Thai Coconut Grilled Chicken Recipe
This Thai Coconut Grilled Chicken Recipe brings authentic Southeast Asian flavors to your backyard grill.
Equipment
- Grill or grill pan
- Large mixing bowl
- Measuring cups and spoons
- Tongs
- Meat thermometer
- Cutting board
- Sharp knife
Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 can coconut milk 400ml
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 stalk lemongrass minced
- 3 cloves garlic minced
- 1 inch ginger grated
- 2 tablespoons lime juice
- 1 teaspoon red chili flakes
- Salt and pepper to taste
Instructions
- Mix coconut milk with fish sauce.
- Add brown sugar and stir well.
- Combine lemongrass, garlic, and ginger.
- Add lime juice and chili flakes.
- Season chicken with salt and pepper.
- Marinate chicken for 2 hours minimum.
- Preheat grill to medium-high heat.
- Grill chicken 6-8 minutes per side.
- Check internal temperature reaches 165°F.
- Rest chicken 5 minutes before serving.
Notes
- Marinate longer for deeper flavor overnight marinating intensifies the coconut and herb flavors
- Don't skip the skin it crisps beautifully and locks in moisture
- Use fresh lemongrass dried versions lack the aromatic oils essential for authentic taste
- Control heat carefully coconut milk can burn quickly, so watch temperature closely
- Let meat rest this allows juices to redistribute for maximum tenderness