Thai Coconut Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Servings
6
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Course
Main Course
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Cuisine
Thai
Thai Coconut Chicken
Description
In Thai Coconut Chicken, chicken thighs are seasoned with a marinade combining creamy coconut milk, zesty lime, and spicy sambal oelek, balanced with brown sugar and aromatic spices including coriander, cumin, turmeric, and cinnamon. Fresh ginger and garlic contribute a vibrant, fragrant base. The chicken is marinated for up to six hours, allowing the flavors to penetrate the meat.
Grilling over medium-high heat produces a slightly charred, glossy surface while keeping the interior moist and tender. Basting with reserved marinade intensifies the spice and citrus notes. This method ensures a flavorful crust while maintaining juicy chicken.
Serve the grilled chicken warm, garnished with chopped cilantro for a bright herbal contrast. It pairs well with neutral side dishes like rice or steamed vegetables to balance the spice and richness.
For variations, boneless chicken breasts can be used, grilling until they reach an internal temperature of 165°F, cooking slightly less time than thighs due to their leaner nature.
Ingredients
- 1/2 cup coconut milk briefly warmed and stirred if lumpy, canned
- 1/4 cup lime juice plus 2 tsp lime zest
- 1 - 2 Tbsp sambal oelek to taste for desired heat
- 1 1/2 Tbsp brown sugar
- 1 Tbsp vegetable oil or olive oil
- 1 tsp ground coriander
- 1 tsp cumin ground
- 1/2 tsp Turmeric
- 1/8 tsp ground cinnamon
- 1 1/2 Tbsp minced ginger fresh
- 1 1/2 Tbsp minced garlic fresh
- salt
- 1/4 cup chopped cilantro
- 6 chicken thigh trimmed of excess fat (about 2 lbs, boneless, skinless
Instructions
- In a medium mixing bowl whisk together coconut milk, lime juice and zest, sambal oelek, brown sugar, vegetable oil, coriander, cumin, turmeric, cinnamon, ginger, garlic and season with salt to taste (I use about 1 to 1 1/2 tsp).
- Place chicken thighs in a gallon size resealable bag. Measure out 1/3 cup of the marinade mixture (leaving plenty of the garlic and ginger behind), and reserve separately in the refrigerator for later use.
- Pour remaining marinade over chicken in bag. Seal bag while pressing out excess air.
- Transfer to fridge and let rest 1 - 6 hours.
- Preheat a gas grill over medium-high heat, to about 400 degrees (clean grill grates).
- Place chicken on grill and cook 5 - 6 minutes, then baste chicken with reserved 1/3 cup marinade mixture. Cook on opposite side until chicken registers 165 degrees in center of thickest portion, about 5 minutes longer.
- Serve warm garnished with cilantro.
Notes
- Boneless, skinless chicken breasts are a suitable substitution; adjust grilling time to about 4-5 minutes per side to reach 165°F internal temperature.
- Reserve a portion of the marinade before combining with chicken to use for basting during grilling, enhancing moisture and flavor.
User Reviews
Overall Rating
5
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