Grilled Coconut Lime Chicken

                                                                     Photo Courtesy Mel's Kitchen Cafe

1/2 cup                      Old Havana Foods Mojo Marinade (or more to taste)
6 ounces (3/4 cup)     Coconut milk
2 teaspoons                Sugar
1 teaspoon                 Minced fresh ginger
1/4 teaspoon              Crushed red pepper (optional)
2 1/2 - 3 pounds         Chicken pieces (boneless skinless thighs are best)
To taste                     Salt and Pepper

OPTIONAL               Old Havana Foods Mango Pineapple BBQ Sauce


  1. Mix Old Havana Foods Mojo Marinade, coconut milk, sugar, ginger and red pepper (if using) in a glass or stainless steel bowl or plastic bag. Mix well to combine.
  2. Place chicken in marinade and toss well to coat. Marinate as few as 30 minutes for small pieces or overnight for larger pieces.
  3. Remove chicken from marinade wiping as much marinade off of chicken and reserving. Place reserved marinade in small saucepan and cook over low heat until simmering, stir and simmer on very low heat for 5 minutes. Remove from heat.
  4. Meanwhile grill chicken until thoroughly cooked and no pink juices flow when pierced, approximately 150 deg F for breast meat, 170 deg F for legs and thighs. Allow chicken to rest 5 minutes before serving to retain juices.
  5. Serve with cooked marinade and fully cooked white rice.

OPTIONAL - brush on Old Havana Foods Manago Pineapple BBQ Sauce during last 5 minutes of cooking. Serve with additional sauce for dipping.

Serves 4 to 6.

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