Description
Thai Coconut Grilled Chicken is a flavorful dish that combines the richness of coconut milk with aromatic spices.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- Zest and juice of 1 lime
- 1 teaspoon red pepper flakes (adjust to taste)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, garlic, ginger, lime zest, lime juice, and red pepper flakes. Mix well.
- Place chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour.
- Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
- Take the chicken out of the marinade, allowing excess to drip off. Discard the leftover marinade.
- Place the chicken thighs skin-side down on the grill. Cook for about 6-8 minutes, until the skin is crispy and golden brown.
- Turn the chicken over and grill for another 6-8 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the grill and allow it to rest for about 5 minutes to lock in the juices.
- Sprinkle fresh cilantro over the chicken before serving. Serve with lime wedges on the side.
Notes
- Adjust red pepper flakes to control spice level.
- Marinate longer for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Thai Coconut Grilled Chicken, grilled chicken, Thai recipes, coconut milk chicken