Ingredients
Scale
1 1/2 lbs boneless, skinless chicken thighs or breasts
1 cup canned coconut milk
2 tablespoons lime juice
1 tablespoon lime zest
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon honey
1/2 teaspoon ground ginger
Salt and black pepper, to taste
Fresh cilantro and lime wedges, for garnish
Instructions
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In a bowl, whisk together coconut milk, lime juice, lime zest, garlic, soy sauce, honey, ginger, salt, and pepper.
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Add chicken to the marinade and let sit for at least 30 minutes (up to 4 hours) in the refrigerator.
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Preheat a grill, grill pan, or skillet over medium-high heat.
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Remove chicken from marinade and cook for 5–7 minutes per side, or until fully cooked and lightly charred.
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Garnish with fresh cilantro and lime wedges. Serve with rice or a fresh salad.