Name: Zesty Coconut Lime Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Brazilian
Ingredients: 4 boneless, skinless chicken breasts; 1 can (14 oz) coconut milk; Juice of 2 limes; Zest of 1 lime; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons soy sauce; 1 tablespoon honey; Salt and pepper to taste; Chopped cilantro for garnish

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Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Zesty Coconut Lime Chicken tastes like a mini vacation on a plate and it takes way less drama than you think. If you like bright flavors and cozy creaminess, this will become your new go to weeknight hero. Want a coconut chicken spin from another culture for inspiration? I love this take on Brazilian flavors too Brazilian coconut chicken if you are feeling adventurous.

Why This Recipe is Awesome

Let us be honest. This recipe does three glorious things for you. First it balances tangy lime with rich coconut for a flavor punch that does not need a tuxedo. Second it is forgiving. Marinate longer and you win, forget and one hour still saves dinner. Third it works for busy cooks who prefer results over fuss.

Plus grilling adds that smoky note that makes people ask if you order takeout. Spoiler: you did not. You cooked it. You are impressive, even on a Tuesday.

Ingredients You’ll Need

4 boneless, skinless chicken breasts
1 can (14 oz) coconut milk
Juice of 2 limes
Zest of 1 lime
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon honey
Salt and pepper to taste
Chopped cilantro for garnish

Short, clear, and no mystery ingredients. If your pantry looks like chaos, congrats, you still probably have most of this stuff.

Step-by-Step Instructions

In a bowl, whisk together coconut milk, lime juice, lime zest, garlic, ginger, soy sauce, honey, salt, and pepper.
Place chicken breasts in a zip-top bag and pour marinade over them. Seal the bag and marinate in the refrigerator for at least 1 hour, preferably overnight.
Preheat grill to medium-high heat.
Remove chicken from marinade and grill each side for about 6-7 minutes, or until cooked through.
Garnish with chopped cilantro before serving.

Common Mistakes to Avoid

Thinking you do not need to preheat the grill. Rookie move. Heat equals those nice grill marks and sealing in juices.
Overcrowding the grill. Do not cram the party. Give each chicken breast room to breathe so it cooks evenly.
Skimping on seasoning. The coconut smooths things out and can make shy seasoning vanish into blandness. Salt like you mean it.
Tossing the marinade. If you want a sauce, simmer some of the marinade separately until it thickens and serve it. Do not pour raw marinade over cooked chicken. Food safety matters.
Rushing the rest. Let the chicken rest 5 minutes after grilling. Slicing too soon sprays your cutting board and steals moisture.

Alternatives & Substitutions

Want to swap things out? No judgement. Here are easy swaps that still keep dinner the boss.

Swap chicken breasts for thighs if you prefer juicier, slightly fattier meat. Thighs grill beautifully and forgive time mistakes.
No grill? Use a cast iron skillet or broiler. Sear on high heat for similar caramelization then finish in the oven if needed.
Coconut milk can be full fat or light. Full fat makes the sauce silkier. Light saves calories but keeps flavor.
Swap honey for maple syrup or brown sugar if you want vegan friendly or deeper caramel notes. I personally love maple for the slight smokiness.
Low sodium soy sauce or tamari works great for less salt or gluten free options.
Want a starch? Serve over rice or with grilled veggies. If you crave something heartier, check out this tasty twist using thighs and potatoes chicken thighs with coconut milk and diced potatoes.

My hot take. If you can, zest the lime fresh. Bottled zest is a sad substitute. FYI it really does make a difference.

FAQ

Why should I marinate overnight What if I only have an hour
Marinating overnight deepens flavor and tenderizes meat but one hour still gives great taste. More time equals more lime and coconut to the center of the meat.

Can I bake this instead of grilling
Totally. Sear briefly in a skillet to get color then finish in a 400 F oven until internal temp reaches 165 F. Baking alone works too just expect less char.

Is coconut milk the same as coconut cream
Not exactly. Coconut cream is thicker and richer. Use coconut milk for a light silky sauce. If you love richness add a splash of coconut cream but go easy.

Can I use chicken thighs instead of breasts
Yes. Thighs stay juicier and handle longer cooking. Reduce grill time a bit if they are thin or bone in.

How do I make a sauce from the marinade
Reserve a cup of fresh marinade before it touches raw chicken. Simmer that reserved cup until it reduces and thickens then spoon over cooked chicken. Do not reuse raw marinade without cooking it.

Will this recipe be too tangy for kids
You can cut back lime juice slightly and add a touch more honey to balance. Kids usually like it once they try it.

Can I freeze the marinated chicken
Yes freeze before grilling for up to three months. Thaw overnight in the fridge before cooking.

Final Thoughts

You made it this far which probably means you like food that tastes like sunshine. This Zesty Coconut Lime Chicken rewards minimal effort with maximum flavor. Pro tip rest the chicken and slice against the grain for the juiciest bite. Invite someone over or eat it alone with pride. Either way you win.

Conclusion

If you want a quick visual on technique or more inspiration, check out this helpful video style guide for making coconut lime chicken Coconut Lime Chicken (video!) | Get Inspired Everyday!

Now go impress someone or yourself with your new culinary skills. You earned it.