If you place a large platter of these grilled spicy coconut chicken thighs in front of your guests, they won’t be able to resist. Even people who don’t usually crave spicy food or prefer other cuts of chicken will dig in. The combination of a glossy glaze and charred edges makes these thighs irresistible.
I first saw this recipe on Bon Appétit and immediately wanted to make it. I gathered the ingredients and got to work.
The thighs soak up a vibrant, spicy coconut marinade made with sambal oelek, brown sugar, coconut milk, lime, garlic and ginger. I often double the marinade—marinating the chicken in half and reducing the other half into a thick glaze to brush on while grilling. That extra step builds layers of flavor and gives the chicken a sticky, caramelized finish.
Grilling has become my go-to this season. At least a third of the meals I’ve cooked this summer were done on the grill. I love not heating up the kitchen and enjoy stepping outside to check on my ever-growing tomato plants while the food cooks. They’ve surprised me with how big they’ve gotten—even if I won’t have ripe tomatoes until later this year, I’m proud watching them thrive.
To serve, I laid the chicken over a bed of coconut rice and drizzled it with a spicy chili crisp for extra heat and crunch. I kept additional sauce on the side for dipping and extra drizzling—because in my kitchen, more is usually better. 
Grilled Spicy Coconut Chicken Thighs
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- Author: Amanda
- Yield: 4 servings
Description
Tender chicken thighs marinated in a chile-coconut blend with garlic, ginger and lime, grilled until charred and brushed with a reduced glaze—an ideal dinner to share with friends.
Ingredients
Scale
MARINADE / SAUCE:
- One 5-inch piece fresh ginger, peeled and grated
- 8 garlic cloves, smashed, peeled and grated
- 1 can unsweetened coconut milk
- 1/3 to 1/2 cup sambal oelek (adjust to taste)
- 1/3 cup fresh lime juice
- 1/4 cup lightly packed light brown sugar
- 2 tablespoons kosher salt (preferably Diamond Crystal; halve the amount if using a different brand)
- 3 tablespoons vegetable oil, plus extra for greasing the grill
CHICKEN:
- 2 pounds boneless skinless chicken thighs
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
- Spicy chili crisp, for drizzling (optional)
Instructions
- In a medium bowl, whisk together the grated ginger, garlic, coconut milk, sambal oelek, lime juice, brown sugar, salt and oil. Remove two-thirds of the mixture and set it aside in a separate bowl for reducing later. Add the chicken thighs to the remaining marinade, toss to coat, cover and refrigerate for at least 1 hour and up to 4 hours. If needed, use some reserved marinade to ensure the chicken is well-coated.
- Preheat the grill to medium-high heat.
- Pour the reserved marinade into a saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook, stirring occasionally, until the sauce thickens enough to brush onto the chicken, about 3 to 4 minutes. Pour half of the reduced sauce into a bowl to bring to the grill and reserve the rest for serving.
- Clean the grill grates and brush them generously with oil. Remove the chicken from the marinade, letting excess drip off, and place the thighs on the grill. Reduce the heat to medium and cook, turning once and basting several times with the reserved glaze, until the chicken is charred in spots and reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes.
- Transfer the chicken to a serving platter, brush with more of the reserved sauce, and pass the remaining sauce on the side. Garnish with cilantro and a drizzle of spicy chili crisp if desired. Serve with lime wedges.
Notes
This recipe was inspired by a version on Bon Appétit.
- Category: Chicken, Grilling