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Thai Coconut Marinated Chicken thighs grilling

Thai Coconut & Peanut Grilled Chicken

5 from 1 vote
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Course: Dinner, Entree, Lunch, Main
Cuisine: Asian, Thai
Keyword: Chicken, Coconut, Coconut Milk, Easy, Ginger, Grill, Grilled, Kamado Joe, Lemongrass, Peanut, Quick, Thai, Thai Basil
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 servings
Author: Chef Tony Zentgraf
Use Tamari instead of Soy Sauce and this dish becomes GLUTEN FREE!
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Marinade for Chicken Thighs

  • 6-8 ea Chicken Thigh (boneless and skinless)
  • 2 tsp Lemongrass minced
  • 1 tbsp Ginger minced
  • 2 tsp Garlic minced
  • 1 tbsp Scallions minced
  • 1 tsp Sambal Chili Paste
  • 3 oz Pickled Ginger Juice or Seasoned Rice Vinegar
  • 4 oz Light Soy Sauce (or 2 oz regular soy sauce and 2 oz water)
  • ½ tsp Fish Sauce
  • 2 tbsp Sugar
  • 1 tbsp Chili Oil

Sauce Prep

  • 2 tbsp Vegetable Oil
  • 1 ea Large Shallot sliced or minced
  • 1 tbsp Garlic minced
  • 2 tbsp Ginger minced
  • 1 tbsp Lemongrass minced
  • 2 tbsp Scallions sliced
  • 1 ea Juice of 1 Lime
  • 2 oz Chicken Marinade reserved
  • 8 oz Peanut Sauce
  • 12 oz Coconut Milk
  • 2-3 tbsp Cornstarch Surry (cornstarch and water)
  • ¼ cup Thai Basil chiffonade

Garnish

  • Scallions
  • Crushed Peanuts
  • Thai Basil 

Instructions

Prepare the Marinade for the Chicken

  • Trim the chicken thighs to remove any unwanted fat. (Can use bone in chicken thigh, or chicken breast if desired)
  • Mince the lemongrass, ginger, garlic and scallions.
  • Combine all ingredients and mix well to dissolve the sugar.
  • Pour over the chicken thighs and marinate 4-6 hours. I like to use a zip top storage bag to marinate because the marinade is closer to the chicken when the air is compressed out of the bag vs. in a container.
  • Reserve the marinade, the sauce recipe calls for 2 ounces.
  • Grill the chicken until internal temperature is 175° for chicken thighs or 165° for chicken breast.
    The higher temperature for thighs gives it a better texture.
    Hold aside to let rest before slicing and adding to sauce or for service.

Sauce Prep

  • Slice or mince the shallot.
  • Mince the lemongrass, ginger, garlic.
  • Slice the scallions & Thai basil.

Making the Sauce

  • In a pan or wok, add the vegetable oil to the hot pan.
  • Add the shallots, saute to caramelize. Try to avoid burning.
  • Add the ginger, garlic, lemongrass and scallions. Saute to bring out the aromatics.
  • Add the lemon juice and reserved marinade. Bring to a boil.
  • Add Peanut Sauce and Coconut Milk Bring to boil.
  • Simmer for a couple of minutes to allow flavors to come together.
  • Thicken with cornstarch until sauce consistency.
  • Cut the chicken and add to the sauce or plate chicken and sauce together.
  • Serve with rice. Enjoy!

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