Coconut-Lime Grilled Chicken Thighs

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs marinated in tangy coconut-lime syrup, grilled to smoky perfection with a golden crust. This Hawaiian-inspired grilling recipe, ready in about 55 minutes, pairs Chicken thighs, Lime juice, Coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 25 min Serves 4 Hawaiian cuisine 420 cal/serving

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Ingredients

1.5 lbs (680g) Chicken thighs
3 tbsp Lime juice
1/4 cup (60ml) Coconut milk
2 cloves Garlic
1 tsp Ginger
2 tbsp Olive oil
1/2 tsp Salt
1/4 tsp Black pepper

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Instructions

Step 1: Whisk 3 tbsp lime juice, 1/4 cup coconut milk, 2 cloves minced garlic, 1 tsp minced ginger, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl.
Step 2: Place 1.5 lbs chicken thighs in a resealable bag, pour the marinade over, and coat evenly. Marinate for 30 minutes at room temperature.
Step 3: Preheat grill to 375°F (190°C). Remove chicken from marinade, letting excess drip off, and place skin-side down on the grill.
Step 4: Grill for 20-25 minutes, turning once, until internal temperature reaches 165°F (74°C) and skin is golden brown and crisp.