2 ratings

Hardworking Coconut Chicken

Marinate for up to 24 hours
Hardworking coconut chicken
(Michael Tercha/Chicago Tribune; food)

After a hard day's work, enjoy this flavorful chicken seasoned and bathed in a coconut, lime, jalapeño and ginger marinade. 

This recipe by Leah Eskin appeared in the Chicago Tribune.

Ready in
3 h 50 m
20 m
(prepare time)
30 m
(cook time)
Calories Per Serving


For the marinade

  • 2 bone-in, skin-on chicken breasts (4 pounds total), each cut into 4 pieces
  • 1 can (14 ounces) coconut milk
  • 5 Tablespoons fresh lime juice
  • 2 jalapeno peppers, halved, seeds removed
  • 1 clove garlic
  • 1 chunk (3 inches long) fresh ginger, peeled, sliced into coins
  • 2 Teaspoons kosher salt
  • 1/2 Teaspoon freshly ground black pepper

For the glaze

  • 1/4 Cup (lightly packed) fresh cilantro leaves and tender stems
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons dark brown sugar
  • 2 Tablespoons soy sauce


For the marinade

Settle chicken in a glass pan or zip-close bag.

In the blender, swirl smooth all marinade ingredients; pour over chicken, turning pieces to coat.

Refrigerate 2 to 24 hours, turning chicken once.

1 hour before grilling, pull chicken out of marinade. Discard marinade.

Let chicken rest at room temperature.

Prepare a medium-hot grill; oil grates.

Grill chicken over indirect heat until it reaches an internal temperature of 165 degrees, 12-15 minutes per side.

For the glaze

Blend all glaze ingredients smooth.

Brush chicken all over with glaze.

Grill again over direct heat, turning and brushing a couple more times, 1-2 minutes.

Enjoy warm.