If you’re looking for a dish that bursts with tropical flavors and invites you to savor every bite, this Coconut Marinated Chicken with Lime and Curry Recipe is exactly what you need. The luscious creaminess of coconut milk combined with the zesty brightness of lime and the warm, earthy notes of curry creates an irresistible marinade that tenderizes chicken thighs into juicy, flavorful morsels. Whether grilled to perfection or cooked on the stove, this recipe transforms simple ingredients into a mouthwatering meal perfect for any occasion. It’s a sweet, tangy, and mildly spicy dish that’s sure to become a favorite in your kitchen.
Ingredients You’ll Need
These ingredients are straightforward but each plays a vital role in developing the complex layers of flavor in this recipe. From the rich coconut milk to the punchy fresh lime zest, each component adds texture, aroma, or vibrant color that makes this chicken stand out.
- Coconut milk (1 can, preferably full fat): The creamy base that tenderizes the chicken and infuses it with tropical richness.
- Limes (2, zest + 3 tbsp juice): Adds a lively citrus tang that brightens the dish and balances the creaminess.
- Mild curry powder (1 tbsp): Provides warm, aromatic spices without overwhelming heat.
- Paprika (2 tsp): Gives a subtle smoky depth and gorgeous color.
- Fresh ginger (1 tbsp, finely grated): Brings a fresh, slightly peppery zing that complements garlic perfectly.
- Garlic cloves (3, crushed): Essential for adding savory complexity and fragrance.
- Frank’s classic hot sauce (2 tbsp, or other hot sauce): Adds a gentle kick—feel free to adjust to your taste.
- Salt (3/4 tsp): Enhances all flavors and helps the chicken absorb the marinade evenly.
- Black pepper (to taste): Adds mild heat and balances the spices.
- Chicken thigh fillets (1.5 lb / 750g, skinless and boneless): The perfect cut for juicy, flavorful bites that soak up the marinade.
- Oil (1 tbsp, for cooking): Needed to prevent sticking and promote even browning when cooking.
- Water (3/4 cup): Used to adjust the marinade consistency for the sauce.
- Fresh coriander leaves: A fragrant, fresh garnish that makes each plate pop with color and herbal brightness.
How to Make Coconut Marinated Chicken with Lime and Curry Recipe
Step 1: Prepare the Marinade
Start by combining the coconut milk, lime zest and juice, curry powder, paprika, grated ginger, crushed garlic, hot sauce, salt, and black pepper in a large ziplock bag. This marinade is where all the magic happens—each ingredient infuses the chicken with layers of flavor that are creamy, tangy, and just spicy enough. Add the chicken thighs to the bag, seal it tightly, and massage the marinade into the meat to ensure every piece is coated. Pop it into the fridge and let it marinate for at least 3 hours, but for best results, leave it overnight to really let those flavors soak in deeply.
Step 2: Remove Chicken and Reserve Marinade
After marinating, take the chicken out of the bag and gently shake off any excess marinade. Don’t toss the marinade just yet because it will become the base of the delicious sauce served alongside your chicken. Keeping it saves you from extra steps and maximizes flavor in every component of the meal.
Step 3: Heat the Cooking Surface
Brush your BBQ grill grates with oil and heat them to medium high, or alternatively, heat a tablespoon of oil in a skillet over medium high heat. Properly heating the pan or grill ensures a beautiful sear that locks in juices and develops those enticingly crispy edges every great chicken dish needs.
Step 4: Cook the Chicken
Place the chicken thighs on the hot grill or skillet and cook for about 7 minutes on the first side without moving them. This will give you a caramelized exterior that tastes amazing. Flip and cook for another 5 minutes on the second side until the chicken is fully cooked through and registers an internal temperature of 165°F (75°C). The marinade’s richness will keep the chicken moist and tender.
Step 5: Rest the Chicken
Transfer the cooked chicken to a plate and loosely cover with foil. Letting it rest for about 5 minutes allows the juices to redistribute inside the meat, giving you juicier bites rather than dry or tough pieces.
Step 6: Prepare the Sauce and Serve
While the chicken rests, pour the reserved marinade into a small saucepan and add 3/4 cup of water. Bring it to a gentle simmer and cook for several minutes to thicken and blend those glorious flavors. Serve this sauce drizzled over or alongside the chicken, garnished with fresh coriander leaves for that final fragrant touch.
How to Serve Coconut Marinated Chicken with Lime and Curry Recipe
Garnishes
Fresh coriander (cilantro) leaves are a must—they add a burst of herbal brightness that contrasts beautifully with the creamy, spiced chicken. You can also sprinkle finely sliced spring onions or a few chopped peanuts for added texture and flavor.
