Traditional recipes

Thai coconut and lime marinated chicken recipe

Thai coconut and lime marinated chicken recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

While far from authentically Thai, the coconut and lime marinade does impart a taste of the Orient whilst still being mild enough to appeal to most tastes, making a good mid-week family meal or something slightly different to serve at a braai/BBQ. However, my favourite way of serving it is with a massive pile of stir-fried julienned vegetables, making this the perfect Banting/LCHF dinner option.


Western Cape, South Africa

3 people made this

IngredientsServes: 2

  • 4 skinless chicken breast fillets
  • salt and pepper, to taste
  • 1 (400ml) tin coconut milk
  • 1 lime, zested
  • 1 red chilli, seeded and finely chopped
  • 3 tablespoons Thai fish sauce
  • oil, as needed for cooking

MethodPrep:20min ›Cook:10min ›Extra time:8hr marinating › Ready in:8hr30min

  1. Cover the chicken with some cling-film and, using a rolling pin, lightly pound the meat. You don’t want to flatten it, you just want to loosen the meat fibres slightly. Remove the cling film, transfer the chicken to a bowl and season with salt and pepper.
  2. In a large bowl combine the coconut milk, lime zest, chilli and fish sauce. Place the chicken breasts in the marinade, making sure that the meat is completely submerged. Cover the bowl and refrigerate overnight. Remove the bowl from the fridge an hour before you are ready to cook the chicken.
  3. The next day, heat a heavy-based frying pan until very hot. Take the chicken out of the marinade and place on a plate, reserving the marinating liquid. Drizzle the chicken with some plain cooking oil. Place the chicken in the hot pan and cook for about 4 minutes per side, basting the chicken with the reserved marinade as you go, until the chicken is no longer pink in the centre. Serve with stir-fried vegetables and finish with a squeeze of fresh lime.

See it on my blog

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Coconut Lime Chicken Skewers

My disappointment in the number of pumpkin recipes I’m seeing on Pinterest continues. It’s like this every year and it’s beyond annoying. I’m continuing with my “summer forever” mentality and sharing another grilled chicken skewer recipe with you. Today’s flavor is Thai inspired and I know you’ll love these Coconut Lime Chicken Skewers!

I know that marinating meat takes extra time, but in my opinion it’s the best way to add a ton of flavor to your protein along with tenderizing it. Chicken breasts, which are what I used for this recipe, are notorious for drying out on the grill. However, marinating them will grant you some forgiveness. For tips on how to grill chicken breasts check out my recipe for Grilled Rosemary Chicken Salad with Honey Mustard Dressing.

The marinade for this chicken has a ton of flavor in it without a ton of ingredients. Coconut milk, lime juice, red curry paste, fresh ginger, garlic and cilantro are all you need. The coconut milk is great for tenderizing the chicken while the remaining ingredients pack in all that Thai flavor. There’s a lot of coconut milk to choose from out there, so if you lost and need guidance picking one out, read this blog post on canned coconut milk.


Suggestions for this Soup Recipe

  • Do yourself a favor and get a rotisserie chicken from the deli section of your grocery store. It’s deliciously seasoned and shreds up perfectly for this coconut soup.
  • Invest in a really good blender. I love my Blendec blender for soups like this one, which makes it so easy to give the soup a creamy, smooth texture.
  • Don’t skip the coconut milk. You can find coconut milk in the refrigerated section of your grocery store. It gives the soup a sweet, coconut flavor that is to die for!
  • Any kind of rice will work for this recipe but I especially like using long grain rice. Make sure to cook it separately and add the already cooked rice to the soup.
  • Serve this soup along side some homemade fry bread or some sweet coconut bread.

Thai coconut and lime marinated chicken

Cover the chicken with some cling-wrap and, using a rolling pin, lightly pound the meat. You don&rsquot want to flatten it, you just want to loosen the meat fibres slighty.

Season the chicken breasts with salt and pepper.

Zest the lime and reserve the rest of the lime for later.

In a large bowl combine the coconut milk, lime zest, chilli and fish sauce.Place the chicken breasts in the marinade, making sure that the meat is completely submerged.Cover the bowl and refrigerate overnight.

Remove the bowl from the fridge an hour before you are ready to cook the chicken.Heat a heavy-based frying pan until very hot.

