Give your grilled chicken a taste of the tropics with a coconut milk and lime marinade. Save half of the marinade to serve at the table with the finished chicken.

Yield: Serves 6.



  • ​1 cup well-stirred canned coconut milk
  • 2 tbsp fresh lime juice
  • 1 tbsp grated lime peel*
  • 1 tbsp fish sauce
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, finely chopped*
  • 10 - 12 skinless chicken thighs


  1. To prepare marinade, combine all ingredients except chicken. Reserve half of marinade to serve with chicken; refrigerate. Pour remaining marinade into a heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with marinade; seal bag. Let stand for 30 minutes.
  2. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  3. Remove chicken from marinade; discard marinade.
  4. Grill chicken over low heat on natural gas barbecue for 40 - 45 minutes or until chicken is cooked through. Serve chicken with reserved marinade.
Nutritional analysis per serving:

282 calories, 10.9 g fat, 42.9 g protein, 0.5 g carbohydrate, 0 g fibre, 266 mg sodium

*Ingredient not included in nutritional analysis.