Grilled Thai Coconut Chicken Thighs with Herbaceous Marinade
Elevate your dinner table with these flavorful Grilled Thai Coconut Chicken Thighs, a dish that brings together the creamy richness of coconut milk, the sweetness of blackstrap molasses, and the aromatic freshness of herbs. My family can't get enough of this succulent dish—my 8-year-old son, P1, always asks for seconds! The marinade is simple yet transformative, allowing the chicken to absorb a wonderful medley of flavors, making it perfect for weeknight dinners or weekend gatherings. Plus, it can easily be prepared in the oven under the broiler if the grill isn’t an option. Serve this delightful chicken alongside fragrant Green Sticky Rice and vibrantly steamed Orange Broccoli for a complete and wholesome meal that everyone will love.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Boneless skinless chicken thighs
2 lbs (Rinsed and patted dry)
Unsweetened coconut milk
1 (16 ounce) can (None)
Blackstrap molasses or honey
1 tablespoon (None)
Seasoned rice vinegar
2 teaspoons (None)
Chinese hot sauce
1 teaspoon (More or less to taste)
Sesame oil
2 teaspoons (None)
Water
1/2 cup (For broiling)
Red onion
1/4 cup (Chopped)
Garlic cloves
2 (Minced)
Fresh gingerroot
1 tablespoon (Grated (can leave skin on))
Green onion
1 bunch (Chopped (white parts included, reserve some for garnish))
Fresh Thai basil
1 tablespoon (Chopped)
Fresh cracked black pepper
1/2 teaspoon (To taste)
Instructions
1
In a large Ziploc bag, combine all the marinade ingredients: coconut milk, blackstrap molasses (or honey), seasoned rice vinegar, hot sauce, sesame oil, chopped red onion, minced garlic, grated ginger, chopped green onion (reserve some for garnish), fresh Thai basil, and black pepper.
2
Add the rinsed and patted dry chicken thighs to the bag. Seal the bag and massage the marinade well into the chicken. For maximum flavor, allow it to marinate in the refrigerator for at least 1 hour, or up to overnight.
3
If grilling, preheat your grill to medium-high heat and brush the grates with olive oil to prevent sticking. If using the broiler, line a baking sheet with foil and place a non-coated cooling rack on top. Pour 1/2 cup of water into the bottom of the pan.
4
Strain the excess marinade into a small saucepan. Bring to a boil, then lower the heat and let it simmer until thickened. Reserve half of this reduced marinade for serving and use the other half as a basting sauce.
5
Place the marinated chicken thighs on the grill or cooling rack and cook for about 12 minutes on each side, basting frequently with the marinade reduction. Make sure the chicken is cooked thoroughly, reaching an internal temperature of 165°F (75°C).
6
Once cooked, remove the chicken from the grill or broiler and top with the reserved chopped green onions. Serve the extra marinade reduction on the side, and enjoy your delicious meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Grilled Thai Coconut Chicken Thighs with Herbaceous Marinade.
How much chicken do I need?
You will need 2 lbs of boneless skinless chicken thighs.
What type of coconut milk should be used?
Use one 16-ounce can of unsweetened coconut milk.
Can I substitute the molasses?
Yes, you can use honey as a substitute for blackstrap molasses.
What is the recommended marinating time?
Marinate the chicken for at least 1 hour, or up to overnight for maximum flavor.
How do I prepare the chicken before marinating?
The chicken thighs should be rinsed and patted dry.
Can I cook this chicken in the oven?
Yes, you can cook it under the broiler using a foil-lined baking sheet and a cooling rack.
What is the safe internal temperature for the chicken?
The chicken should reach an internal temperature of 165°F (75°C).
How long does the chicken take to grill?
Grill the chicken for approximately 12 minutes on each side.
What should I do with the leftover marinade?
Strain it into a saucepan, bring it to a boil, and simmer until thickened to use for basting and serving.
What kind of vinegar is required?
The recipe calls for 2 teaspoons of seasoned rice vinegar.
Is this recipe spicy?
It includes 1 teaspoon of Chinese hot sauce, which can be adjusted more or less to your taste.
What herbs are used in the marinade?
The marinade uses fresh Thai basil and green onions.
Do I need to peel the ginger?
No, you can leave the skin on when grating the fresh gingerroot.
How many garlic cloves are needed?
You will need 2 minced garlic cloves.
What side dishes go well with this recipe?
It is recommended to serve this with Green Sticky Rice and steamed Orange Broccoli.
How do I prevent the chicken from sticking to the grill?
Brush the grill grates with olive oil before placing the chicken on them.
Why should I add water to the pan when broiling?
Adding 1/2 cup of water to the bottom of the pan helps prevent smoking during the broiling process.
Is this recipe kid-friendly?
Yes, the description mentions it is a family favorite and an 8-year-old child frequently asks for seconds.
What kind of oil is added for flavor?
The recipe uses 2 teaspoons of sesame oil in the marinade.
How much red onion is used?
Use 1/4 cup of chopped red onion.
What is the purpose of boiling the marinade?
Boiling the marinade makes it safe for consumption after it has touched raw meat and thickens it into a sauce.
How should I garnish the finished dish?
Garnish the chicken with reserved chopped green onions.
What is the best way to mix the marinade?
Combine all ingredients in a large Ziploc bag and massage it well into the chicken.
Can I use regular basil?
Thai basil is preferred for its specific flavor, but regular fresh basil can be used as a substitute.
How much black pepper is added?
Add 1/2 teaspoon of fresh cracked black pepper, or adjust to your preference.
What is the texture of the chicken?
The description notes that the chicken is succulent and full of flavor.
Does this recipe use white or green onions?
It uses a bunch of green onions, including the white parts.
What is the heat setting for the grill?
Set the grill to medium-high heat.
Can I use this marinade for other meats?
While written for chicken thighs, the coconut and herb flavors would also work well with chicken breasts or pork.