Take the chicken out of the marinade and place on a plate, reserving the marinating liquid. Drizzle the chicken with some plain cooking oil.

Place the chicken in the hot pan and cook for about 4 minutes per side, basting the chicken with the reserved marinade as you go.

Serve with stir-fried vegetables and finish with a squeeze of fresh lime.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, please click here.

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Coconut Lime Chicken

Simple but very interesting recipe. I love the skin. It came out perfectly. Thanks.

Will you think weird things about me if I spend most of the next 3 paragraphs writing about chicken skin?

It’s a love-hate, although right now I’m more on the love side. I guess the only thing I really hate is the name: chicken skin. But if you feed me something that is golden like the sun, mysteriously both juicy and crispy at the same time, and full of coconut lime chicken flavor and tell me it’s chicken skin? Then I do love chicken skin after all.

There’s no glamorous way to put it: I ate a lot of fried chicken this year.

Like, honestly, more fried chicken in our one year in the Philippines than probably all the rest of my life put together. Filipinos have a way with frying, and chicken is no exception. On a scale of 1-10, I started the year out liking Filipino spicy fried chicken at a 2, and ended the year liking it at a 9.9. When you fry chicken with all that breading on the outside, and especially when it’s spicy chicken so the breading is not only crunchy-heaven but also a wave of your tastebuds mildly on fire, crispy hot chicken skin quickly becomes way more important than the chicken meat itself. It just does.

I know, I’m off topic. This coconut lime chicken isn’t even fried. It isn’t spicy. It’s just simple and delicious and full of garlic, ginger, and coconut lime flavor. And whenever I say coconut lime I envision a coconut lime verbena scented wallflower, which I could drink right now.

So to make the chicken, you have to act really fancy. NOT.

You marinate it and you roast it in the oven. Tadaaa!

Here’s a tip: your life will be better if you have a wire rack because then your chicken doesn’t sit in the grease of the pan and splatter all over the oven. I know this because sometimes food bloggers don’t have things like wire racks so they plow through recipes without the proper equipment, just for a gorgeous bite of crispy-golden coconut lime chicken skin. Even when it means breaking the chicken roasting rules and sitting in the smoky haze of a messy chicken roasted kitchen all afternoon. It worked, but it would have worked better with a wire rack.

At this time I’d like to call out my readers who only ever buy chicken breasts. Yes, you. I’m squinting through the screen at you right now. And I’d like to let you know that I am one of you. I rarely buy any chicken (I’m talking present tense here) other than chicken breasts because, let’s face it. It seems hard and gross and why would anyone ever need to eat anything besides crunchy, saucy little bites of General Tso’s white meat?

Chicken pieces, with bones, with skin, are not as scary as they seem. Buy them in a package, you don’t have to cut anything up (you chicken cutter-uppers are a whole different breed), and the meat is truly delicious. It’s oh-so-juicy because it actually has, like, some fat on it.

And the skin. This coconut lime chicken was always about that crispy chicken skin.


Thai Coconut & Lime Marinated Chicken

Marinating is truly one of the greatest forms of culinary alchemy.

Like turning lead into gold, a good marinade can be equally as magical, morphing even the most mundane into something utterly delicious in a matter of hours. However, perhaps the best part about marinating is the transformative affect it can have on cooks, having the ability to turn novice kitchen dabblers into proficient cooks overnight!

A fool-proof way of jazzing up a couple of tiresome skinless chicken breasts, this Thai inspired marinade is both quick to make and requires only a few basic pantry ingredients. However, as easy as this recipe is, the marinade does require one thing and that’s enough time to work its magic. Personally I would leave the chicken to bathe in the marinate overnight, as this will give the meat fibres enough time to break down sufficiently and for the flavours to penetrate right through the chicken. If you really are rushed for time then a few of hours will suffice, but it will be to the detriment of the final result.

While far from authentically Thai, the coconut and lime marinade does impart a taste of the Orient whilst still being mild enough to appeal to most tastes, making a good mid-week family meal or something slightly different to serve at a braai/BBQ. Cooked, cooled and then thinly sliced, this chicken also makes for a wonderful sandwich-filler or salad-topper. However, my favourite way of serving it is with a massive pile of stir-fried julienned vegetables, making this the perfect Banting/LCHF dinner option.

