Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 can (13.5 oz) coconut milk
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 2 tablespoons agave syrup
- 2 cloves garlic, finely chopped
- 1 teaspoon ground ginger
- 1 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon chili flakes (optional)
- 1 tablespoon coconut oil
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a mixing bowl, combine the coconut milk, lime juice, agave syrup, chopped garlic, ground ginger, sea salt, black pepper, and chili flakes (if desired). Stir until well blended.
- Place the chicken thighs into the bowl, ensuring they are thoroughly coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for a minimum of 1 hour, or up to overnight for enhanced flavor.
- Heat your grill or a large frying pan over medium-high heat. If using a frying pan, add the coconut oil.
- Take the chicken out of the marinade, allowing any excess to drip off, and discard the leftover marinade.
- Cook the chicken on the grill or in the pan for approximately 6-7 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165°F, developing a beautiful golden crust.
- Once cooked, remove the chicken from the heat and let it rest for about 5 minutes before slicing it into pieces.
- Serve the chicken topped with fresh cilantro and accompanied by lime wedges for an extra burst of flavor.
Notes
- For best results, marinate the chicken overnight.
- Adjust the chili flakes according to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Pan-frying
- Cuisine: Tropical
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg