Easiest Way to Cook Tasty Spicy Coconut Grilled Chicken Thighs

Spicy Coconut Grilled Chicken Thighs. Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add chicken and toss to coat.

This Coconut Grilled Chicken is sweet, sticky and slightly spicy — marinated in spices and coconut milk, this chicken has a mild coconut flavor that is The coconut milk marinade is so creamy and just slightly sweet. Here is how you cook it. If you put a big platter of these grilled spicy coconut chicken thighs in front of your friends or family, I guarantee no one will be able to resist. You can have Spicy Coconut Grilled Chicken Thighs using 10 ingredients and 3 steps. Here is how you cook it.

Ingredients of Spicy Coconut Grilled Chicken Thighs

1. It's 1 of 3" piece fresh ginger (minced).
2. You need 5 of garlic cloves (minced).
3. You need 1/4 cup of lime juice.
4. You need 3/4 cup of coconut milk.
5. Prepare 1/4 cup of hot chili paste (Sambal Oelek).
6. Prepare 1 3/4 tsp of Morton Kosher salt.
7. It's 2 tbsp of vegetable oil, plus more for grilling.
8. You need 2 lb of skinless, boneless chicken thighs.
9. It's 1/2 cup of Cilantro leaves with tender stems.
10. It's of Lime wedges (for serving).

They don't even have to like spicy food, or chicken thighs, and they will be diving in. There's just something seductive about these glazed and charred thighs. Bon Appétit shared these a few months ago and I was THERE FOR IT. Coconut milk, chili paste and lime combine to make a wonderful marinade and sauce.

Spicy Coconut Grilled Chicken Thighs instructions

1. In a bowl, add the garlic, ginger, coconut milk, chili paste, lime juice, brown sugar, salt, and the 2 tablespoon of oil. Mix ingredients in bowl until well blended. Add the chicken thighs. Toss to coat. Let sit at least 15-30 minutes or up to 4 hours..
2. Get the grill ready. (I prefer cooking outside and grilling these thighs.) 😁 Grill chicken. Once you've transferred all the chicken on the grill, save the excess marinade. Transfer onto a small sauce pot. Bring marinade to a boil and let simmer for 3-5 minutes. After simmering, take it off the stove and use the marinade to baste the chicken thighs occasionally. Take the chicken thighs off the grill once you see some good grill marks and the chicken is cooked through..
3. Place chicken on a bed of rice. Top with some Cilantro and some lime juice. Enjoy..

Check out my latest nature-centric photography collection & fine-art prints. Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Place the chicken thighs in a large bowl, sprinkle the spice mixture over the chicken and toss to coat. In a small bowl, whisk together vinegar and honey.

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