I don’t know about you all, but the second we get any warm weather in our part of the World we fire up the grill! In Germany, that often means about 5-6 months of soups and warm casseroles. I’m cool with it, I love comfort food. But I also love grilling so I am usually thrilled for this time of year. Spring came a bit early for us this year, and this was my first grilled chicken recipe of the year. Sweet coconut milk marinated chicken with lime; it tasted like summer or Hawaii on a plate. For the record, I’ve never been to Hawaii but this is what I imagine it would taste like.
A quick tip here for the marinade. Instead of discarding it, you can boil it up for a few minutes (3-5), and it will thicken a bit. Use it as sauce with rice or pasta to add even more flavor. And don’t forget the veggies. We grilled up some red bell pepper and zucchini with this. It was perfect!
Grilled Hawaiian Chicken
- 1 can of coconut milk 14oz
- 1/2 cup Tamari soy sauce
- 1/2 cup honey
- Juice of 1 lime
- 2 lbs chicken breast
- Combine first 4 ingredients and mix well.
- Add chicken.
- Marinate for at least 1 hour, up to 12 hours.
- Grill for approximately 15 minutes on each side while continuing to brush with marinade.
- Serve with rice, vegetables, quinoa, or even pasta.
*For a Paleo dish, use coconut aminos in place of soy sauce*