Spicy Coconut Grilled Chicken Thighs (Easy & Juicy!)

Are you tired of the same old boring grilled chicken? It’s easy to fall into a rut, grilling chicken with the same simple seasonings week after week. But what if you could transport your taste buds to a tropical paradise with a recipe that’s bursting with vibrant, exotic flavour, yet is incredibly simple to make? Get ready to revolutionize your grilling game.

This recipe for Spicy Coconut Grilled Chicken Thighs is the perfect escape from the ordinary. We’re using a luscious, creamy coconut milk marinade that’s supercharged with spicy chili paste, zesty lime, and aromatic ginger and garlic. It creates chicken that is unbelievably juicy, tender, and packed with a complex sweet, spicy, and tangy flavour. This is the recipe that will make you the undisputed hero of every summer barbecue.

What You’ll Need: Ingredients

This recipe uses a powerhouse of fresh, aromatic ingredients to create a truly unforgettable marinade. Using boneless, skinless chicken thighs ensures the juiciest possible result.

Ingredient	Amount/Quantity
Fresh ginger	1 (3-inch) piece, peeled and chopped
Fresh garlic cloves	5
Full-fat coconut milk	¾ cup
Hot chili paste (such as sambal oelek)	¼ cup
Fresh lime juice	¼ cup
Light brown sugar, packed	2 Tbsp.
Diamond Crystal or Morton kosher salt	1 Tbsp. or 1¾ tsp.
Vegetable oil	2 Tbsp., plus more for grill
Boneless, skinless chicken thighs	2 lb.
Fresh cilantro leaves with tender stems	½ cup
Fresh lime wedges	For serving

Timing

This flavour-packed chicken comes together quickly, with most of the time spent letting the marinade work its magic.

• Preparation Time: 15 minutes
• Marinating Time: 30 minutes (minimum)
• Cook Time: 12-15 minutes
• Total Time: Approximately 1 hour

Step-by-Step Instructions

Follow these simple steps to create perfectly marinated and grilled chicken thighs that are bursting with flavour.

Step 1: Create the Vibrant Coconut Marinade

This marinade is the heart of the recipe and it’s incredibly easy to make. In a blender or food processor, combine the chopped ginger, garlic cloves, coconut milk, hot chili paste, lime juice, brown sugar, salt, and 2 tablespoons of vegetable oil. Blend the mixture until it is completely smooth and creamy. This powerful combination of ingredients will tenderize the chicken and infuse it with layers of spicy, sweet, and tangy flavour.

Step 2: Marinate the Chicken Thighs

Place your boneless, skinless chicken thighs in a large bowl or a resealable plastic bag. Pour about two-thirds of the marinade over the chicken, making sure to reserve the remaining one-third to use as a sauce later. Toss the chicken in the marinade until every piece is thoroughly coated. Let the chicken marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator.

Step 3: Prepare Your Grill

While the chicken is marinating, get your grill ready. Preheat your grill to a medium-high heat (about 400-450°F or 200-230°C). It’s important that the grill is hot enough to create a nice char but not so hot that the sugar in the marinade burns before the chicken is cooked through. Once hot, clean the grates well and lightly oil them with a paper towel dipped in vegetable oil. This prevents the chicken from sticking.

Step 4: Grill the Chicken to Perfection

Remove the chicken from the marinade, letting any excess drip off. Place the chicken thighs on the hot, oiled grill grates. Cook for about 6-8 minutes per side. The chicken should have beautiful grill marks and a slight char. It’s done when it’s cooked through and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).

Step 5: Rest, Garnish, and Serve

Once cooked, transfer the grilled chicken thighs to a clean platter. Let the chicken rest for 5-10 minutes before serving. This crucial step allows the juices to redistribute, ensuring every bite is moist and tender. While the chicken rests, you can gently warm the reserved marinade in a small saucepan to serve alongside. To serve, garnish the chicken generously with fresh cilantro and provide plenty of fresh lime wedges for squeezing over the top.

Nutritional Information

Here is an estimated nutritional breakdown per serving, assuming the recipe makes 6 servings.

