Best Thai Coconut Grilled Chicken Recipe

Ever stare at a boring plate of chicken and just—ugh—wish it was bursting with excitement? Thai Coconut Grilled Chicken is honestly my no-fail answer whenever I want something that tastes kind of like a five-star Phuket beach grill, but, you know, in my backyard. Not even kidding, my family used to sigh at grilled chicken night. They don’t anymore after I busted out a recipe inspired by this tropical, coconutty magic. If you’re hunting for fun twists on chicken, check out this wild Easy Grilled Mango Pineapple Chicken Recipe or if sweet and salty is your thing, the Bacon Brown Sugar Chicken Tenders are dangerously snackable. Okay, back to the main event.

Ingredients Needed and Possible Substitutes

To nail that legit Thai Coconut Grilled Chicken flavor, you just need a split between pantry basics and one or two “fancier” things. Here’s what goes into my go-to batch.

Start with boneless chicken thighs. Trust me, don’t swap for breasts unless you love things a little drier. Coconut milk is the lifeblood of this recipe—it gives the meat that mellow, sweet richness. For the marinade, I use a heap (maybe too much, but, honestly, is there such a thing?) of fresh ginger and garlic. Fish sauce? It’s essential, but soy sauce works if you’re in a pinch and not fussy about perfect authenticity. Some brown sugar, a hit of lime juice (fresh please), and a spoonful of curry powder round it out.

If cilantro isn’t your jam, you can skip it or switch to Thai basil for garnish. One time I ran out of both and just tossed scallions on top. No one complained.

This is my third time making this and my kids actually asked for seconds—usually unheard of! The flavors really do get better after marinating overnight. (Chris, Texas)

How to Make Thai Coconut Chicken

So, first things first: I just toss all my marinade stuff in a big bowl. Don’t stress measurements too much—just taste as you go if you dare. Plop in the chicken thighs, coat them real well, and give everything a good mix. Cover and let it marinate for at least an hour in the fridge, but all day or overnight is ridiculous (in a good way).

Hot tip—before you grill, wipe off the extra bits of marinade, or those will char up real quick. Grill on medium heat, about 6-7 minutes each side, flipping only once for best char lines. The smell is wild. I have definitely hovered next to the grill, “just to keep an eye out,” but mostly because the coconut aroma is weirdly hypnotizing.

Brush some leftover coconut milk over the chicken for the last fifty seconds if you want it shiny. That’s it, pull it off and give it time to rest.

Cooking Variations

Let’s be honest, we don’t all have perfect grilling weather—or patience. I’ve baked these chicken thighs in the oven at 400°F (about 25 minutes) and they’re still mouthwatering if you crank up the broiler at the end for crispy bits. Tried the stovetop in a grill pan too, and yes, totally works for those tiny apartment kitchens.

If you’re short on time, don’t stress about a long marinade. Even 30 minutes does the trick, though overnight is chef’s kiss. Sometimes I slice the chicken, stick it on skewers, and grill for a party version—super fun (and the kids actually think dinner is “cool”).

You could also grab inspiration from this simple Best Crockpot Chicken Breast recipe for how to let chicken soak up all the flavors even if you need a totally hands-off night.

Why You’ll Love This Chicken Skewers Recipe

Here’s the real talk why everyone flips for this Thai Coconut Grilled Chicken:

• The flavor is bonkers—sweet, salty, with a creamy tang from coconut milk.
• The recipe is so forgiving, you can wing half of it.
• Leftovers? Somehow even better the next day on a salad or in a wrap.
• Pairs up with a crazy range of sides, from rice to grilled pineapple.

Seriously, I’d put this up against restaurant chicken any day of the week.

Serving Suggestions

I love piling this chicken over steamy white jasmine rice, but you can do so much with it:

• Tuck the chicken into lettuce wraps with a squeeze of lime for a super fresh bite.
• Pair with Best Oven Roasted Boneless Chicken Breasts or mix and match for a grill night crowd-pleaser.
• If you’re looking to keep it light, serve with sliced cucumbers and a chili-lime dipping sauce.

Honestly, just make extra—you’ll snack on it all week.

Common Questions

Can I use chicken breasts if I don’t have thighs?
Yep, you can. But fair warning, they will be a little drier unless you watch them like a hawk on the grill.

How long should I marinate the chicken?
At least an hour, but overnight gives you the deepest flavor. Try not to cut corners on this if you can help it.

What if I don’t have a grill?
No biggie! Oven baking or skillet grilling works. The broiler will help get that charred vibe.

Is fish sauce really necessary?
Yes and no—if you have it, use it. Soy sauce or even Worcestershire can get you sort of close if the real deal isn’t in your fridge.

How spicy is this?
Not at all, unless you want it to be. Toss in red pepper flakes or sriracha if you’re after a little kick.

Try This For Your Next BBQ!

Now you’re set up to make an absolute crowd-pleaser. Bold, tropical flavor, super simple steps—and leftovers you’ll actually look forward to. Grab some coconut milk, fire up your grill, and let Thai Coconut Grilled Chicken become your new signature BBQ move. I always poke around for new spins, and resources like Thai Coconut Grilled Chicken – Cooking Classy are worth checking for extra tricks or inspiration. If you’re like me and just love a wide chicken menu, don’t miss out on the Chicken Bacon Ranch Wrap Recipe or maybe branch into barbecue with this genius Easy BBQ Chicken Crockpot Recipe.
Whatever you choose, get messy and have fun. You’re definitely going to wow a few taste buds.

Thai Coconut Grilled Chicken

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A flavorful and tropical grilled chicken recipe marinated in coconut milk, ginger, garlic, and spices, perfect for backyard BBQs.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 4 boneless chicken thighs
• 1 cup coconut milk
• 2 tablespoons fresh ginger, minced
• 2 tablespoons garlic, minced
• 2 tablespoons fish sauce (or soy sauce)
• 2 tablespoons brown sugar
• 2 tablespoons lime juice
• 1 tablespoon curry powder
• Cilantro or Thai basil for garnish

Instructions

1. In a large bowl, combine coconut milk, ginger, garlic, fish sauce, brown sugar, lime juice, and curry powder.
2. Add chicken thighs to the marinade, ensuring they are well-coated. Cover and let marinate for at least one hour in the fridge, preferably overnight.
3. Before grilling, wipe off excess marinade to avoid charring.
4. Preheat grill to medium heat and grill chicken for 6-7 minutes on each side, flipping only once.
5. Brush leftover coconut milk over the chicken in the last 50 seconds of grilling.
6. Remove from grill and let rest before serving.

Notes

Marinating overnight enhances flavor. You can also bake at 400°F for about 25 minutes, broiling at the end for extra crispiness.

• Author: nevaeh-hall
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Thai
• Diet: Paleo

Nutrition

• Serving Size: 1 thigh
• Calories: 400
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 36g
• Cholesterol: 120mg

Keywords: grilled chicken, Thai chicken, coconut chicken, BBQ chicken, easy chicken recipes