Thai Coconut Milk Grilled Chicken
Ingredients
The marinade
-
1
can
light or full-fat coconut milk
-
5-6
cloves
garlic, finely minced
-
1
tablespoon
brown sugar
-
1 ½
teaspoons
coarse kosher salt
-
1
tablespoon
finely grated fresh ginger or ginger paste
-
2
teaspoons
ground turmeric
-
1
teaspoon
cumin
-
½
teaspoon
ground coriander
-
¼
cup
chopped fresh cilantro
The chicken
-
1-2
pounds
chicken breasts or chicken tenders
For serving
Instructions
- Whisk together the coconut milk, garlic, brown sugar, salt, ginger, turmeric, cumin, coriander, and cilantro in a bowl.
- Place the chicken in a ziploc bag and pour in the marinade, sealing the bag and ensuring the chicken is coated.
- Refrigerate the marinated chicken for 2 to 24 hours.
- Preheat the grill to medium-high heat.
- Remove the chicken from the marinade, letting excess drip off.
- Grill the chicken until cooked through, approximately 5-6 minutes per side for breasts and 2-3 minutes per side for tenders.
- Let the chicken rest for a few minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
242
Total fat
8g
Total carbohydrates
6g
Total protein
32g
Sodium
812mg
Cholesterol
97mg
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