Coconut Lime Chicken with Kimchi Grilled Vegetables

Coconut Lime Chicken with Kimchi Grilled Vegetables

Coconut Lime Chicken with Kimchi Grilled Vegetables

Ingredients

Chicken

  • 3 Lbs Chicken Thighs, Boneless And Skinless
  • 2 Tbsp Lime Juice
  • 3 Tbsp Caribbean Coconut Seasoning

Vegetables

  • 1 Bunch, Asparagus
  • 1 Red Onion
  • 1 Carrots
  • 2 Tbsp Olive Oil
  • 2 Tbsp Kimchi Seasoning

Serving

  • Garnish Green Onion Chopped

Directions

Step 1 Of 14
1
Trim the chicken thighs if needed and place in a non-metallic bowl.
2
Add the lime juice and season with Caribbean Coconut seasoning. Mix well to coat all the chicken.
3
Cover and place in the fridge to marinate for 4 hours.
4
Preheat your Current grill to 400F.
5
Trim woody ends off the asparagus.
6
Peel the onion and slice into 1⁄2 inch slices, leaving the rings intact.
7
Peel the carrots and cut in half lengthwise.
8
Coat all the vegetables in olive oil and then season them generously with Kimchi Seasoning.
9
Place the chicken thighs onto the grill to sear. Close the lid.
10
Cook for about 8 minutes, then flip the chicken.
11
After flipping, place the vegetables onto the grill. Rotate the vegetables every few minutes for even cooking.
12
Once the chicken reaches an internal temperature of 165oF and the vegetables are tender, you’re ready to plate.
13
Arrange the grilled vegetables on a platter and top with the grilled chicken.
14
Garnish with chopped green onion and serve.
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