How to Prepare Perfect Spicy Coconut Grilled Chicken Thighs

Spicy Coconut Grilled Chicken Thighs. See All The Simple Techniques & Tips To Help You Make The Best Grilled Chicken. Finely grate ginger and garlic into a medium bowl. Add chicken and toss to coat.

Spicy Coconut Grilled Chicken Thighs Mix ingredients in bowl until well blended. Finely grate ginger and garlic into a medium bowl. Add chicken and toss to coat. You can have Spicy Coconut Grilled Chicken Thighs using 10 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Spicy Coconut Grilled Chicken Thighs

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

Spicy Coconut Grilled Chicken Thighs This is another incredible and full-flavored grilled meat dish. I used the marinade on boneless, skinless chicken thighs but it would also be wonderful with shrimp or flank or skirt steak according to the original recipe. I love that the residual marinade is cooked down into a sauce for serving. 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.

Spicy Coconut Grilled Chicken Thighs instructions

  1. In a bowl, add the garlic, ginger, coconut milk, chili paste, lime juice, 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..

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. Put the ginger and garlic in a food processor or Cuisinart Mini Prep. Transfer to a bowl large enough to hold the chicken thighs.

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