How To Make Thai Coconut Chicken
Grilled until tasty and juicy, this coconut chicken is flavored with tangy lime, spices, a touch of sugar, and a kick of spice, for a mouthwatering meal!
- ½cupcoconut milk,canned, briefly warmed and stirred if lumpy
- ¼cuplime juice,plus 2 tsp lime zest
- 2tbspsambal oelek,to taste for desired heat
- 1½tbspbrown sugar
- 1tbspvegetable oil,or olive oil
- 1tspground coriander
- 1tspground cumin
- ⅛tspground cinnamon
- 1½tbspfresh ginger,minced
- 1½tbspfresh garlic,minced
- 6chicken thighs,boneless skinless, excess fat trimmed
In a medium mixing bowl, whisk together the coconut milk, lime juice and zest, sambal oelek, brown sugar, vegetable oil, coriander, cumin, turmeric, cinnamon, ginger, garlic and season with salt to taste.
Place the chicken thighs in a gallon-size resealable bag. Measure out ⅓ cup of the marinade mixture, leaving plenty of the garlic and ginger behind, and reserve separately in the refrigerator for later use.
Pour the remaining marinade over chicken in bag. Seal bag while pressing out excess air.
Transfer to fridge and let rest for 1 to 6 hours.
Preheat a gas grill over medium-high heat to about 400 degrees F, and clean the grill grates.
Place chicken on grill and cook 5 to 6 minutes, then baste chicken with reserved ⅓ cup marinade mixture. Cook the opposite side for about 5 more minutes until chicken registers 165 degrees F in center of thickest portion.
Serve warm garnished with cilantro. Enjoy!
- Calories: 503.62kcal
- Fat: 38.58g
- Saturated Fat: 12.46g
- Trans Fat: 0.18g
- Monounsaturated Fat: 15.34g
- Polyunsaturated Fat: 7.16g
- Carbohydrates: 5.75g
- Fiber: 0.42g
- Sugar: 2.53g
- Protein: 32.64g
- Cholesterol: 189.14mg
- Sodium: 545.55mg
- Calcium: 31.49mg
- Potassium: 489.05mg
- Iron: 2.46mg
- Vitamin A: 63.93µg
- Vitamin C: 6.15mg
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