Grilled Chicken Thighs with Coconut Chili Lime Sauce
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6
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Calories
422 kcal
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Course
Main Course
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Cuisine
Thai
Grilled Chicken Thighs with Coconut Chili Lime Sauce
Description
Grilled Chicken Thighs with Coconut Chili Lime Sauce starts with a seasoning rub combining brown sugar, ground coriander, garlic salt, sweet paprika, dried oregano, chili powder, onion powder, black pepper, and olive oil. The rub is massaged into trimmed chicken thighs and refrigerated at least 30 minutes for flavor infusion. The accompanying sauce is prepared separately by simmering garlic, ginger, brown sugar, tomato paste, and lemongrass in olive oil and butter, then adding coconut milk to create a creamy, fragrant sauce infused with lime juice and chili garlic for balanced tang and spice.
The recipe combines grilling with a vibrant sauce, adding richness and layers of flavor to tender chicken thighs. The rub’s mixture of spices and sugar creates a caramelized crust, while the sauce's coconut and citrus notes balance the appetizer's spice and saltiness. This dish suits outdoor cooking occasions or dinners where vibrant, flavorful chicken is desired.
Marinating times vary from 30 minutes up to 24 hours to deepen flavors. The sauce's balance can be adjusted by starting with milder amounts of lime juice and chili garlic sauce and modifying according to taste. The recipe includes metric conversion options and detailed tips to ensure accurate seasoning and cooking results.
Ingredients
For the rub:
- 1 ½ tablespoon brown sugar
- 2 teaspoons ground coriander
- 2 teaspoons garlic salt
- 1 teaspoon paprika sweet
- 2 teaspoon oregano dried
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper ground
- 2 tablespoons extra virgin olive oil
For the chicken:
- 2 pounds chicken thighs boneless, skinless
For the coconut chili lime sauce:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 4 garlic finely minced, medium cloves
- 2 tablespoon ginger finely minced, fresh
- 2 tablespoon brown sugar
- 1 ½ tablespoons tomato paste
- 1 tablespoon fresh lemongrass or lemongrass paste, finely grated
- 13.5 ounces coconut milk 1 can
- 1-2 teaspoons lime juice start with 1, fresh
- ½-1 teaspoon Chili garlic sauce start with ½
- ¼ teaspoon kosher salt
For grilling:
- ½ cup coconut chili lime sauce from above recipe
Instructions
For the rub:
- Combine the brown sugar, coriander, garlic salt, paprika, oregano, chili powder, onion powder and pepper in a small bowl and stir to mix everything well. Add the olive oil and stir until combined.
- Trim any excess fat from the thighs and lay them out onto a flat work surface (I like to do this on a large sheet of parchment paper spread out on my kitchen counter.) Divide the rub between the thighs and rub it into both sides with your hands, making sure to get the rub into all the little cracks and crevices on the undersides of the thighs. Refrigerate the thighs for at least 30 minutes or up to 24 hours.
For the Coconut Chili Lime Sauce:
- In a medium-size saucepan, heat the olive oil and butter over medium heat until the butter is bubbling a bit. Add the garlic, ginger, brown sugar, tomato paste and lemongrass. Bring the mixture to a simmer then reduce the heat a bit to maintain a low simmer. Cook for 5 minutes, stirring frequently.
- Add the coconut milk and bring to a boil over medium heat. Reduce the heat to maintain a simmer and cook for 5 minutes. Remove from the heat, stir in the lime juice, chili garlic sauce and salt. Taste and add more chili garlic sauce, if desired. Cover and set aside till ready to serve. (If making in advance, allow the sauce to cool for 20-25 minutes then transfer to an airtight container and refrigerate until ready to use. The sauce can be reheated on the stovetop or in the microwave.)
- Just before grilling, remove ½ cup of the sauce to a cup or bowl for grilling. Reserve the remainder for serving with the chicken.
For grilling:
- Grill chicken over a medium-hot grill, turning occasionally until golden on both sides. Once golden brown, use a brush and begin basting the chicken with the coconut chili lime sauce, turning the thighs every 1-2 minutes and brushing with more sauce until the thighs are deep golden brown and have some nice charred spots. You may have a small amount of the basting sauce leftover but try to use as much as you can. Remove the chicken to a clean plate or cutting board and tent it with foil for 10 minutes before slicing. (I like to slice the thighs about a half-inch thick on a bit of an angle for a pretty presentation.) Serve drizzled with sauce. Serve any extra sauce at the table.
Notes
- Marinate the chicken thighs for at least 30 minutes, but up to 24 hours, for deeper flavor.
- Adjust the lime juice and chili garlic sauce in the coconut sauce to balance tanginess and spice.
- Use the recipe's metric conversion option for precise measurements if preferred.
- Follow detailed instructions and tips for best results in marinade and sauce preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 31g | 62% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 149mg | 50% |
| Sodium | 1088mg | 45% |
| Potassium | 595mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 51mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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