Grilled Coconut Chicken Recipe
Spice up your summer with this grilled coconut chicken recipe! Tender chicken thighs marinated in a flavorful mix of Asian-inspired flavors then grilled to perfection. This dish is bursting with flavor and makes a delicious meal on its own or on a bed of rice.
Servings: 4
Ingredients
Marinade
- ¼ cup coconut milk
- 2 tablespoons chili garlic sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sriracha
- 2 teaspoons soy sauce
- 2 teaspoons fresh lime juice
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 1 tablespoon honey
Other Ingredients
- 1-1.5 lbs. boneless skinless chicken thighs
- 1 tablespoon avocado oil
- ½ small red onion sliced
- ½ teaspoon sea salt
- 2 cloves garlic minced
- 2 cups sliced mini bell peppers
- 1 teaspoon rice vinegar
- Squeeze of fresh lime juice
- 2 tablespoons fresh chopped cilantro
Instructions
- Add all of the ingredients for the marinade to a bowl and whisk to combine.
- Next, add the chicken to the marinade. Turn the chicken over a few times in the marinade and be sure it is completely covered. Cover the bowl and allow the chicken to marinate for at least 2 hours or longer for optimal flavor.
- Preheat the grill to 400ºF and carefully rub your grill grates with oil.
- Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes.
- Remove the chicken from the marinade and allow as much marinade as possible to drip from the chicken.
- Grill chicken thighs for 4-5 minutes on each side over direct heat or until the internal temperature of the chicken reaches 160ºF.
- While the chicken is grilling, prepare the bell pepper topping. Heat the avocado over medium/high heat. Add the onion and salt to the oil and saute for 3-4 minutes. Add the garlic and peppers and saute for an additional 2-3 minutes. The peppers should be hot but still crunchy. Remove them from heat.
- Add the peppers to a bowl and toss with rice vinegar, lime juice, and cilantro. Serve over the chicken thighs and with a side of optional jasmine rice.
Video
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Notes
- Baking instructions: Transfer the chicken thighs and the marinade to an oven-safe dish. Bake at 400ºF for 18-20 minutes or until the internal temperature reaches 160ºF165ºF.
- If you don’t have garlic chili sauce, substitute it for 1 tablespoon of sriracha and 3 tablespoons of minced garlic. It will have a slightly different flavor, but it will still be delicious.
- If you can’t find mini peppers, feel free to use two large bell peppers.
Nutrition
Calories: 271kcal | Carbohydrates: 16g | Protein: 24g | Fat: 13g | Fiber: 3g | Sugar: 11g