Sweet Chili Coconut-Lime Grilled Chicken

 Here’s a recipe for Sweet Chili Coconut-Lime Grilled Chicken, a tropical-inspired dish that combines the sweetness of chili and coconut with the zesty tang of lime for a mouthwatering flavor.

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Ingredients

For the Marinade

1/4 cup sweet chili sauce

1/4 cup coconut milk (full-fat for richer flavor)

2 tbsp lime juice (freshly squeezed)

1 tbsp soy sauce (or coconut aminos for gluten-free)

1 tbsp olive oil

1 tsp garlic powder

1/2 tsp ground ginger

1/4 tsp crushed red pepper flakes (optional, for heat)

Salt and pepper, to taste

For the Chicken

4 boneless, skinless chicken breasts or thighs

Lime wedges, for serving

Fresh cilantro, for garnish (optional)

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Instructions

1. Prepare the Marinade

In a bowl, whisk together sweet chili sauce, coconut milk, lime juice, soy sauce, olive oil, garlic powder, ground ginger, and crushed red pepper flakes (if using).

Taste the marinade and adjust seasoning, adding more lime juice for tang, sweet chili sauce for sweetness, or soy sauce for saltiness.

2. Marinate the Chicken

Place the chicken breasts or thighs in a resealable plastic bag or shallow dish.

Pour the marinade over the chicken, ensuring it’s fully coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.

3. Preheat the Grill

Preheat your grill to medium-high heat (about 400°F/200°C).

Lightly oil the grill grates or use a non-stick grill spray to prevent sticking.

4. Grill the Chicken

Remove the chicken from the marinade, discarding any excess marinade.

Grill the chicken for 6–8 minutes per side, or until it reaches an internal temperature of 165°F (74°C) and has nice grill marks.

If desired, brush the chicken with some additional sweet chili sauce during the last minute of grilling for added flavor and shine.

5. Serve

Remove the chicken from the grill and let it rest for 5 minutes.

Serve the grilled chicken with lime wedges on the side and garnish with fresh cilantro for a burst of flavor.

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Tips

For extra flavor, you can baste the chicken with the marinade while grilling, but make sure to reserve some marinade for serving to avoid cross-contamination.

If you don’t have a grill, you can also cook the chicken in a grill pan or bake it in the oven at 375°F (190°C) for 25-30 minutes, depending on thickness.

This chicken pairs well with rice, quinoa, or a light salad.

Enjoy this Sweet Chili Coconut-Lime Grilled Chicken as a flavorful, tropical-inspired meal that’s perfect for summer cookouts or a weeknight dinner!