This marinade’s versatility isn’t, however, limited to the ways in which it can be served, as the marinade can also be used on just about anything. Whilst I’ve used skinless chicken breasts for this recipe, the marinade would work just as well with any other chicken pieces, pork or fish. If you are going to try it with fish though, I would recommend using a firm white fleshed fish and restrict the marinating time to no more than an hour.


Thai Coconut Lime Chicken

We don’t have any AC, and it has been almost 100 degrees for the past week. So for the past 7 days I have been sporting a very shiny face. I’m hoping I’m coming off as looking “dewy”, but I’m pretty sure I’m coming off as “drenched.”

I keep finding excuses to open the fridge and the freezer, and lingering for much too long just to feel the coolness spilling out.

With hot temperatures like this, the thought of turning on my oven and heating up the house any more practically brings me to tears. No more heat!

Thank goodness for our outdoor grill. Otherwise we would be eating nothing but cold salads. And ice cubes.

I was getting bored with my standard plain grilled chicken, and wanted to create a recipe that would add some mouth watering flavors. After spying a can of coconut milk sitting in my pantry just begging to be used, this Thai coconut lime chicken recipe was born!

This Thai coconut lime chicken is made by marinating boneless, skinless chicken breasts in a delicious Thai marinade of coconut milk, lime zest, ginger, garlic, soy sauce and a little curry powder. When you’re grilling your coconut lime chicken, keep brushing it with the Thai marinade to get the maximum amount of flavor. Serve it sprinkled with freshly chopped cilantro, and you MUST serve it with my coconut lime rice.

If you love coconut, this is the dinner for you. Eating it will make you feel like you are enjoying dinner on a tropical island. I can almost feel the ocean breeze now.

Except, it’s just the fan in my window blowing warm air around the room. Is it winter yet?


Points of Interest for the Grilled Coconut Lime Chicken Skewers recipe:

  • Easy/Hard. Very Easy. Marinate overnight, cut chicken to even pieces and grill when ready.
  • Make-Ahead: You can marinate ahead of time so you don&rsquot have to be away from your guests while cooking except when it&rsquos on the BBQ. And honestly, everyone usually gathers around the grill when it&rsquos cooking to smell all the wonderful aromas so even then you won&rsquot be abandoning your guests!
  • Serving options: You can make these for the main meal or do really small wooden skewers with smaller bites of chicken to serve as an appetizer. Serve with Rice, potatoes or over a salad if it&rsquos for the main course!
  • Pairing: The coconut and lime lend themselves to something tropical&hellip. like a Mai Tai here.

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Crispy Shrimp Toast

If you’re a fan of Chrissy Teigen and her delightful mother Pepper Thai, then you have to try this shrimp toast recipe from “The Pepper Thai Cookbook.” A restaurant favorite, shrimp toast is a mixture of shrimp, cilantro and garlic pressed between pieces of white bread and fried until crispy. Yum!


Thai coconut and lime marinated chicken recipe - Recipes

Whether I'm serving lunch at one of my fine dining restaurants, such as Spago or Chinois, or at my casual Wolfgang Puck Expresses, I always offer some kind of Asian-inspired chicken salad.

Not only do I love the way it tastes, but my guests have come to think of such salads over the last few decades as an ideal midday main course.

It's not hard to figure out why.

Main-course salads are very welcome light lunchtime fare, especially as the weather starts to warm up. And Asian chicken salads, which first captured our attention through the ever-popular Chinese version, are justifiably among the most popular.

The best way to explain their popularity, I think, is with the Chinese principle of yin and yang, the idea that opposites can complement each other, enhancing each other's characteristics. You certainly see that in action in an Asian chicken salad, which has lots of yin and yang going on: sweet and sour, spicy and mild, hot and cold, crunchy and tender. Think of Chinese chicken salads, for example, with their tender shredded chicken, crunchy almonds or peanuts and crispy rice noodles or chow mein noodles, sweet mandarin orange segments and tangy dressing.

Of course, that salad's popularity only makes me want to do something different, by offering a salad from another part of Asia -- Thailand!

You can make my Thai Grilled Chicken Salad easily with ingredients found in many well-stocked supermarkets, ethnic food stores, or farmers' markets today. Head for the Asian foods aisle to find cans of coconut milk and containers of ready-to-use Thai curry paste (or buy them online). The produce aisle or farmers' market will probably have fresh lemongrass stalks, which have a lovely citrusy perfume but you could substitute, instead, some pieces of dried lemongrass, sold in cellophane packets, or even a few strips of lemon zest removed from the surface of the fruit's peel with a swivel-bladed vegetable peeler.

