Thai Coconut Grilled Chicken
This Thai Coconut Grilled Chicken is a fragrant Southeast Asian–inspired grilling recipe made with coconut milk, lemongrass, ginger, garlic, lime, and fish sauce. The marinade tenderizes the chicken while infusing it with bold tropical flavor, creating juicy grilled chicken with a golden, aromatic crust.
Servings: 6 servings
Calories: 410kcal
Cost: 2
Equipment
- grill
- mixing bowl
- whisk
- saucepan
- Tongs
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 3 stalks lemongrass trimmed and minced
- 3 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp fresh ginger grated
- 4 cloves garlic minced
- 2 limes zested and juiced
- 1 tsp turmeric
- 1/2 tsp white pepper
Instructions
- In a large bowl whisk together coconut milk, minced lemongrass, fish sauce, brown sugar, grated ginger, minced garlic, lime zest and juice, turmeric, and white pepper until fully combined.
- Score the chicken thighs lightly with a knife. Place them in a container or zip-top bag and pour the marinade over the top. Coat thoroughly and refrigerate for at least 4 hours, ideally overnight.
- Transfer the leftover marinade to a saucepan and bring it to a full boil for 3 minutes to make it safe for basting.
- Heat the grill to medium heat around 375°F and oil the grates to prevent sticking.
- Place chicken thighs skin-side down on the grill and cook for 7–8 minutes until golden and releasing easily from the grates.
- Flip the chicken and brush generously with the boiled marinade. Continue grilling for another 7–8 minutes, basting once more.
- Cook until the internal temperature reaches 165°F. Remove from the grill and rest for 5 minutes before serving.
Notes
Marinate the chicken at least 4 hours, preferably overnight, so the coconut milk and aromatics fully penetrate the meat. Grill over medium heat to avoid burning the coconut-based marinade. Always boil the leftover marinade before using it as a basting sauce.