The Delicious Coconut Grilled Thai Chicken is made up of creamy coconut milk, fresh lime, a tasty blend of spices, a hint of sweetness, and Sambal Oeleck for exciting spicy bits!
Thai Coconut Grilled Chicken Recipe by Jaclyn
It is a simple Thai-style chicken recipe that finishes with incredible results, thanks to a well-rounded and nicely seasoned marinade. And yes it may seem like an interesting blend of ingredients but it will remind you of a good curry.
In other words, you’ll never get tired of this chicken!
Pair it with steamed jasmine rice (or coconut rice) and grilled or sautéed vegetables (broccoli, bok choy, peas, asparagus, carrots, bell peppers, mushrooms, etc), for an easy and nutritious dinner.
What to Make with Extra Coconut Milk for Coconut Grilled Thai Chicken
Wondering what to make with the leftover coconut milk? Bake my favorite coconut cake (use a hint of regular milk if you’re a tad short on coconut milk), add it to oatmeal, make french toastor try it in this tasty Hawaiian Fried Rice.
Ingredients Needed and Possible Substitutes for Coconut Grilled Thai Chicken
- Chicken thighs: Use boneless skinless for this recipe.
- Canned coconut milk: A key ingredient, it makes the marinade nice and rich. Canned coconut cream mixed with a bit of water will work fine too.
- Limes: This ingredient adds so much flavor to the marinade. In a pinch lemons will work.
- Sambal Oeleck: This is an Indonesian hot chili paste commonly used in Thai cooking. You could also use Sriracha.
- Brown sugar: Light or dark brown sugar can be used. If you are out just use granulated sugar.
- Vegetable oil: Olive oil will work great too.
- Coriander, cumin, turmeric and cinnamon: This blend of spices adds so much flavor to the chicken. You can omit the turmeric if you don’t have it.
- Ginger: As always fresh is best. In a pinch use 1 1 /2 tsp dried ginger.
- Garlic: Again go with fresh if you can. Use 1 1/2 tsp dried as a last option.
- Salt: Season the marinade to taste before you add the chicken.
- Cilantro: No substitutes here, just omit if you don’t like it.
Can I Use Chicken Breasts?
Yes. Thighs are best but chicken breasts will work just fine too if that’s what you prefer. Just be careful not to over-cook because they’ll start to dry out.
- Stovetop: You could also cook this on a grill pan over medium-high heat on the stove top along with a bit of olive oil in the pan. Cook over medium-high heat. It should take about 6 minutes per side.
- Oven: Bake on a foil lined and greased baking sheet in a 425 degree oven until baked through (about 25 minutes).
Coconut Grilled Thai Chicken
- 1/2 cup canned coconut milk (briefly warmed and stirred if lumpy)
- 1/4 cup lime juice, plus 2 tsp lime zest
- 1-2 tbsp sambal oelek, to taste for desiredheat
- 1.5 tbsp brown sugar
- 1 tbsp vegetable oil or olive oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/8 tsp ground cinnamon
- 1.5 tbsp minced freshginger
- 1.5 tbsp minced freshgarlic
- 1/4 cup chopped cilantro
- 6 boneless skinless chicken thighs,* trimmed of excess fat (about 2 lbs)
- In a medium mixing bowl whisk together coconut milk, lime juiceand 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 1/2tsp).
- Place chicken thighs in a gallon size resealable bag. Measure out1/3 cup of the marinade mixture (leaving plenty of the garlic and gingerbehind), and reserve separately in the refrigerator for later use.
- Pour remaining marinade over chicken in bag. Seal bag whilepressing 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 chickenwith reserved 1/3 cup marinade mixture. Cook on opposite side until chickenregisters 165 degrees in center of thickest portion, about 5 minutes longer.