CaribbeanMedium · Hot
Coconut-Lime Grilled Chicken Thighs
Tender chicken thighs bathed in a fragrant coconut-lime marinade with warm island spices, grilled until smoky and caramelized at the edges. Caribbean soul food at its finest.
Prep
20 min
Cook
35 min
Rest
5 min
Total
1h
Method
Marinade Preparation
1
In a small saucepan over low heat, melt the coconut oil until it becomes liquid and fragrant. Do not let it smoke.
2
Zest both limes using a fine grater, then juice them to yield approximately 4-5 tablespoons of fresh lime juice.
3
In a large mixing bowl, combine the melted coconut oil, lime juice, lime zest, minced garlic, grated ginger, thyme leaves, black pepper, cumin, cayenne, and salt. Whisk vigorously until fully emulsified.
Marinating
4
Place the chicken thighs in a large resealable plastic bag or deep dish. Pour the coconut-lime marinade over the chicken, ensuring every piece is well coated. Refrigerate for at least 2 hours, preferably overnight, turning occasionally.
Grilling
5
Remove the chicken from the refrigerator 30 minutes before grilling to take the chill off. Preheat your grill to medium-high heat, around 400°F (200°C). Clean the grates and oil them lightly.
6
Remove the chicken from the marinade, letting excess marinade drip off. Reserve a few tablespoons of marinade for basting if desired.
7
Place the chicken thighs skin-side down on the hot grill. Sear for 5-6 minutes until the skin develops a golden crust and releases easily from the grate. Flip and cook another 4-5 minutes.
8
Reduce heat to medium-low. Continue grilling, turning every 4-5 minutes, until the internal temperature reaches 165°F (74°C) and the juices run clear, approximately 15-20 more minutes total.
9
During the last 5 minutes, baste the chicken with the reserved marinade if using. Let the chicken rest for 5 minutes before serving.
Serving
10
Plate the grilled chicken thighs and finish with a squeeze of fresh lime over the top. Garnish with fresh thyme sprigs and lime wedges on the side.
D
Nutri-Score
Needs balance
A–E · lower is better · score 16
Calories
792
per serving
High in saturated fat · 34gHigh in protein · 64gLow sugar · 2g
Protein
64g
Carbs
8g
Fat
57g
Sat. fat
34g
Fiber
2g
Sugar
2g
Sodium
1086mg
Gluten FreeDairy FreeHigh ProteinLow CarbPaleoWhole30Heart HealthyDiabetes FriendlyAnti InflammatoryLow Sodium AdaptableHealthy FatsWhole Foods
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.3
per serving
DCarbonAEU all-round· carbon sets the grade
Water
1.2m³
Land
87Pt
Runoff
0.3g P
Chicken Thighs drives 94% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
5
Sour
1
Bitter
4
Spicy
Textures
CrispyTenderJuicy
Aromas
HerbalCitrusSmokyEarthyCoconut
Kitchen Equipment
Primary Tool
GrillCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Chicken must reach 165°F (74°C) internal temperature before consumption. Use a meat thermometer inserted into the thickest part of the thigh, avoiding bone.
Cross Contamination
Never reuse marinade that has been in contact with raw chicken for basting without boiling it first. Reserve separate marinade before adding raw chicken, or boil used marinade for at least 1 minute.
Handling
Keep raw chicken separate from other foods during preparation. Use dedicated cutting boards and utensils, and wash hands thoroughly with soap and water after handling raw poultry.
Storage
Marinated chicken must remain refrigerated at 40°F (4°C) or below. Do not marinate at room temperature. Discard any leftover marinade that touched raw chicken after cooking.
High Risk Population
Poultry poses higher food safety risks for pregnant women, elderly, young children, and immunocompromised individuals. Ensure proper cooking temperature is achieved and avoid any cross-contamination.
Equipment Safety
When preheating the grill, ensure proper ventilation. Do not leave coconut oil unattended while melting as it can smoke and become a fire hazard at high temperatures.
Pro Tips
Technique
Don't rush the sear on that first side. Let the skin render slowly in its own fat until it naturally releases from the grate — that's when you know you've got真正的 caramelization, not sticking.
Substitution
No fresh thyme? Use 1 teaspoon of dried thyme, but rub it between your palms before adding it to wake up those oils. The flavor won't be quite as bright, but it'll still carry the dish.
Make Ahead
This marinade actually gets better overnight. The acid from the lime starts to tenderize the meat, and the coconut oil solidifies in the fridge, coating every surface when you pull it out to grill.
From the chef
The marinade is what makes these thighs — coconut oil carries the lime zest and ginger deep into the meat while thyme and cayenne work their way through every fiber over at least two hours in the fridge. On the grill, start skin-side down over medium-high and let it sit until the skin releases on its own, golden and set. Then you lower the heat and take your time, turning every few minutes until the temperature reads 165 and the edges have that smoky caramel char. Rest them before you cut. The lime squeeze at the end is not optional — it is what makes the whole thing taste like it belongs on an island.
TagsGrilledSmokySpicyMarinadeCoconutLimeThymeCaribbean
Source: generated · June 10, 2026