If you’re looking for a dish that dances on your taste buds with a vibrant blend of creamy, tangy, and spicy flavors, you’re going to love this Coconut Marinated Chicken with Lime, Ginger, and Hot Sauce Recipe. This recipe combines the tropical richness of coconut milk with the zesty brightness of lime and the warming punch of ginger and hot sauce. It’s a simple but show-stopping meal perfect for weeknights or weekend grilling that yields juicy, tender chicken packed with bold flavor. Trust me, once you try this, it will become a favorite to share at your table again and again.
Ingredients You’ll Need
Each ingredient in this Coconut Marinated Chicken with Lime, Ginger, and Hot Sauce Recipe plays its own unique role, creating layers of flavor that complement each other beautifully. From the creamy coconut milk to the fiery hot sauce, these essentials work in harmony to give you that perfect balance of spice, acidity, and richness.
- Full-fat coconut milk (14oz/400g): Adds creamy texture and a subtle sweetness that tenderizes the chicken perfectly.
- Limes (2 whole): Use all the zest and 3 tablespoons of juice to bring zesty brightness and acidity that cuts through the richness.
- Mild curry powder (1 tbsp): Provides warm, aromatic spice without overpowering the other flavors.
- Paprika (2 tsp): Adds a smoky depth and beautiful color to the marinade.
- Fresh ginger (1 tbsp, grated): Delivers a fresh, peppery zing that lifts the dish.
- Garlic cloves (3, crushed): A savory backbone that enhances the marinade’s complexity.
- Frank’s classic hot sauce (2 tbsp): Brings heat and tang; you can adjust this to suit your spice tolerance.
- Salt (3/4 tsp): Balances flavors and helps the chicken absorb the marinade.
- Black pepper (to taste): Adds a mild heat and earthiness.
- Chicken thigh fillets (1.5 lb / 750g, skinless and boneless): These stay juicy and absorb the marinade beautifully.
- Oil (1 tbsp for cooking): Prevents sticking and helps achieve a perfect sear.
- Water (3/4 cup): Used for making the sauce from the marinade.
- Fresh coriander leaves: Garnishes the dish with a pop of color and fresh herbal notes.
How to Make Coconut Marinated Chicken with Lime, Ginger, and Hot Sauce Recipe
Step 1: Prepare the Marinade
Start by combining all the marinade ingredients—coconut milk, lime zest and juice, curry powder, paprika, grated ginger, crushed garlic, hot sauce, salt, and pepper—in a large ziplock bag. Add the chicken thigh fillets to the bag and seal tightly. Gently massage the marinade into the chicken so every piece is well-coated. Let this sit for at least 3 hours, but the magic really happens if you can leave it overnight. This step is essential for the flavors to deeply infuse, transforming ordinary chicken into something spectacular.
Step 2: Prepare for Cooking
When you’re ready to cook, remove the chicken from the marinade, shaking off any excess to prevent flare-ups if grilling. Don’t throw out that flavorful leftover marinade just yet—you’ll turn it into a delicious sauce shortly. Keeping it separate also helps the chicken cook evenly and get that lovely sear.
Step 3: Preheat and Oil Your Cooking Surface
If you’re grilling, brush the BBQ grates with oil and heat them to medium-high. For stovetop cooking, heat a tablespoon of oil in a skillet over medium-high heat. This step helps the chicken develop a gorgeous, slightly charred crust that locks in moisture and brings out the marinade’s wonderful spices.
Step 4: Cook the Chicken
Place the chicken fillets on your hot grill or skillet. Cook for about 7 minutes on the first side without moving them—this will give you those beautiful grill marks or a savory crust. Flip and cook for another 5 minutes on the other side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The result is chicken that’s juicy, tender, and bursting with complex flavors.
Step 5: Rest the Chicken
Transfer the cooked chicken to a plate and cover it loosely with foil. Let it rest for 5 minutes. This short resting period lets the juices redistribute throughout the meat, ensuring every bite is succulent and flavorful.
Step 6: Make the Sauce and Serve
Pour the reserved marinade into a small saucepan, add ¾ cup of water, and bring to a simmer, cooking for a few minutes to reduce slightly and cook out any raw chicken juices, turning it into a luscious sauce. Serve your beautifully grilled chicken topped with this sauce and garnish generously with fresh coriander leaves. The vibrant herbs add a fresh, bright contrast. Now, dive into the magic of this Coconut Marinated Chicken with Lime, Ginger, and Hot Sauce Recipe as it delights every sense.
How to Serve Coconut Marinated Chicken with Lime, Ginger, and Hot Sauce Recipe
Garnishes
Fresh coriander is a classic choice that brings a lovely herbal brightness to balance the richness of the coconut and the heat from the hot sauce. You can also sprinkle some finely sliced green onions for an extra crunch or a few thin slices of fresh red chili if you want to dial up the heat visually and flavorfully.
