Grilled Coconut-Marinated Chicken with Brazilian Lime Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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 drafted and published.

Juicy grilled chicken marinated in creamy coconut milk and citrus, topped with a tangy lime sauce bursting with Brazilian flavors. This Brazilian-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, coconut milk, lime juice, fresh for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 15 min Serves 4 Brazilian cuisine 320 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs
1 cup coconut milk
1/4 cup lime juice, fresh
3 garlic cloves, minced
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1/4 cup fresh cilantro, chopped
1 tsp lime zest
1 tbsp honey

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Instructions

Step 1: In a large bowl, whisk together 1 cup coconut milk, 1/4 cup fresh lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Add 1.5 lbs boneless skinless chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and brush both sides lightly with 2 tbsp olive oil.
Step 4: Grill chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear, with nice grill marks.
Step 5: Meanwhile, mix 1/4 cup chopped fresh cilantro, 1 tsp lime zest, and 1 tbsp honey in a small bowl to create a bright lime sauce.
Step 6: Serve grilled chicken topped generously with the cilantro-lime sauce, accompanied by fresh lime wedges.