Description
Spicy Coconut Grilled Chicken Thighs are marinated in a flavorful coconut milk mixture and grilled to perfection, offering a deliciously spicy and savory dish.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (adjust for spice preference)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large bowl, whisk together coconut milk, soy sauce, lime juice, brown sugar, chili powder, garlic powder, ground ginger, salt, black pepper, and cayenne pepper until well combined.
- Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the marinade.
- Place the chicken thighs skin-side down on the grill. Cook for about 6-8 minutes, then flip and cook for another 6-8 minutes, or until the internal temperature reaches 165°F and the skin is crispy.
- Remove the chicken from the grill and let it rest for 5 minutes before serving.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- For a smoky flavor, add a few wood chips to the grill while cooking.
- Try substituting chicken thighs with chicken breasts for a leaner option, adjusting cooking time as needed.
- Prep Time: 2 hours
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 5g
- Protein: 25g