Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice. This one’s just as awesome with shrimp or flank or skirt steak as it is with chicken thighs.
Recipe information
Yield
4 servings
Ingredients
1
5
¾
¼
¼
2
1
2
2
½
Preparation
Step 1
Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
Step 2
Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
Step 3
Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.
Step 4
Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.
How would you rate Spicy Coconut Grilled Chicken Thighs?
Leave a Review
Reviews (144)
Back to TopWow! This is delicious. An absolute flavour bomb! I used bone in, skin on chicken thighs and grilled a bit longer. Still came our juicy and tender. The sauce is amazing! Would be great with chicken wings or shrimp. A keeper.
Michelle
Mississauga, ON
6/2/2024
Delicious! Made exactly as described except used half the amount of sambal oelek, reduced the salt, and added a splash of gf soy sauce. Chicken was beautifully tender and had a terrific flavor. Do not omit the lime wedges on the side!
Jane
Invermere, BC
7/20/2022
PACKED WITH FLAVOR! wow, this was delicious. I used chicken breast, and so delicious coconut milk and I'm already looking forward to making this again. I had it for dinner last night with cilantro lime brown rice and a bell pepper black bean salad and I'm having it right now for lunch with mixed greens, cucumber with a coconut balsamic. This dish will be a part of my normal rotation without a doubt.
M.S.
North Haven, CT
7/14/2022
Wow I made this with chicken breast and wow! Packed with flavor, OMG so good. I used to coconut milk from the van so the marinade was a little thick but that’s alright. Since I only cooked for two I saved half of the marinade and threw it in the freezer. Highly highly recommend!!
JC
San Diego CA
10/13/2021
Yum ! I don't have a grill, so I use a cat iron skillet in a really hot onion, skin side down. Really good and looks nice. Easy date meal!
Jack N
Far side of the moon
8/26/2021
I love this recipe, Molly! Served the chicken thighs up with rice and stir fried garden veggies. This is one recipe that is getting the honor of being written down on actual paper and going in my recipe box! I can’t wait to try it with flank steak!
JJ Hardy
The Dalles, OR
8/20/2021
1" ginger = 1/4 oz.
JOHN M.
Cortez, CO
8/6/2021