Red Meat Allergy Friendly Grilled Coconut Lime Chicken Breast
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Learn more →Ingredients
4 servings
For the marinade
- 4 boneless, skinless chicken breasts (about 6 oz each)
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- 1 can (13.5 oz) full-fat coconut milk
- 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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