Easy Oriental Grilled Chicken

Servings 4 servings


  • 4 boneless skinless chicken breast halves 6-oz.
  • 2 tablespoons lime juice
  • 2 tablespoons low sodium soy sauce
  • 1/4 cup unsweetened coconut milk
  • 2 tablespoons minced red onion
  • 1 tablespoon lime zest
  • 2 cloves garlic pressed
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped cilantro
  • Olive oil


  • DO-AHEAD TIP: Marinate chicken for 1 hour (approximately 45 minutes in refrigerator and 15 minutes at room temperature - see recipe).
  • Place chicken in a shallow dish.
  • In a small bowl, combine remaining ingredients. Pour mixture over chicken. Cover and refrigerate for 45 minutes.
  • Preheat grill to MEDIUM. Remove chicken from refrigerator and bring to room temperature. Lightly oil grill grate. Remove chicken from marinade (discarding marinade).
  • Grill over indirect heat for 15 to 20 minutes, turning occasionally, until juices run clear. Watch carefully to prevent burning! Enjoy!


LC SERVING SUGGESTION: Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork). Add stir-fried snow peas and julienned carrots on the side.
SERVING SUGGESTION: Serve brown rice instead of Cauli-Rice.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure soy sauce is gluten free.
NUTRITION: per serving: 236 Calories; 6g Fat; 40g Protein; 4g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 884mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat. Points: 6
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