Thai Coconut Grilled Chicken Recipe

I love my Thai Coconut Chicken dish featuring succulent bone-in chicken thighs marinated in creamy coconut milk, soy sauce, and a hint of brown sugar balanced by fresh lime juice. Enhanced with aromatic curry powder, dried red chili flakes, and garlic powder, this recipe delivers an enticing blend of sweet and spicy flavors.

I’ve been playing around in the kitchen lately and came across this awesome twist on a classic Thai recipe. I decided to try my hand at making Thai Coconut Grilled Chicken and it turned out super tasty.

I used 2 lbs of chicken thighs with the skin still on because they give a rich flavor when grilled. The secret is in the marinade which is a blend of a can of full-fat coconut milk, 1/4 cup soy sauce, 3 tablespoons brown sugar, and the juice of one fresh lime.

I also tossed in 1 tablespoon of curry powder along with a pinch of dried red chili flakes and 1/2 teaspoon garlic powder for an extra kick of flavor. The combination of sweet, tangy, and spicy flavors works so well together letting me explore Thai chicken recipes with a little twist.

It reminds me of summer dinners when every bite is a little adventure.

Why I Like this Recipe

I really love this recipe because it gives me a mix of flavors that I just can’t get enough of. For one, the marinade is insanely delicious – its tangy lime, sweet brown sugar, and spicy curry powder all come together in a way that makes every bite leave me wanting more. Also, using coconut milk makes the chicken so tender and moist, it practically melts in your mouth. I dig how easy it is to prep the marinade and then let the chicken soak in all those flavors for hours, which means there’s less stress when it’s time to grill. And finally, getting those perfect grill marks while basting with the leftover marinade is like the cherry on top, it gives the chicken that extra smoky flavor that makes it totally irresistible.

Ingredients

• Chicken thighs offer protein and rich, juicy flavor with crispy skin.
• Coconut milk provides healthy fats and a creamy, tropical taste.
• Soy sauce adds a salty umami kick that deepens the marinade.
• Brown sugar gives a pleasant caramel sweetness which balances the spice.
• Lime juice brings a tangy, zesty freshness that lifts the whole dish.
• Curry powder infuses warm spices and a bit of earthiness.
• Red chili flakes contribute a subtle heat to complement the sweet elements.
• Garlic powder enhances the savory base for a well-rounded flavor.

Ingredient Quantities

• 2 lbs chicken thighs (bone-in with skin for best flavor)
• 1 can (400 ml) full-fat coconut milk
• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• Juice of 1 fresh lime
• 1 tablespoon curry powder
• 1/2 teaspoon dried red chili flakes
• 1/2 teaspoon garlic powder

How to Make this

1. In a big bowl, mix the coconut milk, soy sauce, brown sugar, lime juice, curry powder, dried red chili flakes, and garlic powder until the sugar is mostly dissolved.

2. Toss the chicken thighs into the bowl and make sure every piece is well coated with the marinade.

3. Cover the bowl and leave it in the fridge for at least 2 hours, though overnight is even better if you can wait.

4. Preheat your grill to a medium-high heat and lightly oil the grill grates so the chicken doesn’t stick.

5. Take the chicken thighs out of the marinade and place them on the grill skin side down first, grilling for about 5 to 7 minutes until you see nice grill marks.

6. Flip the chicken and grill for another 5 to 7 minutes, occasionally basting with the leftover marinade.

7. Keep an eye on the internal temperature of the chicken to make sure it reaches 165°F.

8. When done, remove the chicken from the grill and let it rest for a few minutes so the juices redistribute.

9. Serve the Thai Coconut Grilled Chicken hot with your favorite sides and enjoy the tangy, sweet, and spicy flavors.

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons
3. A whisk or sturdy spoon for mixing
4. Refrigerator for marinating
5. A grill with oilable grates
6. Tongs for flipping the chicken
7. A basting brush
8. A meat thermometer to check doneness
9. A plate or tray for resting the chicken before serving

FAQ

Thai Coconut Grilled Chicken Recipe Substitutions and Variations

• If you can’t find chicken thighs, you can use chicken breast instead but its a bit drier so you might need to marinate longer.
• If full-fat coconut milk is too heavy or you want a lighter version, try using light coconut milk or even a mix of coconut extract with almond milk.
• Instead of soy sauce, tamari or coconut aminos are a good swap especially if you’re avoiding gluten.
• If you don’t have brown sugar, white sugar or even honey can work pretty well but watch the heat since honey tends to caramelize faster.
• Don’t have a fresh lime? Lemon juice or bottled lime juice is an okay alternative for that tangy flavor.

Pro Tips

1. Let the chicken marinate for as long as possible, like overnight if you can, coz that really makes the flavor pop and tenderizes the meat good.
2. Make sure your grill is properly heated and lightly oiled so the chicken doesn’t stick and start burning, it’s real important to keep the heat even.
3. When you’re grilling, don’t be afraid to baste with the leftover marinade sometimes but watch out not to flare up the flames which can burn the sauce.
4. Always let the chicken rest for a few minutes off the grill after cooking so the juices redistribute, this helps keep it moist and tasty.