Grilled Chicken with Coconut-Lime Slaw: A Quick, Flavorful Summer Recipe
Easy 20-minute grilled chicken with coconut-lime slaw brings tropical flavors to your table for a healthy, vibrant meal.
Grilled Chicken with Coconut-Lime Slaw: The Perfect Fast Summer Meal
When the weather heats up and you crave food that’s both nourishing and light, grilled chicken with coconut-lime slaw is an outstanding choice. This recipe encapsulates what every busy home cook wants: minimal ingredients, fresh flavor, and a meal on the table in under 30 minutes. The result is a dish that’s bright, satisfying, and perfect for a weeknight dinner or entertaining friends al fresco.
Why You’ll Love This Recipe
- Ready in 20 minutes: Quick prep and cook process makes weeknight dinners a breeze.
- Fresh and vibrant flavors: Coconut milk and lime add a tropical twist, complementing lean grilled chicken beautifully.
- Nutritious: Packed with lean protein and a colorful, crunchy cabbage slaw rich in vitamins.
- Minimal cleanup: Grill and toss together, leaving you more time to enjoy your meal.
Recipe Overview
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 10 minutes |
| Total Time | 20 minutes |
| Servings | 4 |
| Calories/Serving | 217 |
Ingredients
- 8 small chicken cutlets
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- Zest of 1 lime
- 1 Tbsp. fresh lime juice
- 3 Tbsp. coconut milk
- 1 tsp. sugar
- 1/2 tsp. fish sauce
- 1 lb. red cabbage, thinly sliced
- 2 scallions, cut into matchsticks
- 1/4 cup fresh cilantro, roughly chopped
Step-by-Step Instructions
- Preheat the Grill: Heat your grill to medium-high. Brush the grates with a little oil if needed to prevent sticking.
- Season and Grill Chicken: Sprinkle the chicken cutlets evenly with salt and pepper. Grill, turning once, until just cooked through, about 3 to 4 minutes total. The cutlets should be golden and have visible grill marks. Transfer chicken to a plate as soon as it’s done to prevent overcooking.
- Make the Coconut-Lime Slaw: While grilling, zest the lime into a small bowl and reserve. In a large bowl, whisk together fresh lime juice, coconut milk, sugar, and fish sauce until the sugar dissolves. Add the sliced cabbage and scallions; toss until evenly coated in the dressing.
- Finish and Serve: Sprinkle the reserved lime zest over the cooked chicken as soon as it comes off the grill. Divide the chicken and slaw among plates, and sprinkle fresh cilantro over the slaw for a final burst of flavor and color.
Tips for Perfect Results
- Chicken cutlets: If you only have larger chicken breasts, slice or pound them to about 1/2 inch thick for fast, even cooking.
- Grill cleanup: Use a grill mat or lightly oil grates for less sticking and easy cleanup.
- Fresh cabbage: Red cabbage adds vibrant color and crunch, but you can substitute green cabbage or a blend for variety.
- Adjust the slaw dressing: For a sweeter slaw, increase the sugar. For more tang, add extra lime juice. If you prefer it spicy, stir in a pinch of chili flakes or thinly sliced chili pepper.
The Science and Health Benefits
This recipe isn’t just tasty; it’s also a nutritional powerhouse thanks to its well-chosen ingredients:
- Chicken: A lean source of protein, supporting muscle growth and satiety.
- Red cabbage: High in vitamin C, fiber, and antioxidants, supporting immune health and digestion.
- Cilantro: Provides vitamin K, and unique phytonutrients that may promote detoxification.
- Lime: Packed with vitamin C and refreshing acidity, brightening flavors and aiding in iron absorption.
- Coconut milk: Adds creaminess plus medium-chain triglycerides, which may boost energy metabolism (used sparingly here for lightness).
Serving Suggestions
- Serve with a side of steamed rice, quinoa, or a chilled noodle salad for a heartier meal.
- Add slices of ripe avocado or a handful of chopped peanuts for extra texture and richness.
- Pair with grilled corn on the cob or fresh fruit for a summery outdoor dinner.
What others are reading
Versatile Pairings
- Rice: Jasmine or brown rice balances the flavors and soaks up extra slaw dressing.
- Wraps: Tuck chicken and slaw into warmed pita, tortillas, or lettuce leaves for lunch or picnics.
- Leftover slaw: Great on its own or as a crunchy topping for burgers or sandwiches.
