: 8g | Fat: 20g | Sodium: 700mg
Ingredients:
2 LB Boneless Skinless Chicken Thigh
Marinade:
1 can (~13 oz) Unsweetened Coconut Milk
6 cloves Garlic
¼ cup Coconut Sugar
2 Tbsp Olive oil
2 Tsp Salt
4 Tbsp Siracha
2 Limes, Juiced
Instructions:
Marinade: Add all of the marinade ingredients to a blender and blend until smooth. Pour the marinade over the chicken in a bowl or resealable bag, making sure it is evenly coated. Marinate in the refrigerator for at least 3–4 hours, or overnight.
Grill: Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill, brushing with fresh marinade as it cooks to help keep the chicken moist and flavorful. Cook until the chicken reaches an internal temperature of 165°F.
Special Note
Go-to recipe we love serving to family and friends!
Adjust the heat to your preference by adding more sriracha. Using 4 tablespoons creates a fairly mild level of spice.
Garnish with fresh cilantro and lime wedges. Reserve a portion of the marinade before adding the raw chicken to use as a dipping sauce when serving.
Serve with rice, Trader Joe’s Sweet Chili Mango Salad and Sweet Plantains.
Recipe inspired by Kale Junkie.
