There’s something magical about grilled chicken, especially when it’s infused with rich coconut flavors and a touch of spice. This Grilled Spicy Coconut Chicken Thighs recipe is the perfect balance of creamy, spicy, and smoky goodness. It’s inspired by Southeast Asian flavors, where coconut milk is often used to marinate meats, keeping them juicy and flavorful.
Picture a warm summer evening, the sun setting, and the aroma of sizzling chicken filling the air. Whether you’re firing up the grill for a family cookout or just want an easy yet impressive dinner, this dish will hit the spot. The coconut milk tenderizes the chicken, while spices like garlic, ginger, and chili bring in bold, exciting flavors. Serve it with fluffy jasmine rice, grilled vegetables, or a fresh salad, and you’ve got a meal that will transport your taste buds straight to the tropics.
Why You’ll Love This Recipe
- Juicy & Tender – The coconut milk marinade keeps the chicken moist and flavorful.
- Perfectly Spiced – Just the right balance of heat and warmth from chili, garlic, and ginger.
- Great for Grilling Season – A fantastic recipe to make for BBQs, outdoor gatherings, or a simple weeknight dinner.
- Easy to Prepare – Simple ingredients, minimal prep time, and maximum flavor.
- Versatile – Serve it with rice, salad, or wrap it in a warm flatbread for a delicious meal.
Ingredients You’ll Need
For the Marinade:
- 1 cup coconut milk
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sriracha or chili paste (adjust to taste)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Chicken:
- 6 boneless, skinless chicken thighs
- 1 tablespoon vegetable oil (for grilling)
For Garnish:
- Fresh cilantro, chopped
- Lime wedges
How to Make Grilled Spicy Coconut Chicken Thighs
Step 1: Prepare the Marinade
In a medium mixing bowl, whisk together the coconut milk, lime juice, soy sauce, honey, sriracha, minced garlic, grated ginger, turmeric, smoked paprika, salt, and black pepper. The coconut milk gives the marinade a rich, velvety texture, while the lime juice and spices bring a zesty kick.
Step 2: Marinate the Chicken
Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, but ideally overnight. The longer the chicken marinates, the more intense the flavors will be.
Step 3: Preheat the Grill
When ready to cook, preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates with vegetable oil to prevent sticking.
Step 4: Grill the Chicken
Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F. The coconut milk in the marinade will create a slightly caramelized crust while keeping the meat tender and juicy.
Step 5: Rest and Garnish
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes to lock in the juices. Garnish with fresh chopped cilantro and serve with lime wedges for an extra burst of flavor.
Helpful Tips
- Marinate Longer for More Flavor – If you have time, let the chicken marinate overnight to enhance the taste and tenderness.
- Use Bone-In Chicken Thighs – If you prefer, bone-in thighs work well too; just adjust the cooking time slightly.
- No Grill? No Problem! – You can cook these chicken thighs in a grill pan on the stovetop or bake them in the oven at 400°F for about 25-30 minutes.
- Control the Spice Level – If you love heat, add extra sriracha or red pepper flakes. For a milder version, reduce the spice or skip it altogether.
- Pairing Ideas – Serve with coconut rice, a cucumber salad, or grilled vegetables for a well-rounded meal.
Recipe Details
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Southeast Asian-Inspired
- Diet: Dairy-Free, Gluten-Free
Notes
- If using canned coconut milk, make sure to shake it well before measuring, as the cream and liquid tend to separate.
- You can also use chicken breasts, but they may cook faster, so keep an eye on them to prevent drying out.
- This marinade also works well with shrimp, tofu, or even vegetables for a plant-based option.
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 30g
- Carbohydrates: 8g
- Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 110mg
- Sodium: 450mg
- Fiber: 1g
- Sugar: 4g
(Note: Nutrition values are estimates and may vary depending on ingredients used.)
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance. This makes it perfect for meal prepping or getting a head start on dinner.
What’s the best way to store leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until warmed through.
Can I freeze marinated chicken?
Absolutely! Place the marinated chicken in a freezer-safe bag and freeze for up to 3 months. Thaw in the fridge overnight before grilling.
What can I serve with this chicken?
This dish pairs well with steamed rice, quinoa, or even a light, citrusy salad. You can also serve it with warm flatbreads or over a bed of greens for a fresh take.
Storage Instructions
- Refrigeration: Store cooked chicken in an airtight container for up to 3 days.
- Freezing: Freeze marinated (uncooked) chicken for up to 3 months. Cooked chicken can also be frozen for 2 months and reheated as needed.
- Reheating: Warm in the microwave or on the stovetop over medium heat. If using the oven, reheat at 350°F for about 10 minutes.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other flavorful chicken dishes:
Final Thoughts
This Grilled Spicy Coconut Chicken Thighs recipe is proof that a few simple ingredients can create a restaurant-worthy dish at home. Whether you’re making it for a casual weeknight dinner or a special BBQ gathering, it’s guaranteed to impress. The combination of creamy coconut, zesty lime, and bold spices makes every bite unforgettable. Fire up that grill and give this recipe a try—you won’t regret it!
Have you tried this recipe? Let me know how it turned out in the comments below! Happy cooking!
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Grilled Spicy Coconut Chicken Thighs
Description
There’s something magical about grilled chicken, especially when it’s infused with rich coconut flavors and a touch of spice. This Grilled Spicy Coconut Chicken Thighs recipe is the perfect balance of creamy, spicy, and smoky goodness. It’s inspired by Southeast Asian flavors, where coconut milk is often used to marinate meats, keeping them juicy and flavorful.
Picture a warm summer evening, the sun setting, and the aroma of sizzling chicken filling the air. Whether you’re firing up the grill for a family cookout or just want an easy yet impressive dinner, this dish will hit the spot. The coconut milk tenderizes the chicken, while spices like garlic, ginger, and chili bring in bold, exciting flavors. Serve it with fluffy jasmine rice, grilled vegetables, or a fresh salad, and you’ve got a meal that will transport your taste buds straight to the tropics.
Ingredients
For the Marinade:
- 1 cup coconut milk
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sriracha or chili paste (adjust to taste)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Chicken:
- 6 boneless, skinless chicken thighs
- 1 tablespoon vegetable oil (for grilling)
For Garnish:
- Fresh cilantro, chopped
- Lime wedges
Instructions
Step 1: Prepare the Marinade
In a medium mixing bowl, whisk together the coconut milk, lime juice, soy sauce, honey, sriracha, minced garlic, grated ginger, turmeric, smoked paprika, salt, and black pepper. The coconut milk gives the marinade a rich, velvety texture, while the lime juice and spices bring a zesty kick.
Step 2: Marinate the Chicken
Place the chicken thighs in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, but ideally overnight. The longer the chicken marinates, the more intense the flavors will be.
Step 3: Preheat the Grill
When ready to cook, preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates with vegetable oil to prevent sticking.
Step 4: Grill the Chicken
Remove the chicken from the marinade, letting any excess drip off. Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F. The coconut milk in the marinade will create a slightly caramelized crust while keeping the meat tender and juicy.
Step 5: Rest and Garnish
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes to lock in the juices. Garnish with fresh chopped cilantro and serve with lime wedges for an extra burst of flavor.
Notes
- If using canned coconut milk, make sure to shake it well before measuring, as the cream and liquid tend to separate.
- You can also use chicken breasts, but they may cook faster, so keep an eye on them to prevent drying out.
- This marinade also works well with shrimp, tofu, or even vegetables for a plant-based option.
