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!
Serves:
Ingredients
- 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
- ½tspturmeric
- ⅛tspground cinnamon
- 1½tbspfresh ginger,minced
- 1½tbspfresh garlic,minced
- salt
- ¼cupcilantro,chopped
- 6chicken thighs,boneless skinless, excess fat trimmed
Instructions
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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.
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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.
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Pour the remaining marinade over chicken in bag. Seal bag while pressing out excess air.
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Transfer to fridge and let rest for 1 to 6 hours.
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Preheat a gas grill over medium-high heat to about 400 degrees F, and clean the grill grates.
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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.
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Serve warm garnished with cilantro. Enjoy!
Nutrition
- 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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