Ingredients for Coconut Ginger Lime Chicken
- 1 lb boneless, skinless chicken cutlets
- Cooking Spray
- 1 tablespoon grated gingerroot
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- 1/2 cup light coconut milk
- Brown Sugar
- Canola Oil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Coconut Ginger Lime Chicken
- In a non-reactive bowl or resealable bag, whisk together the marinade ingredients: 1/2 cup light coconut milk, 2 tablespoons lime juice, 1 tablespoon grated ginger, 1 teaspoon grated lime zest, 1/2 teaspoon cayenne pepper (or scotch bonnet pepper to taste), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1 lb boneless, skinless chicken cutlets to the marinade. Marinate for at least 2 hours, or up to 4 hours in the refrigerator for maximum flavor.
- Remove chicken cutlets from marinade, gently shaking off excess.
- Preheat your grill (indoor or outdoor) to medium-high heat.
- Grill chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and juices run clear.
- Serve immediately and enjoy! Consider serving over rice or quinoa for a complete meal.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
5g
Fat
2g
Carbs
0g
