grilled coconut chicken

★★★★★ 3
By Ashley Muller
from Chandler, AZ

So this is a twist I took from a deep-fried coconut breaded recipe. I wanted a healthier style of chicken and this is what I came up with. It is so moist and delish!!

Blue Ribbon Recipe

This is a fantastic way to up the flavor in chicken breasts. The coconut milk marinade makes the chicken moist and flavorful. Once grilled, the chicken is so tender you can cut it with a fork. You taste hints of the nutmeg and cardamom from the marinade. We love the crunch from the toasted coconut in each bite. It's sweet, salty, and savory. Yum!

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 2-4
prep time 10 Min
cook time 25 Min
method Grill

Ingredients For grilled coconut chicken

  • 2 lg
    chicken breasts, boneless and skinless
  • 2 pinch
    salt
  • 2 pinch
    ground nutmeg
  • 2 pinch
    ground cardamom
  • 1 can
    coconut milk, unsweetened (13.5 oz)
  • 1/4 c
    shredded, sweetened coconut, toasted

How To Make grilled coconut chicken

  • Pounding chicken breasts thinner.
    1
    Pound the chicken breast flat to about 3/4".
  • Seasoning the chicken.
    2
    On both sides, sprinkle a few pinches of salt, nutmeg, and cardamom to each piece of chicken.
  • Chicken in a resealable bag with coconut milk.
    3
    Place chicken flat in a Ziploc bag. Add coconut milk and let marinate 4-5 hours.
  • Toasting shredded coconut in the oven.
    4
    Preheat grill on high. Place shredded coconut on cookie sheet. Put under the broiler.
  • Coconut cooked until golden brown.
    5
    Broil for a few minutes, stirring often, until toasted.
  • Grilling the chicken.
    6
    Place chicken on grill. Cook about 5-9 minutes on each side depending on your grill.
  • Grilled Coconut Chicken sliced and on a plate.
    7
    Remove from grill, plate, cut in half, and top each piece of chicken with a bit of the toasted coconut.
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