Easy though the recipe is, be sure to allow enough time to marinate the chicken, giving the mild meat lively new flavor and to make the dressing, which relies on sauteing its aromatic ingredients and reducing its mixture of liquids to give the final results real punch.

The salad makes a terrific weekend lunch, or a satisfying and refreshing dinner at the end of a long, hot summer day. You can also vary the recipe by substituting steak, pork, or turkey breast cutlets for the chicken or use shrimp, reducing the marinating time to no more than an hour or so.

You can even cook the chicken or other featured ingredient in advance, and serve it cold on top of the salad. The result may be a little less yang, but no less satisfying!

Thai Marinated Grilled Chicken Salad with Coconut-Lime Vinaigrette Recipe

Recipe Ingredients

  • 4 boneless skinless organic chicken breast halves (about 1 pound total weight)
  • 1 can (about 14 ounces) coconut milk
  • 3/4 cup soy sauce
  • 1/2 cup chopped garlic
  • 1/2 cup chopped scallion, white parts only
  • 1/4 cup chopped fresh ginger
  • 1 organic lime, 1 thinly sliced

Recipe Ingredients

  • 1 cup peanut oil or vegetable oil
  • 1/2 cup coarsely chopped garlic
  • 1/4 cup coarsely chopped ginger
  • 1 stalk fresh lemongrass, cut into 3-inch pieces
  • 1 tablespoon Thai green curry paste
  • 1 cup plum wine
  • 1/2 cup sake
  • 1 can (about 14 ounces) coconut milk
  • 2 tablespoons fresh organic lime juice
  • Salt
  • Freshly ground black pepper

Recipe Ingredients

  • 1/2 pound mixed organic baby salad greens
  • 1 cup finely shredded organic carrot
  • 1/2 cup very thinly sliced white onion
  • 1/2 cup very thinly sliced scallion, green parts only
  • 2 red radishes, very thinly sliced
  • 1/2 cup toasted cashews
  • 1/2 cup loosely packed fresh cilantro leaves
  • 1 organic lime, cut into 8 wedges

Recipe Directions

Start marinating the chicken 8 to 24 hours ahead. In a shallow, nonreactive dish, stir together the coconut milk, soy sauce, garlic, scallion, ginger, and sliced lime. Add the chicken breasts and turn in the marinade to coat evenly. Cover with plastic wrap and refrigerate, turning the chicken occasionally.

Before preparing the salads, make the vinaigrette. In a medium-sized saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the garlic, ginger, and lemongrass and saute, stirring continuously, until fragrant, about 2 minutes. Reduce the heat to medium, add the curry paste, and saute until fragrant and slightly darkened in color, about 1 minute, taking care not to let it burn.

Add the plum wine and sake and stir and scrape with a wooden spoon to deglaze the pan. Raise the heat and boil, stirring occasionally, until the liquid has reduced to a glaze, 7 to 10 minutes. Stir in the coconut milk and continue boiling until the liquid has reduced by half, about 10 minutes more.

Pour the reduced liquid through a fine-meshed strainer set over a mixing bowl. With a rubber spatula, press down on the solids. Discard the solids. Let the liquid in the bowl cool. Then, transfer it to a blender. With the blender running on high speed, drizzle in the remaining oil to form a thick emulsion. Pulse in 1 to 2 tablespoons lime juice and salt and pepper to taste.

Preheat an outdoor grill, an indoor grill, or the broiler. Remove the chicken breasts from the marinade and grill or broil them until cooked through, 4 to 5 minutes per side. (Carefully cut into the center of one to check for doneness.)

To assemble the salads, put the greens, carrot, onion, scallions, and radishes in a mixing bowl. Drizzle lightly with about 1/2 cup of the vinaigrette and toss well. Mound the salad attractively on 4 large dinner plates. With a sharp knife, cut each chicken breast crosswise into thin slices and arrange on top of each salad. Garnish with cashews and cilantro leaves. Drizzle more vinaigrette over the chicken. Place 2 lime wedges on each plate for guests to squeeze over the salads to taste. Serve immediately.