Thai Coconut Grilled Chicken
Thai Coconut Grilled Chicken is a fragrant Southeast Asian–inspired grilling recipe where chicken is marinated in coconut milk, lemongrass, lime, fish sauce, garlic, and chili, then grilled until caramelized and golden. The coconut milk forms a lightly smoky crust while keeping the chicken tender and juicy.
Equipment
- grill
- mixing bowl
- knife
- cutting board
- tongs
Ingredients
- 1 kg chicken thighs and drumsticks
- 400 ml full-fat coconut milk
- 3 stalks lemongrass, bruised and minced
- 3 tbsp fish sauce
- 2 tbsp palm sugar or brown sugar
- 2 limes, juiced
- 1 tbsp fresh ginger or galangal, grated
- 2 Thai bird’s eye chilies, sliced
- 3 cloves garlic, minced
- 1 handful fresh cilantro, chopped (for garnish)
- 1 lime, halved (for grilling)
Instructions
- In a bowl combine coconut milk, minced lemongrass, fish sauce, palm sugar, lime juice, grated ginger or galangal, sliced chili, and minced garlic. Stir until the sugar dissolves and the marinade is well combined.
- Score each chicken piece with 2–3 deep cuts down to the bone so the marinade can penetrate deeply.
- Add the chicken to the marinade and coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
- Remove the chicken from the refrigerator about 30 minutes before grilling to bring it closer to room temperature.
- Preheat the grill to medium heat and lightly oil the grates.
- Place the chicken skin-side down on the grill and cook with the lid closed for 8–10 minutes until the coconut marinade begins to caramelize.
- Turn the chicken every 5–6 minutes and continue cooking for a total of 25–30 minutes, until the internal temperature reaches 165°F (74°C).
- During the final minutes of cooking, place lime halves cut-side down on the grill until lightly caramelized.
- Remove the chicken from the grill and let it rest for 5 minutes. Garnish with fresh cilantro and serve with grilled lime halves.
Notes
Use full-fat coconut milk for proper caramelization and flavor. Bruise lemongrass before chopping to release its aromatic oils. Grill over medium heat rather than high heat to avoid burning the coconut marinade. Serve with grilled lime halves, jasmine rice, and peanut sauce for a complete meal.