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A plate of Thai coconut grilled chicken garnished with fresh herbs.

Thai Coconut Grilled Chicken

A delicious and flavorful dish that brings the taste of Thailand to your backyard with a refreshing marinade of coconut milk and lime juice.
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Prep Time 1 hour
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Marinade
  • 1 cup coconut milk Use canned coconut milk for a richer flavor.
  • 2 tablespoons soy sauce Use gluten-free soy sauce for a gluten-free version.
  • 2 tablespoons lime juice Freshly squeezed lime juice is preferred.
  • 2 tablespoons brown sugar Adjust the sweetness as needed.
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 tablespoon fresh cilantro, chopped For garnish.
  • to taste Salt and pepper Season according to taste.
Chicken
  • 4 pieces chicken breasts Thawed if using frozen.

Method
 

Preparation
  1. In a bowl, mix the coconut milk, soy sauce, lime juice, brown sugar, garlic powder, ginger powder, and cilantro.
  2. Season with salt and pepper according to your taste.
  3. Place the chicken breasts in a large zip-top bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, or overnight for best results.
Grilling
  1. Preheat the grill to medium-high heat.
  2. Remove chicken from the marinade and discard the marinade.
  3. Grill the chicken for 6-7 minutes on each side, or until fully cooked.
  4. Serve warm, garnished with extra cilantro if desired.

Notes

If you have any leftover chicken, store it in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the grill until warmed through. Marinating overnight enhances flavors.