This Coconut Lime Grilled Chicken with Cabbage Slaw is the perfect blend of creamy, zesty, and smoky flavors. The coconut lime marinade keeps the chicken juicy and tender, while the crunchy cabbage slaw adds a refreshing contrast. A light, flavorful, and nutrient-packed meal that’s perfect for summer grilling!
- Total Cooking Time: 30 minutes
- Prep Time: 10 minutes (plus 30 minutes marinating)
- Cooking Time: 20 minutes
- Servings: 4
Ingredients
For the Coconut Lime Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 can (400 ml) coconut milk
- 2 tbsp lime juice (about 1 lime)
- 1 tbsp lime zest
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 tbsp olive oil (for grilling)
- Fresh cilantro, for garnish
- Lime wedges, for serving
For the Cabbage Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 small carrot, julienned
- ¼ cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Alternative: Substitute chicken with shrimp for a seafood version.
Step-by-Step Instructions
- Prepare the marinade: In a bowl, whisk together coconut milk, lime juice, lime zest, garlic, salt, black pepper, cumin, and smoked paprika.
- Marinate the chicken: Place chicken in a shallow dish or zip-lock bag, pour in the marinade, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- Make the cabbage slaw: In a large bowl, combine green and purple cabbage, carrot, and cilantro. Toss with lime juice, olive oil, salt, and black pepper. Set aside.
- Grill the chicken: Preheat the grill or a grill pan to medium-high heat. Brush with olive oil and grill chicken for 5-6 minutes per side, until fully cooked (internal temp 75°C/165°F).
- Serve: Place grilled chicken on a plate with a side of cabbage slaw. Garnish with fresh cilantro and lime wedges.
Nutritional Information (Per Serving)
- Calories: 380
- Protein: 32 g
- Fats: 22 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Sugar: 5 g
Vitamins & Benefits
- Coconut Milk: Provides healthy fats for energy and digestion.
- Lime Juice: High in vitamin C to boost immunity.
- Cabbage: Packed with fiber and antioxidants for gut health.
Coconut and lime are a classic pairing in tropical cuisines, often used in Thai, Caribbean, and Hawaiian dishes to create a perfect balance of creaminess and acidity.
Storage Tips
- Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Keep the cabbage slaw separate to maintain its crunch.
- Reheat chicken in a pan over medium heat or in the oven at 180°C (350°F) for 5-7 minutes.
FAQ
Can I bake the chicken instead of grilling?
Yes! Bake at 200°C (400°F) for 20-25 minutes until fully cooked.
What can I add to the slaw for more flavor?
Try adding mango slices, jalapeños, or a drizzle of honey for extra depth.
Can I use bone-in chicken?
Absolutely! Just increase the grilling time by 5-10 minutes.
