Coconut. Basil. Lime. Those are quite possibly 3 of my favorite flavors to cook with. I use lime in so many recipes and I love basil in all things Italian. I use coconut in place of oil quite often and of course I use it in my essential oils recipes all the time. Recently though I put together the three flavors as a marinade on chicken and oh my, it is amazing and a new favorite! It’s also great on fish too! The Coconut Basil Lime Chicken is juicy and flavorful and can be cooked on the grill or roasted in the oven. It’s great served with roasted potatoes and veggies! You’re going to love it!
Coconut Basil Lime Chicken Recipe
- Coconut Oil
- Basil to taste – Fresh or you can use dried or paste
- Sea Salt to taste
- Lime Juice from one lime
- Garlic Salt – optional
- Chicken – I used bone in chicken breast but you can use your favorite cut
This chicken will turn out best if you’re able to let it marinate for quite some time. I recommend several hours or overnight.
Begin by coating the chicken generously with the coconut oil
Cover the chicken with the basil. I love fresh basil and it’s flavor is amazing but for this recipe the basil paste works great! Sprinkle the chicken with the sea salt and the garlic salt if you like.
Repeat the process on the second side of your chicken pieces.
Squeeze the juice from the lime over the chicken pieces. Cover and marinate for several hours or overnight.
If you plan to roast the chicken, sprinkle salt on a baking sheet and place a baking rack in the sheet. Place the chicken pieces on the baking rack to keep them from cooking in the oils.
The coconut oil will harden when it is cold but it will melt quickly in the oven or on the grill. I prefer to grill my chicken because the skin on chicken breast does create a lot of smoke.
Grill or roast the chicken until it reaches an internal temperature of at least 165 degrees.
The chicken is so tender and the skin & meat both have amazing flavor.
I love to serve this with roasted potatoes that have been tossed in a blend of olive and coconut oil. Sprinkle them with a bit of sea salt and dried basil.