Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup coconut milk
- 1/2 cup sweet chili sauce
- 1/4 cup freshly squeezed lime juice
- 4 garlic cloves, minced
- 1 tsp freshly grated ginger
- Fresh cilantro for garnish
Instructions
- In a medium bowl, whisk together coconut milk, sweet chili sauce, lime juice, minced garlic, and grated ginger until combined.
- Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and marinate in the fridge for at least 1 hour or overnight.
- Preheat grill to medium-high heat (about 400°F).
- Remove chicken from marinade (discard marinade) and grill for 6-7 minutes per side until internal temperature reaches at least 165°F.
- Let the chicken rest for 5 minutes before slicing. Garnish with chopped cilantro and serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Tropical
Nutrition
- Serving Size: 1 chicken breast (approximately 170g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg
Keywords: - For deeper flavor, marinate the chicken overnight. - Substitute chicken with turkey or lamb if desired. - Pair with jasmine rice or a fresh salad for a complete meal.