This coconut basil grilled chicken is the perfect meal when you want to grill out but still want to keep it healthy!
(Adapted from The Slim Palate Paleo cookbook)
Is there anything better than dusting off the grill and putting it to use once it starts to warm up again? Memorial Day is usually full of hot dogs, brats, hamburgers, etc. Charlie and I decided to throw a chicken on the grill with a side of veggies!
We’ve made this recipe before and it NEVER disappoints!
1/2 cup coconut milk (full-fat)
1 medium onion, chopped
4-6 cloves garlic (I did 6 because I LOVE garlic)
Zest and juice of 1 lime
6 large basil leaves, or more to taste
1 tbsp fish sauce (I use Red Boat)
1 tsp coconut aminos
1/2 tsp pepper
1 broiler chicken, cut into 8 pieces (breasts, thighs, drumsticks and wings)
2 tbsp ghee or avocado oil for grill (we cooked on foil)
1. In a blender, blend coconut milk, onion, garlic, lime, basil, fish sauce, coconut aminos and pepper.
2. Place chicken pieces in a bowl or plastic storage bag and pour marinade over.
3. Marinate in fridge for at least 4 hours.
4. Place chicken on greased grill (or foil on grill) and cook until the chicken reaches an internal temperature of 165 degrees F.
Serve with any sides you want! I sauteed some spinach and zucchini in separate pans in a little avocado oil, seasoned with salt and pepper.