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Mareca

Spicy Coconut Grilled Chicken Thighs: A Flavor Explosion!

Spicy Coconut Grilled Chicken Thighs are marinated in a flavorful coconut milk mixture and grilled to perfection, offering a deliciously spicy and savory dish.
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Prep Time 2 hours
Cook Time 16 minutes
Total Time 2 hours 16 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Preheat your grill to medium-high heat.
  4. Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the marinade.
  5. 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.
  6. Remove the chicken from the grill and let it rest for 5 minutes before serving.
  7. Garnish with fresh cilantro and serve with lime wedges on the side.

Nutrition

Serving: 1chicken thighCalories: 350kcalCarbohydrates: 5gProtein: 25gFat: 25gSugar: 5g

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.

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