Spicy Coconut Grilled Chicken
Servings: 4 people
Calories: 382kcal
An easy grilled chicken recipe with a Thai marinade
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Ingredients
- 4 Chicken breasts boneless
Marinade
- 400 ml coconut cream tinned
- 4 cloves garlic peeled & chopped
- 3 green chillies chopped
- 1 tablespoon Ginger, fresh peeled & chopped
- 2 limes zest & juice
- 1 tablespoon monkfruit or other low carb sweetener
- ½ cup coriander fresh
Instructions
- Place the coconut cream in a blender with all the other ingredients (except the chicken) and blend the mixture for a few seconds until well mixed.
- Make 3 diagonal cuts across the chicken breasts, arrange in a dish and pour over the coconut marinade. Cover and marinade in the fridge for a minimum of 60 minutes.
- Preheat the grill to a medium setting. Arrange the chicken, skin side down in a grill pan and spread over some of the marinade.
- Grill for 10-15 minutes, turning and basting. Allow slightly longer to cook the skin side of the chicken.
- While the chicken is cooking, gently heat the remaining marinade in a saucepan. Do not boil as it may start to separate.
- Serve the chicken with the sauce.
Notes
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1serving | Calories: 382kcal | Carbohydrates: 5g | Protein: 56g | Fat: 15g