Side Dishes
Pair this dish with fluffy jasmine rice or fragrant basmati rice to soak up every bit of that luscious sauce. Roasted or sautéed vegetables like bell peppers, zucchini, or green beans make great companions, bringing fresh, crunchy elements that complement the tender chicken perfectly.
Creative Ways to Present
Serve the chicken thighs over a bed of coconut rice for an all-in-one tropical feast, or slice the chicken and use it as a filling for warm flatbreads or wraps topped with crisp salad greens and a drizzle of the curry sauce for a fun, casual meal.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. The flavors meld even more after resting, making the next meal just as delightful as the first.
Freezing
If you want to enjoy this Coconut Marinated Chicken with Lime and Curry Recipe later, freeze the cooked chicken and sauce separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through, adding a splash of water if the sauce has thickened too much. Avoid microwaving if possible, as slow reheating preserves texture and flavor best.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, but they tend to be leaner and may dry out faster. Marinate longer and keep a close eye while cooking to retain juiciness.
Is this recipe spicy?
The recipe is mildly spicy thanks to the hot sauce and curry, but you can easily adjust the heat by adding more or less hot sauce according to your preference.
Can I make the marinade without lime?
Lime adds a crucial citrus brightness, but if you don’t have it on hand, lemon juice can be a decent substitute, though the flavor profile will shift slightly.
How long should I marinate the chicken?
At least 3 hours is ideal, but overnight is best to allow the flavors to fully penetrate and tenderize the chicken beautifully.
Can I cook this chicken on a stovetop grill pan?
Yes, a stovetop grill pan works wonderfully and helps achieve those lovely grill marks while cooking indoors.
Final Thoughts
There’s something truly special about this Coconut Marinated Chicken with Lime and Curry Recipe that makes it a joy to cook and even more fun to share. The vibrant flavors, creamy sauce, and tender chicken come together so effortlessly, you’ll wonder why you didn’t try this sooner. Give it a go for your next meal, and you might just find your new favorite way to enjoy chicken with a tropical twist.
Print
Coconut Marinated Chicken with Lime and Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 25 minutes (includes marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion (Tropical/Caribbean-inspired)
Description
This Coconut Marinated Chicken recipe features tender, flavorful chicken thighs soaked in a rich coconut milk marinade infused with lime, curry powder, paprika, ginger, and garlic. Perfectly grilled or pan-cooked, the chicken is juicy and aromatic, served with a tangy coconut-based sauce and fresh coriander for a delightful tropical twist.
Ingredients
Marinade
- 1 can coconut milk (preferably full fat, 14oz/400g)
- Zest of 2 limes
- 3 tbsp lime juice (from 2 limes)
- 1 tbsp mild curry powder
- 2 tsp paprika
- 1 tbsp fresh ginger, finely grated
- 3 garlic cloves, crushed
- 2 tbsp Frank’s classic hot sauce (or other hot sauce of choice, adjust to taste)
- 3/4 tsp salt
- Black pepper, to taste
Main
- 1.5 lb / 750g chicken thigh fillets, skinless and boneless
- 1 tbsp oil (for cooking)
- 3/4 cup water
- Fresh coriander leaves (for garnish)
Instructions
- Prepare the Marinade: In a ziplock bag, combine coconut milk, lime zest, lime juice, curry powder, paprika, grated ginger, crushed garlic, hot sauce, salt, and black pepper. Mix well to create a flavorful marinade.
- Marinate the Chicken: Add chicken thigh fillets to the marinade bag, seal, and refrigerate for at least 3 hours, ideally overnight, to allow all the flavors to infuse the meat thoroughly.
- Preheat and Prepare for Cooking: Remove chicken from the marinade, shaking off any excess. Reserve the remaining marinade to make the sauce later. Brush your BBQ grill with oil and heat it to medium-high, or heat oil in a skillet over medium-high heat if cooking on stovetop.
- Cook the Chicken: Place the chicken thighs on the grill or skillet. Cook for approximately 7 minutes on the first side without moving, then flip and cook for another 5 minutes on the second side, or until the chicken is thoroughly cooked and juices run clear.
- Rest the Chicken: Transfer cooked chicken to a plate, loosely cover with foil, and let it rest for 5 minutes. This helps the chicken retain its juices and enhances tenderness.
- Prepare the Sauce and Serve: While chicken rests, warm the reserved marinade with 3/4 cup water in a saucepan over medium heat until it reaches a simmer and slightly thickens. Serve the chicken garnished with fresh coriander leaves and accompanied by the coconut sauce.
Notes
- For best flavor, marinate the chicken overnight, but a minimum of 3 hours will suffice.
- You can adjust the spiciness by increasing or reducing the amount of hot sauce used.
- If using a grill, watch closely to avoid flare-ups due to the coconut milk marinade.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- This recipe works well with bone-in thighs too; just increase cooking time accordingly.
