Thai Grilled Chicken With Honey-Chili Glaze Recipe

Name: Thai Grilled Chicken With Honey-Chili Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices fresh ginger, quarter-size, 1/4 inch thick, minced; 1 (14 ounce) can coconut milk; 1 1/2 teaspoons salt; 1 teaspoon fresh ground black pepper; 2 pieces lemongrass (2-inch pieces ); 8 skinless chicken thighs (I use boneless,skinless); 1/2 cup flaked coconut; 1 bunch fresh cilantro, chopped; 4 scallions, green parts included, chopped; honey-chili glaze; 1 jalapeno, seeds included; 2 tablespoons packed brown sugar; 1/2 teaspoon rice vinegar or 1/2 teaspoon cider vinegar; 1/2 teaspoon salt; 1 cup honey; 1/3 cup dry roasted salted peanut, finely chopped

Servings: persons

4 slices fresh ginger, quarter-size, 1/4 inch thick, minced
1 (14 ounce) can coconut milk
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
2 pieces lemongrass (2-inch pieces )
8 skinless chicken thighs (I use boneless,skinless)
1/2 cup flaked coconut
1 bunch fresh cilantro, chopped
4 scallions, green parts included, chopped
honey-chili glaze
1 jalapeno, seeds included
2 tablespoons packed brown sugar
1/2 teaspoon rice vinegar or 1/2 teaspoon cider vinegar
1/2 teaspoon salt
1 cup honey
1/3 cup dry roasted salted peanut, finely chopped

1
Combine the ginger, coconut milk, salt and pepper in a large zip-lock bag. Add lemon grass. Place the chicken thighs in the mixture and refrigerate overnight.
2
Make the Honey-Chili Glaze: In a food processor, chop together the jalapeno and brown sugar. Scrape into a small saucepan. Add the venegar, salt, and honey and bring to a boil. Simmer over very low heat for about 2 minutes. Stir in the peanuts.
3
Prepare a charcoal grill to medium heat or preheat the broiler.
4
Drain the chicken and cook about 8-10 minutes on each side, depending on the size of the thighs and the heat. Grill until chicken is cooked through (careful not to over cook.).
5
After chicken is done cooking, place on a platter and pout the Honey-Chili Glaze over the hot chicken. Coat all pieces well, then sprinkle with coconut, cilatro and the scallions. This can be served hot or cold! Enjoy.

738

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 4 slices fresh ginger, quarter-size, 1/4 inch thick, minced, 1 (14 ounce) can coconut milk, 1 1/2 teaspoons salt, 1 teaspoon fresh ground black pepper, and more.

Yes, Thai Grilled Chicken With Honey-Chili Glaze falls under the Soups & Stews 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.

That's it — enjoy your meal!

Thai Grilled Chicken With Honey-Chili Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions