Thai Coconut Marinated Chicken

Name: Thai Coconut Marinated Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 serving
Ingredients: 1 tsp garlic; 1 tsp ginger; 1 tsp chilli; 1 lemongrass; 1 1/2 tsp coriander powder; 3/4 tsp turmeric powder; 1/2 tsp curry powder; 1 tbsp brown sugar; 2 1/2 tbsp fish sauce; 3/4 cup coconut milk; 750 g - 1 kg / 1.5 - 2 lb chicken thigh fillet; cooking oil; 1/2 cup coconut milk; 1 tbsp peanut butter; 2 tbsp hoisin sauce; 1 1/2 tbsp lime juice; 1 garlic; 1/2 tsp chilli paste; cilantro; chilli; lime

User Reviews

5

72 reviews

Excellent

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings
5
Calories
436 kcal
Course
Main Course
Cuisine
Thai

Thai Coconut Marinated Chicken

Kai Walton

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Thai Coconut Marinated Chicken uses a marinade of coconut milk, garlic, ginger, lemongrass, spices, brown sugar, fish sauce, and chili to infuse boneless skinless chicken thighs with rich, aromatic flavors. The marinade needs a long time to soak in, after which the chicken is pan-cooked or grilled until caramelized. A coconut peanut sauce made with coconut milk, peanut butter, hoisin sauce, lime juice, garlic, and chili is served alongside to enhance the dish with creamy, tangy notes.

Description

This recipe calls for marinating chicken thighs for 24 to 48 hours in a mixture that includes minced garlic, ginger, chili, finely chopped lemongrass, coriander powder, turmeric, curry powder, brown sugar, fish sauce, and full-fat coconut milk. The coconut milk and spices add richness and warmth, while lemongrass and ginger contribute fresh, citrusy, and aromatic qualities. Fish sauce provides umami and saltiness, balanced by sugar's sweetness.

After marinating, the chicken is cooked on medium heat either on a brushed BBQ or skillet to achieve a caramelized exterior without burning the marinade. The outside develops a golden, flavorful crust while the inside stays juicy. The accompanying coconut peanut sauce combines creamy coconut milk, peanut butter, hoisin sauce, lime juice, garlic, and chili paste, delivering a tangy, spicy contrast that complements the marinated chicken well.

This dish is suited to serve with lime wedges and optional garnishes like chopped chili or cilantro. It's best with chicken cuts that contain some fat, such as thighs or drumsticks, and can also be roasted. Marinating in the freezer is an option as it allows time for flavor absorption while preserving freshness. Adjust chili quantity to taste depending on preferred heat level.

Use fresh ingredients for the best flavor in the marinade. If unavailable, jarred versions of garlic, lemongrass, and chili paste work adequately. The recipe is versatile for different chicken cuts but cooking times will vary accordingly.

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Ingredients

Servings

Marinade (Note 1):

1 tsp garlic , minced
1 tsp ginger , minced
1 tsp chilli , finely chopped (or paste is fine), adjust quantity to taste (Note 2)
1 lemongrass white part only, finely chopped(Note 3, or paste
1 1/2 tsp coriander powder
3/4 tsp turmeric powder
1/2 tsp curry powder (any is fine)
1 tbsp brown sugar
2 1/2 tbsp fish sauce (sub soy)
3/4 cup coconut milk (full fat please!)

Chicken:

750 g - 1 kg / 1.5 - 2 lb chicken thigh fillet , skinless and boneless (Note 4)
cooking oil

Coconut Peanut Sauce:

1/2 cup coconut milk
1 tbsp peanut butter smooth
2 tbsp hoisin sauce
1 1/2 tbsp lime juice
1 garlic minced, clove
1/2 tsp chilli paste adjust to taste, or fresh chilli

Garnish (optional):

cilantro for garnish, finely chopped, and more chilli
chilli for garnish, finely chopped, and more chilli
lime highly recommended, wedges

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Instructions

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Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).
Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).
Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.
BAKING: See Note 4.
Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if desired, and serve with lime wedges and Sauce.

Sauce:

Place ingredients in a bowl and mix a bit. Microwave for 30 seconds, then mix until smooth. Bring to room temperature or serve warm (it thickens a bit when cooled).

Notes

Marinate chicken for 24-48 hours to fully develop flavors; freezing during marination is possible and effective.
Fresh garlic, ginger, chili, and lemongrass are preferred for best flavor, but jarred or paste forms can be substituted.
Boneless skinless thighs are ideal for pan cooking; drumsticks and bone-in thighs are better roasted to avoid burning the marinade.
Chicken breast can be halved horizontally before marinating; it cooks faster and stays juicy with coconut milk.
Adjust chili amount according to heat preference; smaller chilies tend to be hotter.
Serve with lime wedges and garnish with cilantro or fresh chili if desired.