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Clodagh McKenna's zingy coconut and lime grilled chicken

If all the recent sunshine has got you in the mood for some alfresco dining, Clodagh’s got the meal inspiration you need. She’s in the kitchen with her zingy coconut and lime grilled chicken, which is perfect to enjoy with your loved ones in the sun.

Coconut and lime chicken with bbq vegetable and couscous salad

Serves: 4


500g boneless and skinless chicken thighs

For the coconut lime marinade: 

4 tbsp chopped fresh coriander

200ml coconut milk

50ml extra virgin olive oil

2 limes, zested and juiced

1 tbsp red curry paste

1 tsp dried chilli flakes

Sea salt and freshly ground black pepper

For the vegetables and couscous salad:

100g couscous

100ml hot vegetable stock

1 green or yellow courgette, sliced lengthwise

1 aubergine, sliced lengthwise 

1 red pepper, deseeded and quartered

2 tbsp olive oil

50g semi-dried tomatoes

10 pitted green olives, roughly chopped

2 tbsp flat-leaf parsley, roughly chopped

Juice of 1 lemon

Sea salt and freshly ground black pepper


For the coconut and lime grilled chicken: 

1. Start by making the marinade. Place all the marinade ingredients in a large bowl and whisk together. Spoon a third of the marinade in a small bowl and reserved for later.

2. Add the chicken to the larger bowl of marinade and toss the meat so that it is completely coated. Cover and place in the fridge for 1 hour, or overnight. (At this point you can start on the vegetable and couscous salad). 

3. Remove the chicken from the fridge at least 30 minutes before grilling

4. Cook on a hot frying pan, griddle, or BBQ for 5-7 minutes on each side until cooked through. 

5. Let the chicken rest for 5 minutes before slicing. Serve with the rest of the marinade drizzled over. 

For the BBQ vegetable and couscous salad: 

1. Put the couscous in a large bowl and pour over the hot vegetable stock, then cover with cling flim. Leave for 4 minutes until all the stock has been absorbed, then fluff up with a fork. 

2. Meanwhile brush the courgette, aubergine and red pepper slices using half the olive oil. Season with salt and grill for two minutes on each side, or until nice charged and just cooked on a hot BBQ.

3. Once the couscous is ready, add all the remaining ingredients, toss well, and season to taste. 

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Weekdays 10am-12:30pm