Anti Inflammatory Grilled Coconut Lime Chicken Breast

Total time1 hr 30 min

Prep time15 min

Cook time15 min

Anti Inflammatory Grilled Coconut Lime Chicken Breast

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Ingredients

4 servings

For the marinade

4 boneless, skinless chicken breasts (about 6 oz each)
1 can (13.5 oz) full-fat coconut milk
Native Forest Unsweetened Organic Coconut Milk Simple, 13.5 fl oz Natural Value Organic Lite Coconut Milk 13.5 oz MW Polar Premium Organic Coconut Milk 13.5 fl oz
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3 tbsp fresh lime juice (about 2 limes)
1 tsp lime zest
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
½ tsp ground ceylon cinnamon
1 tbsp coconut aminos
1 tbsp coconut oil, melted
1 tsp fine sea salt

For grilling

1 tbsp coconut oil, for grilling

For serving

lime wedges, for serving (optional)
fresh cilantro leaves, for serving (optional)

Instructions

1
In a medium bowl, whisk together the coconut milk, lime juice, lime zest, garlic, ginger, turmeric, Ceylon cinnamon, coconut aminos, melted coconut oil, and sea salt until combined.
2
Place the chicken breasts in a zip-top bag or shallow dish. Reserve 1/4 cup of the marinade in a separate small bowl and set aside for basting. Pour the remaining marinade over the chicken, seal or cover, and refrigerate for at least 1 hour and up to 8 hours.

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