To kick off the grilling season, as a part of a sponsored post for Collective Bias® and Smart and Final, I made this Ginger-Lime Grilled Chicken with Coconut using First Street Boneless Skinless Chicken Breasts with rib meat. #ChooseSmart
The flavors of this Ginger-Lime Grilled Chicken with Coconut scream summertime. Not to mention the beautiful aromas you will enjoy while preparing and cooking this dish - it's like being away on a tropical vacation.
Ginger-Lime Grilled Chicken with Coconut
1 cup shredded coconut, sweetened
½ oz fresh ginger, chopped
zest of 1 lime
1 tablespoon fresh lime juice
½ tablespoon chopped garlic
½ teaspoon red chili flakes
½ cup soy sauce
½ cup olive oil
3lbs First Street Boneless Skinless Chicken Breasts, with rib meat
First, finely chop the shredded coconut. I used my food processor and it made the job a breeze!
Rest assure that this chicken will not be sweet - we will be adding a little heat with some chopped garlic and chili flakes.
Combine ½ cup coconut, ginger, lime zest, lime juice, garlic, chili flakes, soy sauce and olive oil in food processor and process until fully combined.
Marinade chicken breasts in Ginger-Lime & Coconut sauce for 4 hours. I have found that using a gallon size freezer bag works great for this. Then, grill the chicken over medium-high heat - about 7 minutes on each side or until clear juices run when pierced with a knife. Sprinkle with remaining coconut and cover grill for a minute to let coconut set on chicken. Remove from grill and serve with lime wedges for squeezing.
I am in love with this recipe for chicken and am so happy it found it's way into my life. I served the Ginger-Lime Grilled Chicken with Coconut with green peas and cilantro rice, which resulted in no leftovers. Score!
Thank you for reading! Have you fired up your grill yet this year?