Coconut Turmeric Chicken

Coconut Turmeric Chicken

Cooking for clients following the Autoimmune Paleo Diet is inspiring me to create dairy and seed free versions of some of my favorite recipes.  (This was my take on the Chicken Tikka from last month.)  Marinating this for several hours is key so that the lime, coconut and spices really penetrate the meat.  Since the marinade takes about 5 minutes to throw together, I like to marinate the chicken in the morning so that it’s ready to grill for dinner. (No props or styling for this photo—this is a real-life meal for a client!)

Cook: 20-30

Prep: 10

Serves: 6

ingredients

  • 12 chicken thighs or 6 breasts (bone in or boneless, but skin removed)
  • 2 teaspoons ground turmeric
  • 2 inch piece ginger, peeled and chopped
  • 3 plump gloves garlic, peeled and chopped
  • 1 cup full-fat coconut milk
  • Juice of 2 limes (3 tablespoons)
  • Zest of one of those limes
  • 1 teaspoon sea salt
  • Basil, mint or cilantro, to garnish
  • Lime wedges, to garnish

instructions

  1. Season chicken with salt and pepper and set aside.
  2. Blend ginger, garlic, coconut milk, lime juice and zest in a blender for 30 seconds, or until fully combined. Cover chicken with marinade and let sit for 6 to 12 hours. Stir halfway through to make sure it's evenly coated.
  3. Bring chicken to room temperature while preheating your grill over a medium flame. Oil the grates and grill chicken until its nicely browned and reaches 165 degrees. Depending on which cuts, this could take 8-14 minutes per side.
  4. Before serving, garnish with torn herbs and lime wedges.

Notes

If you’re following a SIBO protocol, replace garlic with 1/3 cup chopped scallion tops, and make sure to source gum-free coconut milk (I use Aroy-D, which comes in 8-ounce cartons that you can buy on Amazon).

Make Ahead

Once cooked, this chicken stores well for up to 4 days, so batch it up on Sunday for delicious chicken salads on weekday lunches. To reheat, warm in preheated 400 degree oven for 10-15 minutes.

Tools & Tips

If you don’t have a blender, don’t stress. You can finely grate the ginger and garlic on a Microplane and whisk with lime juice, spices and coconut milk.