Description
This Coconut Marinated Chicken recipe offers tender, flavorful chicken thighs infused with a zesty coconut milk marinade, perfectly cooked on the grill or stovetop. The combination of lime, curry powder, ginger, garlic, and hot sauce creates a vibrant tropical taste ideal for a quick weeknight dinner or weekend barbecue.
Ingredients
Scale
Marinade
- 1 can coconut milk (preferably full fat, 14oz/400g)
- Zest of 2 limes
- 3 tbsp lime juice (from 2 limes)
- 1 tbsp mild curry powder
- 2 tsp paprika
- 1 tbsp fresh ginger, finely grated
- 3 garlic cloves, crushed
- 2 tbsp Frank’s classic hot sauce (or other hot sauce, adjust to taste)
- 3/4 tsp salt
- Black pepper to taste
Main
- 1.5 lb (750g) chicken thigh fillets, skinless and boneless
- 1 tbsp oil (for cooking)
- 3/4 cup water (for sauce)
- Fresh coriander leaves (for garnish)
Instructions
- Prepare the Marinade: In a ziplock bag, combine coconut milk, lime zest and juice, curry powder, paprika, grated ginger, crushed garlic, hot sauce, salt, and pepper. Mix well to create the marinade.
- Marinate the Chicken: Add the chicken thigh fillets to the marinade bag, seal, and set aside to marinate for at least 3 hours, preferably overnight, to allow the flavors to infuse deeply.
- Preheat for Cooking: If grilling, brush the grill with oil and heat it to medium-high. If using a skillet, heat 1 tbsp of oil over medium-high heat until shimmering.
- Cook the Chicken: Remove chicken from the marinade, shaking off any excess liquid. Retain the marinade for sauce preparation. Place chicken on the grill or skillet and cook for about 7 minutes on the first side, then flip and cook approximately 5 minutes on the second side, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
- Rest the Chicken: Transfer the cooked chicken to a plate, loosely cover with foil, and let rest for 5 minutes to retain juices for optimal softness.
- Prepare and Serve: Serve the chicken with the reserved marinade transformed into sauce alongside, garnished with fresh coriander leaves to add a fresh herbal note.
Notes
- Marinating the chicken overnight intensifies the flavor and tenderizes the meat.
- Adjust hot sauce quantity based on your preferred spice level.
- When cooking on the grill, ensure the grill is clean and well-oiled to prevent sticking.
- Use full-fat coconut milk for richer flavor and creamier texture.
- If concerned about food safety, discard marinade used for raw chicken instead of using it as sauce or boil it before serving.