• Calories: 330 kcal
• Protein: 35 g
• Carbohydrates: 8 g (Sugar: 6 g)
• Fat: 18 g (Saturated Fat: 8 g)

This dish is a fantastic source of lean protein and is packed with flavour.

Healthier Alternatives

While this recipe is already quite healthy, here are a few simple swaps you can make:

• Lighter Coconut Milk: You can use light coconut milk instead of full-fat to reduce the overall fat and calorie count.
• Sugar Substitute: The brown sugar can be replaced with an equal amount of maple syrup, honey, or a sugar-free alternative like a monk fruit blend.
• Oven-Baked or Pan-Seared: If you don’t have a grill, you can bake the chicken thighs in a 400°F (200°C) oven for 20-25 minutes, or pan-sear them in a hot skillet for 6-8 minutes per side.

Serving Suggestions

These spicy coconut grilled chicken thighs are incredibly versatile and pair beautifully with a variety of side dishes.

• With Rice: Serve the juicy chicken over a bed of fluffy jasmine or coconut rice. The rice is perfect for soaking up any extra juices and the reserved sauce.
• With a Fresh Salad: For a lighter meal, slice the grilled chicken and serve it over a crisp salad of mixed greens, cucumber, and mango with a light lime vinaigrette.
• For a Summer Barbecue: This chicken is the star of any cookout. Serve it alongside grilled corn on the cob, a fresh pineapple salsa, or a simple noodle salad.

Common Mistakes to Avoid

Follow these tips to ensure your grilled chicken thighs are juicy and flavourful every time.

• Marinating for Too Long: The acid in the lime juice is great for tenderizing, but if left for too long (overnight, for example), it can start to “cook” the chicken and make the texture undesirably soft or mushy.
  • Solution: Stick to a marinating window of 30 minutes to 4 hours for the best texture and flavour.
• Grilling on a Scorching Hot Grill: The brown sugar in the marinade can burn easily over excessively high heat, leaving you with a blackened exterior and an undercooked interior.
  • Solution: Grill over a steady medium-high heat. If you notice the chicken is charring too quickly, move it to a cooler part of the grill to finish cooking.
• Skipping the Rest: It’s tempting to cut into the chicken right off the grill, but this will cause all the delicious juices to run out onto the cutting board.
  • Solution: Always let your chicken rest for at least 5 minutes before slicing or serving. This simple step guarantees a much juicier result.

Storing and Reheating Tips

Leftover grilled chicken is fantastic and can be used in a variety of ways.

• Storing: Store any leftover chicken in an airtight container in the refrigerator for up to 4 days.
• Reheating: You can gently reheat the chicken in a skillet over medium-low heat or in the microwave.
• Using Leftovers: Leftover chicken is delicious served cold. Slice it up and add it to salads, wraps, or noodle bowls for a quick and easy lunch.

Conclusion

This Spicy Coconut Grilled Chicken Thighs recipe is a true flavour explosion that will instantly upgrade your grilling repertoire. It’s fast enough for a weeknight, yet impressive enough for a weekend barbecue with friends. The perfect balance of creamy, spicy, sweet, and tangy creates a dish that is simply unforgettable. Say goodbye to bland chicken and hello to your new favorite way to grill.

We are so excited for you to fire up the grill and try this recipe. Let us know how it turns out in the comments below! We love hearing about your grilling adventures. Don’t forget to rate the recipe and subscribe for more delicious and easy meal ideas.

FAQs

Q1. Can I use chicken breasts instead of thighs?

Yes, you can, but chicken thighs are recommended for their juicy, flavourful meat that stands up well to grilling. If using chicken breasts, it’s a good idea to pound them to an even thickness to ensure they cook evenly and don’t dry out.

Q2. How spicy is this chicken? Can I adjust the heat?

The heat level comes from the hot chili paste (sambal oelek). As written, it has a pleasant, medium level of spiciness. You can easily adjust the heat by using more or less of the chili paste to suit your preference.

Q3. I don’t have a grill. Can I still make this recipe?

Absolutely! You can cook the marinated chicken thighs in a hot, lightly oiled cast-iron skillet over medium-high heat for 6-8 minutes per side. Alternatively, you can bake them on a wire rack set over a baking sheet in a 400°F (200°C) oven for 20-25 minutes.