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Lemon and Herb Grilled Chicken

Lemon and Herb Grilled Chicken
Recipe Information

Suggestions ; This dish is perfect with steamed or roast vegetables! If you have any leftover chicken, you can have it for lunch the next day with a delicious leafy green salad!

Prep Time
15 Minutes
Cook Time
20 Minutes

1 1/2 cups fresh coriander, chopped roughly

3/4 cup Banaban Organic Coconut Milk

1/4 cup lemongrass, chopped finely

12 fresh basil leaves

3 chillies, seeded and finely chopped

Salt and pepper to taste

3 cloves garlic, minced

2 tsb Banaban Organic Coconut Sugar

3/4 tsp ground coriander

1/4 cup Banaban Organic Coconut Crunch

12 boneless skinless chicken breasts

Extra fresh coriander for garnish


1. Combine coriander, coconut milk, lemongrass, basil, chilli, garlic, ground coriander, coconut crunch, salt and pepper in a blender or food processor and puree until smooth

2. Arrange chicken breast in a baking dish or trays and pour the marinade over them

3. Cover and refridgerate for atleast 2 hours and up to 1 day

4. Heat a gas grill to medium-high. Grill the chicken (with grill cover on) until it has grill marks on the first side.

5. Flip the chicken and continue to cook until firm. Check that they are cooked through by making a small slice in one of the thicker breasts

6. Transfer to a platter and sprinkle with extra coriander and serve with lime wedges