Zesty Thai Coconut Grilled Chicken Thighs Recipe

Looking for a way to spice up your summer grilling? These Thai Coconut Grilled Chicken Thighs are a must-try! Perfect for BBQ season, this dish combines the rich flavors of coconut milk with tangy Thai spices, making it an exciting addition to your collection of grilled chicken recipes. It’s not just delicious; it’s also a healthy grilled chicken idea that will impress your family and friends.

With easy preparation and grilling time, these chicken thighs will quickly become one of your favorite summer chicken grilling recipes. The marinade infuses the meat with a depth of flavor that pairs beautifully with a fresh salad or grilled vegetables. You’ll love how this recipe combines convenience with vibrant taste, making for an easy grilled chicken meal that’s as satisfying as it is scrumptious.

Delicious Thai Coconut Grilled Chicken Thighs

These grilled chicken thighs are succulent, juicy, and bursting with flavor. The coconut milk marinade gives the chicken a creamy texture while the Thai spices offer a delightful kick, resulting in a dish that is both savory and slightly sweet.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup coconut milk
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon red curry paste
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• Chopped cilantro for garnish
• Lime wedges for serving

Instructions

1. Prepare the Marinade: In a bowl, whisk together the coconut milk, lime juice, fish sauce, brown sugar, red curry paste, garlic, and ginger until well combined.
2. Marinate the Chicken: Place the chicken thighs in a resealable plastic 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, preferably overnight for best flavor.
3. Preheat the Grill: Heat your grill to medium-high heat and lightly oil the grates to prevent sticking.
4. Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Place the chicken thighs skin-side down on the grill. Cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden.
5. Garnish and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Garnish with chopped cilantro and serve with lime wedges on the side.

Cook and Prep Times

• Prep Time: 10 minutes
• Marinating Time: 1 hour (or overnight)
• Cook Time: 16 minutes
• Total Time: 1 hour 26 minutes

Nutrition Information

• Servings: 4
• Calories: 290kcal
• Fat: 20g
• Protein: 24g
• Carbohydrates: 8g