Coconut Basil Chicken

A mouthwatering coconut basil chicken dish that harmonizes creamy coconut milk and fresh basil for a delightful tropical flavor.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Thai, Tropical

Calories: 350

Ingredients Method Notes

Ingredients

For the Marinade

1 cup coconut milk (full-fat for creaminess)
2 tablespoons olive oil
3 cloves garlic (minced)
1/4 cup fresh basil leaves (roughly chopped)
1 tablespoon lime juice (freshly squeezed)
1 teaspoon salt (adjust to taste)
1 teaspoon black pepper
1 teaspoon ground cumin (optional for added warmth)
1 tablespoon honey (optional for a touch of sweetness)

For the Chicken

4 pieces boneless, skinless chicken breasts (1.5 pounds)

Method

Preparation

In a medium bowl, whisk together the coconut milk, olive oil, minced garlic, lime juice, salt, pepper, and ground cumin.
Add the chopped basil to the mixture and stir until well combined.
Place the chicken breasts in a resealable bag or shallow dish, then pour the marinade over the chicken, ensuring an even coating. Seal or cover and let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).

Grilling

Preheat your grill to medium-high heat.
Remove chicken from the marinade, allowing excess to drip off, and discard the marinade.
Grill chicken for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown with nice grill marks.
Let the chicken rest for a few minutes before slicing to allow juices to redistribute.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to keep the chicken tender. For healthier alternatives, substitute light coconut milk for a lower-calorie version and use grilled vegetables instead of chicken for a plant-based option.