Grilled Thai Coconut Chicken Thighs Recipe

Name: Grilled Thai Coconut Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken thighs, rinsed and patted dry; MARINADE and BASTING SAUCE; 1 (16 ounce) can unsweetened coconut milk; 1 tablespoon blackstrap molasses or 1 tablespoon honey; 2 teaspoons seasoned rice vinegar; 1 teaspoon chinese hot sauce (more or less to taste); 2 teaspoons sesame oil; 1/2 cup water; 1/4 cup red onion, chopped; 2 garlic cloves, minced; 1 tablespoon fresh gingerroot, grated (you can leave the skin on); 1 bunch green onion, chopped (white parts included, reserve some for garnish); 1 tablespoon fresh Thai basil, chopped; 1/2 teaspoon fresh cracked black pepper (or to taste)

Servings: persons

2 lbs boneless skinless chicken thighs, rinsed and patted dry
MARINADE and BASTING SAUCE
1 (16 ounce) can unsweetened coconut milk
1 tablespoon blackstrap molasses or 1 tablespoon honey
2 teaspoons seasoned rice vinegar
1 teaspoon chinese hot sauce (more or less to taste)
2 teaspoons sesame oil
1/2 cup water
1/4 cup red onion, chopped
2 garlic cloves, minced
1 tablespoon fresh gingerroot, grated (you can leave the skin on)
1 bunch green onion, chopped (white parts included, reserve some for garnish)
1 tablespoon fresh Thai basil, chopped
1/2 teaspoon fresh cracked black pepper (or to taste)

1
Combined all prepared marinated items in a large Ziploc baggie along with chicken thighs. Seal baggie and massage marinade into the chicken well. Let set in frig for a minimum of 1 hour to overnight. The longer they sit, the more flavor they will develop.
2
Preheat grill to reach med-high heat. Brush hot grill with olive oil so meat doe not stick. Strain off marinade into a small sauce pan, bring to a boil then lower heat to simmer until reduces to a thick consistency. Reserve half and use remaining as basting sauce during grilling process.
3
Grill chicken for about 12 minutes on each side, basting with marinade reduction often.
4
Remove from grill. top with reserved chopped green onion and serve reserved marinade reduction on side. I also like to serve mine with Green Sticky Rice and Orange Broccoli :).

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs boneless skinless chicken thighs, rinsed and patted dry, MARINADE and BASTING SAUCE, 1 (16 ounce) can unsweetened coconut milk, 1 tablespoon blackstrap molasses or 1 tablespoon honey, and more.

Yes, Grilled Thai Coconut Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Thai Coconut Chicken Thighs

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