Ingredient Substitution Guide
| Original Ingredient | Swap Suggestion | Possible Flavor Impact |
|---|---|---|
| Chicken cutlets | Chicken breasts (pounded thin), boneless thighs, or tofu | Thighs add richness; tofu is great for vegetarians |
| Red cabbage | Green cabbage, napa cabbage, or coleslaw mix | Slightly different texture and color, but still crisp |
| Scallions | Chives, red onion (thinly sliced), or shallots | Milder or more pungent depending on the substitute |
| Cilantro | Parsley, mint, or basil | Fresh herbaceous note, but different aromatic quality |
| Fish sauce | Soy sauce or tamari (for a vegetarian version) | Umami flavor without the seafood notes |
Make-Ahead and Storage Tips
- Prepare the slaw up to 2 hours ahead; add the cilantro just before serving for maximum freshness.
- Grilled chicken keeps well in an airtight container in the refrigerator for up to 3 days. Enjoy leftovers cold or gently reheated.
- If grilling isn’t possible, cook the cutlets on a stovetop grill pan or under a broiler—adjust timing as needed.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of cutlets?
Yes, boneless, skinless chicken thighs work well and offer a juicier result. Adjust the cooking time slightly, grilling about 4–5 minutes per side or until the internal temperature reaches 165°F.
Is this recipe suitable for meal prep?
Absolutely. The chicken and slaw can be made in advance and stored separately in airtight containers. For best texture, add the cilantro to the slaw just before serving.
Can I make this recipe dairy-free and gluten-free?
This recipe is naturally dairy-free thanks to coconut milk. To ensure it’s gluten-free, confirm your fish sauce does not contain added gluten or opt for a gluten-free soy sauce substitute if needed.
How do I zest a lime properly?
Use a microplane or fine grater to remove only the bright green outer layer of the lime, avoiding the bitter white pith underneath. Zest before juicing for best results.
Can I skip the fish sauce?
Fish sauce gives the slaw punchy umami and depth. If you need to skip it, substitute with a splash of soy sauce or tamari. For a vegan option, try coconut aminos.
Ideas for using leftover coconut milk?
Leftover coconut milk is great in smoothies, curries, oatmeal, or even coffee. You can freeze it in ice cube trays for future use.
Expert Cooking Tips
- Marinate for more flavor: Although not required, marinating the chicken briefly in lime juice and coconut milk before grilling enhances flavor and tenderness.
- Balance the slaw: Taste and adjust the dressing to your liking—add more lime for acidity or sugar for sweetness as needed.
- Don’t overcook the chicken: Thin cutlets cook very quickly. Watch them closely to avoid dryness.
Customizing for Your Lifestyle
- Vegetarian: Grilled tofu or tempeh makes an excellent protein substitute; simply slice, marinate briefly, and grill.
- Keto/Low-carb: Serve the chicken and slaw alone, or pair with cauliflower rice.
- Family style: Double the slaw to serve alongside grilled corn, potato salad, or other summer sides at your next BBQ.
Nutritional Snapshot (per serving, estimate)
- Calories: 217
- Protein: Approx. 28g
- Fat: Approx. 7g
- Carbohydrates: Approx. 10g
- Fiber: Approx. 3g
Final Thoughts
This grilled chicken with coconut-lime slaw recipe is a stellar addition to your cooking repertoire, especially when you need something healthy, flavorful, and fast. Crisp slaw, sweet and tangy dressing, and perfectly grilled chicken join for a meal that’s as satisfying as it is easy. Try it tonight—and make the most of those summery, sun-filled evenings!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a65105867/spicy-coconut-grilled-chicken-recipe/
- https://www.coba-grills.hk/blogs/recipes/how-to-prepare-grilled-chicken-with-coconut-lime-slaw
- https://www.artfrommytable.com/coconut-lime-grilled-chicken/
- https://www.theoriginaldish.com/2021/06/16/grilled-coconut-chicken-with-snap-pea-salad/
- https://www.prevention.com/food-nutrition/recipes/a37331772/grilled-chicken-coconut-lime-slaw-recipe/
- https://www.prevention.com/food-nutrition/recipes/a20529387/thai-coconut-chicken-soup/
- https://www.goodhousekeeping.com/food-recipes/a28470056/grilled-chicken-with-coconut-lime-slaw-recipe/
- https://go.gale.com/ps/i.do?id=GALE%7CA671954691&sid=sitemap&v=2.1&it=r&p=HRCA&sw=w
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