Description
This Savory Thai Coconut Grilled Chicken recipe delivers a deliciously rich and fragrant flavor profile by marinating tender bone-in, skin-on chicken thighs in a blend of creamy coconut milk, fresh lemongrass, ginger, garlic, and a balance of sweet and salty seasonings. Perfectly grilled to achieve juicy, tender meat with a hint of smoky char, this dish brings an unforgettable taste of Thailand to your table.
Ingredients
Scale
Chicken
- 4 Chicken Thighs (bone-in, skin-on)
Marinade
- 400 ml Coconut Milk (Coconut cream works for a thicker marinade)
- 2 tablespoons Fish Sauce (Soy sauce can substitute for a non-fish option)
- 2 tablespoons Brown Sugar (Honey or maple syrup can be used instead)
- 1 stalk Lemongrass (minced, fresh is essential for authentic taste)
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 2 tablespoons Lime Juice
- 1 teaspoon Red Chili Flakes (Adjust according to your taste preferences)
- Salt and Pepper (To taste)
Instructions
- Prepare the Marinade: In a medium-sized bowl, combine the coconut milk, fish sauce, brown sugar, minced lemongrass, minced garlic, grated ginger, lime juice, and red chili flakes. Stir well until the sugar is dissolved and ingredients are fully incorporated.
- Marinate the Chicken: Season the chicken thighs with salt and pepper to taste. Place the chicken into the marinade, ensuring each piece is fully submerged. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for maximum flavor infusion.
- Preheat the Grill: Heat your grill to medium-high heat, around 375°F (190°C), ensuring grates are clean and lightly oiled to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, letting excess drip off. Place the chicken thighs skin side down on the grill. Grill for about 8-10 minutes per side, turning carefully to avoid flare-ups, until the internal temperature reaches 165°F (74°C) and the skin is crispy and nicely charred.
- Rest and Serve: Transfer the grilled chicken to a plate and let it rest for 5 minutes to allow juices to redistribute. Serve with your favorite sides such as jasmine rice and fresh herbs for an authentic Thai meal experience.
Notes
- For a thicker marinade, substitute coconut milk with coconut cream.
- Adjust chili flakes according to your preferred spice level.
- Use soy sauce instead of fish sauce for a vegetarian-friendly or fish-free option.
- Marinating overnight enhances the depth of flavor.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
