This Coconut Milk & Thyme Grilled Chicken recipe is a delicious and easy to make, healthy dinner!  The chicken is marinated in thyme-infused coconut milk, garlic, and warm spices.

You guys have all seen that cooking show, Chopped, right?  Contestants are challenged to create something delicious using a basket of random ingredients.

This chicken dinner came about – as most recipes do – when I was playing Chopped in my fridge.  I had chicken to cook, an open container of coconut milk, extra thyme from my cauliflower crust quiche… and I needed dinner.

The best part about cooking is, though, that I can usually throw together a bunch of random stuff and have it turn out well.  It’s not like baking where you best be measuring everything to the decimal.

So that’s what happened here.  I threw a bunch of stuff together and it worked!  What resulted was a dish that’s full of rich, warming flavors.

The combination of coconut milk with thyme and garlic and those deep, smoky spices results in a flavor bomb you need in your life.  I love adding just a bit of cinnamon for extra depth of flavor (this is an awesome trick for anything tomato-based too!).

For you meal prep people, having grilled chicken on hand to top salads throughout the week is a great option.  This chicken was delicious atop a spinach and arugula salad with cherry tomatoes.  I liked it both warm and cold!   I also whipped up a tasty vinaigrette… and totally didn’t write it down.  Doh.

[Tweet “This Coconut Milk and Thyme Grilled Chicken is an explosion of flavor!”]

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This new recipe is going to have to share the spotlight with the Balsamic Marinated Chicken (which I think I’ve made 20 times in the last year).

Do you play Chopped with your fridge?

What are your favorite spices to add to marinades?