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Coconut Chili Marinade

Coconut Chili Marinade recipe image
This Coconut Chili Marinade is a vibrant fusion of creamy coconut milk, warming spices, and bright citrus notes. It creates a beautiful balance between the heat of chili powder and red pepper flakes, the earthiness of cumin and coriander, and the subtle sweetness of brown sugar. Ideal for weeknight dinners, this marinade works wonders on chicken thighs, breasts, or even firm tofu, infusing them with deep, aromatic flavors before grilling, baking, or saut&# 195;©ing. The fresh garlic and ginger add a pungent kick, while the lemon juice brightens the entire profile. It’s an easy, versatile sauce that transforms simple proteins into a restaurant-quality meal with minimal effort.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 167.1
Dietary: Gluten-free
Description
This Coconut Chili Marinade is a vibrant fusion of creamy coconut milk, warming spices, and bright citrus notes. It creates a beautiful balance between the heat of chili powder and red pepper flakes, the earthiness of cumin and coriander, and the subtle sweetness of brown sugar. Ideal for weeknight dinners, this marinade works wonders on chicken thighs, breasts, or even firm tofu, infusing them with deep, aromatic flavors before grilling, baking, or saut&# 195;©ing. The fresh garlic and ginger add a pungent kick, while the lemon juice brightens the entire profile. It’s an easy, versatile sauce that transforms simple proteins into a restaurant-quality meal with minimal effort.
Ingredients
  • 1 cup Unsweetened coconut milk*
  • 2 tablespoon Firmly packed brown sugar
  • 1 tablespoon Chili powder
  • 1/2 teaspoon Ground coriander
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Dried red pepper flakes
  • 2 teaspoon Finely chopped fresh garlic
  • 2 teaspoon Chopped fresh gingerroot**
  • 1 teaspoon Grated lemon peel
  • 2 tablespoon Lemon juice
Directions
  1. 1
    In a medium bowl, combine the unsweetened coconut milk and firmly packed brown sugar. Whisk vigorously until the sugar is completely dissolved and the mixture is smooth.
  2. 2
    Add the chili powder, ground coriander, ground cumin, and dried red pepper flakes to the coconut milk mixture. Stir well to ensure all spices are evenly distributed and no clumps remain.
  3. 3
    Mix in the finely chopped fresh garlic, chopped fresh gingerroot, grated lemon peel, and lemon juice. Stir until fully incorporated.
  4. 4
    Place your protein (such as chicken breasts or thighs) in a large resealable plastic bag or a shallow glass dish.
  5. 5
    Pour the marinade over the protein, ensuring every piece is well coated. Seal the bag, removing as much air as possible, or cover the dish tightly with plastic wrap.
  6. 6
    Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor penetration. Turn the protein occasionally to ensure even marinating.
  7. 7
    Remove the protein from the marinade and cook as desired (grilling, baking, or sautéing). Discard any remaining marinade that has come into contact with raw meat.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 167.1kcal
% Daily Value *
Total Fat 13.4g21%
Saturated Fat 10.9g55%
Cholesterol 0.0mg0%
Sodium 100.7mg5%
Total Carbohydrate 12.7g5%
Dietary Fiber 1.8g8%
Sugars 9.7g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: coconut, chili, marinade, spicy, sweet, chicken, tofu, garlic, ginger, cumin, coriander, lemongrass, grilling, baking, sauce, flavorful, quick, easy, weeknight, dinner
Read it online: https://www.chefs-mate.com/recipe/coconut-chili-marinade/