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Grilled Tropical Chicken Thighs garnished with cilantro leaves next to lime wedges.

Grilled Tropical Chicken Thighs {Paleo, Whole30, Keto}

Katie AdamsKatie Adams
These chicken thighs are tender and juicy. They are flavored with savory, smoky, and sweet notes with a silky mouth feel.
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Prep Time 30 minutes
Cook Time 7 minutes
Resting Time 10 minutes
Total Time 47 minutes
Course Main Course
Cuisine American, Keto, Paleo, Whole30
Servings 4
Calories 253 kcal

Equipment

  • 1 grill or grill pan
  • 1 large storage bag
  • measuring cups
  • 1 whisk or fork

Ingredients
  

  • ¼ cup coconut milk
  • ¼ cup coconut aminos
  • ¼ cup 100% pineapple juice
  • 1½ lbs boneless skinless chicken thighs

Instructions
 

  • In a 1 cup measuring cup, use a fork or whisk to mix coconut aminos, coconut milk, and pineapple juice until well combined.
  • In large storage bag add chicken thighs and marinade and seal bag tightly. Refrigerate 30 minutes up to overnight. Remove chicken and discard marinade.
    Chicken thighs and tropical marinade in a large storage bag.
  • Pre-heat grill to 450℉. Grill thighs for about 4 minutes on the first side. Flip and grill an additional 3 minutes or until internal temperature reads 165℉. Serve warm.

Nutrition

Calories: 253kcalCarbohydrates: 5gProtein: 33gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 162mgSodium: 493mgPotassium: 467mgFiber: 0.03gSugar: 1gVitamin A: 42IUVitamin C: 2mgCalcium: 20mgIron: 2mg
Keyword chicken recipes, grilling, soy-free, summer recipes, tropical chicken
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