Description
This Coconut Marinated Chicken recipe features tender, flavorful chicken thighs soaked in a rich coconut milk marinade infused with lime, curry powder, paprika, ginger, and garlic. Perfectly grilled or pan-cooked, the chicken is juicy and aromatic, served with a tangy coconut-based sauce and fresh coriander for a delightful tropical twist.
Ingredients
Scale
Marinade
- 1 can coconut milk (preferably full fat, 14oz/400g)
- Zest of 2 limes
- 3 tbsp lime juice (from 2 limes)
- 1 tbsp mild curry powder
- 2 tsp paprika
- 1 tbsp fresh ginger, finely grated
- 3 garlic cloves, crushed
- 2 tbsp Frank’s classic hot sauce (or other hot sauce of choice, adjust to taste)
- 3/4 tsp salt
- Black pepper, to taste
Main
- 1.5 lb / 750g chicken thigh fillets, skinless and boneless
- 1 tbsp oil (for cooking)
- 3/4 cup water
- Fresh coriander leaves (for garnish)
Instructions
- Prepare the Marinade: In a ziplock bag, combine coconut milk, lime zest, lime juice, curry powder, paprika, grated ginger, crushed garlic, hot sauce, salt, and black pepper. Mix well to create a flavorful marinade.
- Marinate the Chicken: Add chicken thigh fillets to the marinade bag, seal, and refrigerate for at least 3 hours, ideally overnight, to allow all the flavors to infuse the meat thoroughly.
- Preheat and Prepare for Cooking: Remove chicken from the marinade, shaking off any excess. Reserve the remaining marinade to make the sauce later. Brush your BBQ grill with oil and heat it to medium-high, or heat oil in a skillet over medium-high heat if cooking on stovetop.
- Cook the Chicken: Place the chicken thighs on the grill or skillet. Cook for approximately 7 minutes on the first side without moving, then flip and cook for another 5 minutes on the second side, or until the chicken is thoroughly cooked and juices run clear.
- Rest the Chicken: Transfer cooked chicken to a plate, loosely cover with foil, and let it rest for 5 minutes. This helps the chicken retain its juices and enhances tenderness.
- Prepare the Sauce and Serve: While chicken rests, warm the reserved marinade with 3/4 cup water in a saucepan over medium heat until it reaches a simmer and slightly thickens. Serve the chicken garnished with fresh coriander leaves and accompanied by the coconut sauce.
Notes
- For best flavor, marinate the chicken overnight, but a minimum of 3 hours will suffice.
- You can adjust the spiciness by increasing or reducing the amount of hot sauce used.
- If using a grill, watch closely to avoid flare-ups due to the coconut milk marinade.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- This recipe works well with bone-in thighs too; just increase cooking time accordingly.