Side Dishes
This chicken pairs wonderfully with steamed jasmine rice or fluffy coconut rice, which helps soak up the delicious sauce. For some freshness, add a crisp cucumber salad or a simple slaw with a lime vinaigrette. Grilled vegetables like asparagus or bell peppers also add color and texture to round this meal out beautifully.
Creative Ways to Present
For a fun twist, serve the chicken sliced over a bed of greens with avocado slices and a drizzle of extra hot sauce. You could also stuff warmed tortillas with the chicken and sauce, topped with crunchy slaw for a tasty taco variation. No matter how you serve it, this Coconut Marinated Chicken with Lime, Ginger, and Hot Sauce Recipe shines every time.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the chicken and sauce separately in airtight containers in the fridge. They will keep well for up to 3 days. Storing the sauce separately prevents the chicken from becoming soggy and allows you to reheat each component perfectly.
Freezing
You can freeze the cooked chicken without the sauce for up to 2 months. Wrap the pieces tightly or place them in a freezer-safe container. Freeze the sauce separately in a small container or freezer bag. When ready, thaw overnight in the fridge before reheating to maintain that fresh, vibrant flavor.
Reheating
Gently reheat the chicken in a skillet or oven to keep it moist—avoid overcooking. Warm the sauce on the stove until simmering, and then pour it over the chicken just before serving. This method preserves the wonderful coconut and lime aromas you love in this Coconut Marinated Chicken with Lime, Ginger, and Hot Sauce Recipe.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work fine, but keep in mind they’re leaner and can dry out quicker. Marinating longer and careful cooking will help keep them juicy, but thighs are generally better for this marinade’s rich flavors and tender texture.
Is there an alternative to Frank’s hot sauce?
Definitely. Any of your favorite hot sauces will do—use something mild or fiery depending on your preference. You can also add fresh chili or chili flakes if you want to customize the heat level with fresh ingredients.
How long should I marinate the chicken?
For best results, marinate for at least 3 hours. Overnight marinating is even better because it gives the flavors more time to penetrate and tenderize the meat, making your chicken bursting with flavor.
Can I cook this chicken indoors?
Yes! While grilling adds a smoky flavor, you can cook the chicken in a skillet or pan on the stove over medium-high heat. Just watch the cooking times closely so it cooks through without drying out.
What if I don’t have fresh ginger?
You can use ground ginger in a pinch, but fresh ginger really elevates this recipe with its bright, zesty flavor. If using ground, start with about 1 teaspoon and adjust to taste.
Final Thoughts
This Coconut Marinated Chicken with Lime, Ginger, and Hot Sauce Recipe is a celebration of bold, fresh flavors that comes together with ease in your kitchen. It’s perfect for sharing at family dinners or impressing guests with minimal fuss. Give it a try—you’ll love how the creamy coconut, zesty lime, spicy ginger, and hot sauce create a perfect harmony in every bite. Once you make it, you’ll understand why I keep coming back to this recipe again and again.
Print
Coconut Marinated Chicken with Lime, Ginger, and Hot Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 25 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Tropical/Caribbean-inspired
Description
This Coconut Marinated Chicken recipe offers tender, flavorful chicken thighs infused with a zesty coconut milk marinade, perfectly cooked on the grill or stovetop. The combination of lime, curry powder, ginger, garlic, and hot sauce creates a vibrant tropical taste ideal for a quick weeknight dinner or weekend barbecue.
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, 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 (for sauce)
- Fresh coriander leaves (for garnish)
Instructions
- Prepare the Marinade: In a ziplock bag, combine coconut milk, lime zest and juice, curry powder, paprika, grated ginger, crushed garlic, hot sauce, salt, and pepper. Mix well to create the marinade.
- Marinate the Chicken: Add the chicken thigh fillets to the marinade bag, seal, and set aside to marinate for at least 3 hours, preferably overnight, to allow the flavors to infuse deeply.
- Preheat for Cooking: If grilling, brush the grill with oil and heat it to medium-high. If using a skillet, heat 1 tbsp of oil over medium-high heat until shimmering.
- Cook the Chicken: Remove chicken from the marinade, shaking off any excess liquid. Retain the marinade for sauce preparation. Place chicken on the grill or skillet and cook for about 7 minutes on the first side, then flip and cook approximately 5 minutes on the second side, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
- Rest the Chicken: Transfer the cooked chicken to a plate, loosely cover with foil, and let rest for 5 minutes to retain juices for optimal softness.
- Prepare and Serve: Serve the chicken with the reserved marinade transformed into sauce alongside, garnished with fresh coriander leaves to add a fresh herbal note.
Notes
- Marinating the chicken overnight intensifies the flavor and tenderizes the meat.
- Adjust hot sauce quantity based on your preferred spice level.
- When cooking on the grill, ensure the grill is clean and well-oiled to prevent sticking.
- Use full-fat coconut milk for richer flavor and creamier texture.
- If concerned about food safety, discard marinade used for raw chicken instead of using it as sauce or boil it before serving.
