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Coconutty Chicken Marinade Recipe

  • Non Veg
  • Spicy
  • 45
  • Serves 2
  • Medium



Marinades keep food flavorful and moist. They are commonly used in grilled meat and pickles. Dry chicken marinade comprises a mix of spices to season chicken prior to cooking. On the other hand, wet chicken marinade keeps chicken spicy and moist, as it cooks.

Health Benefits:

Protein-rich chicken becomes richer and healthy when it combines with coconut milk. With respect to health benefits, coconuts are a wonder! They are an excellent source of riboflavin, a type a vitamin B, that helps cure mouth sores and ulcers. The fruit is also rich in fiber, and therefore, helps relieve bowel problems. Coconut also has a fair amount of good cholesterol, which protects the body from heart problems.

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  • Add ginger, garlic, salt, brown sugar, chili pepper, and other spices into coconut milk and whisk thoroughly.
  • In a bowl, mix chicken and marinade gently until the chicken is evenly seasoned.
  • Transfer contents into a ziplock bag, squeeze out air, and zip the bag close.
  • Move the chicken into a refrigerator for a few hours. If you want the preserve chicken marinade for many days, store the marinade in a freezer, where the marinade can stay up to 3 months.

Note: Transfer chicken marinade from the freezer to the refrigerator 24 hours prior to cooking it.

It takes less than 15 minutes to grill marinated chicken. However, on days when you have finished cooking, but really pressed for time to relish food, you can pack it a compact and stylish Vaya Tyffyn lunch box, which keeps food hot even after 4 hours.

You can also run a few errands or catch up on your email before digging into piping hot chicken marinade straight out of Vaya Tyffyn instead of a reheating the good stuff in a microwave!


  • Marinades originally referred to brine, which was used to preserve meat. Today, the meaning of marinade has reached a whole new level!
  • Sometimes, sea water, was also used for storage purposes.
  • The science behind marinade is that the acid in marinades break connective tissue, thereby making meat tender.


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