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Cilantro Lime Chicken Marinade

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Although I have called this a chicken marinade it’s very versatile and can be used for salmon, ribs, pork chops...really it’s endless. The addition of the coconut milk really gives the chicken a moist tenderness and the brown sugar that nice golden colour.​​​​​​ If you are not a fan of coconut milk you can substitue yogurt (plain or greek).

I made this recipe this week and have used the chicken for many other fast weeknight dinners. It’s great in quesadillas, chicken wraps, and burritos.  ​​It’s best when you have let the meat sit in the marinade overnight. I also recommend grilling the chicken but I have roasted in the oven many times.
 Cilantro Lime Chicken Marinade

 Makes enough marinade for 1.5 kg/3 lbs chicken

  • 1 cup cilantro
  • 1 cup basil
  • 5 cloves garlic
  • 3 tbsp ginger
  • 2 tbsp chopped red or green chilies
  • ¼ cup soy sauce
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 2 tsp fish sauce
  • ¼ cup grapeseed oil
  • 160 ml/5.5 oz coconut milk (optional)
  • 3 green onions (tops and bottom)
  • Juice of 1 lime
  • 1.5 kg/3 lbs boneless skinless chicken thighs or your choice of meat

  1. Place all ingredients above (except meat) into food processor and blend to a smooth consistency.
  2. Reserve 1/3 cup of marinade before adding chicken.
  3. Place meat and marinade into a ziplock bag or container and refrigerate 2-3 hours or overnight.
  4. If grilling chicken, preheat grill and cook on medium heat for 30-40 minutes or until done.  Depending on your choice of meat and the size of your pieces, the cooking time will vary.
  5. Take the reserved ⅓ cup marinade and bring to a boil in a small saucepan for 2 minutes, 
    at the end of your cooking time brush on to the cooked meat for extra flavour.
  6. If cooking in the oven, preheat oven to 375 F. Prepare a baking sheet (lined with foil) and place your chicken and marinade into the pan.  Cook in oven for 35-45 minutes, turning once halfway through the process.