Coconut Milk Grilled Chicken with Lime and Lemongrass
Coconut Grilled Chicken
Tender grilled chicken marinated in creamy coconut milk, fresh lime, and aromatic lemongrass. A tropical, restaurant-quality dish with incredible depth of flavor.
Nutrition (per serving)
This Coconut Milk Grilled Chicken brings the vibrant flavors of Southeast Asia straight to your dinner table. The magic happens when you marinate tender chicken breasts in creamy coconut milk combined with fresh lime juice and fragrant lemongrass—creating a marinade that's simultaneously rich, bright, and beautifully aromatic. When the chicken hits the hot grill, it develops gorgeous char marks while staying incredibly moist and succulent inside.
What I love most about this recipe is how it transforms a simple weeknight dinner into something that tastes like you've ordered from your favorite Thai restaurant. The coconut milk keeps the chicken from drying out, the lime adds zesty acidity, and the lemongrass brings that distinctive floral note that makes everyone ask for seconds. Serve it with jasmine rice and a crisp cucumber salad, and you've got a complete meal that'll have your guests thinking you're a professional chef.
Ingredients
- Chicken breast:1.5 lb
- Coconut milk:¾ cup
- Fresh lime juice:3 tbsp
- Lemongrass stalks:2 pieces
- Garlic cloves:4 pieces
- Fresh ginger:1 tbsp
- Fish sauce:1 tbsp
- Brown sugar:1 tbsp
- Red chili:1 piece
- Fresh cilantro:¼ cup
- Olive oil:1 tbsp
- Salt and black pepper:to taste
Instructions
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Trim the lemongrass stalks, removing the tough outer layers and cutting into 2-inch pieces. Finely mince the garlic and ginger.
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In a blender or food processor, combine coconut milk, lemongrass, garlic, ginger, lime juice, fish sauce, brown sugar, and sliced chili. Blend until smooth.
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Place chicken breasts in a large zip-lock bag and pour the marinade over them. Seal and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
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Remove chicken from the refrigerator 15 minutes before grilling. Preheat your grill to medium-high heat and lightly oil the grates.
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Remove chicken from the marinade and season lightly with salt and pepper. Grill for 6-7 minutes per side, until cooked through and charred on the outside. Internal temperature should reach 165°F.
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Transfer grilled chicken to a serving plate and garnish generously with fresh cilantro and lime wedges. Drizzle any remaining marinade around the plate.
Tips & Notes
- Don't skip the marinating time—this is where the flavor magic happens. Even 2 hours makes a significant difference.
- If fresh lemongrass is hard to find, you can substitute lemongrass paste or even add a tablespoon of lemongrass tea steeped in hot water to the marinade.
- For a smokier flavor, finish the chicken over direct high heat for the last minute of cooking on each side.
- Leftover grilled chicken is delicious shredded and added to rice bowls, salads, or spring rolls the next day.
