If you love Thai food, this Thai Coconut Chicken is for you! The chicken is marinated in coconut milk loaded with Thai flavours which adds flavour and richness to the chicken.
Served with a Peanut Coconut Sauce to really drive home the coconut flavour, this Thai Chicken is fantastic for the BBQ, stovetop or roasting.
Thai Coconut Chicken
If you’re new to coconut marinades, you’re going to really love this Coconut Chicken recipe! Coconut milk is a brilliant marinade – it’s a flavour carrier, infusing the chicken with all the tasty flavours you’ve mixed into the marinade.
But not only that, it also adds richness into the chicken, which most marinades do not do. Coconut milk has a fair amount of fat in it which infuses into the chicken.
So this Thai Chicken is not only injected with terrific Thai flavours, it’s tenderised and infused with what I describe as “butteriness” from the coconut milk. It’s absolutely divine!
Thai Coconut Chicken Marinade
While this Thai Coconut Chicken may not be strictly authentic Thai, the marinade is loaded with authentic Thai ingredients that are found in classic Thai recipes, like homemade Thai Red Curry and Thai Green Curry Pastes.
- Garlic and ginger
- Chilli
- Lemongrass (fresh or convenience paste)
- Spices: coriander, turmeric, curry
- Sugar
- Fish Sauce
- Coconut milk
It also just dawned on me that the ingredients in the Thai coconut marinade is like a mash up between this incredible Southern Thai Tumeric Chicken and Gai Yang, the popular Thai grilled chicken which is a street food favourite.
Coconut Peanut Sauce for Coconut Chicken
The coconut flavour from coconut marinades is actually quite subtle, like in this western style Coconut Marinated Chicken.
So what I like to do is serve it with a Coconut Peanut Sauce, just to really drive home the coconut flavour. It’s simple to make but tastes thoroughly authentic Thai, made with just a handful of ingredients:
- Coconut milk
- Peanut butter
- Hoisin Sauce
- lime juice
- Garlic
- Chilli paste
Also, it’s quite a neat way to use up a whole can of coconut milk in this recipe – because despite good intentions, I never seem to use up leftover coconut milk!
Here are some suggestions for things to serve on the side to complete your Thai dinner menu:
- plain steamed jasmine rice, a fluffy coconut rice (trust me, it’s not coconut overload!) or make a fresh lime rice using this Lemon Rice recipe (switch lime for lemon);
- a side of Thai Fried Rice (minus the chicken, maybe add some chopped veg);
- leafy greens or a garden salad tossed with the dressing in this Thai Chicken Salad or Thai Beef Salad; or
- serve with plain slices of tomato and cucumber (pictured) -this is a very common way vegetables are added to a meal in Thailand.
And if you love Thai food, be sure to have a browse of my entire Thai food collection which includes all your Thai takeout favourites! – Nagi xx
If you love cooking with coconut milk, you’ll love these!
- Easy Coconut Curry
- An amazing easy Thai Coconut Noodle Soup
- Salmon in Coconut Lime Sauce
- Coconut Pot Roasted Chicken
- Coconut Marinated Chicken
- Thai Coconut Chicken
- Thai Green Curry and Red Curry
WATCH HOW TO MAKE IT
Thai Coconut Chicken recipe video! IMPORTANT: The video says Cumin instead of Curry Powder, the VIDEO is WRONG! It should be curry powder. The recipe is right. Sorreee!!! 🙈
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Thai Coconut Marinated Chicken
Ingredients
Marinade (Note 1):
- 1 tsp garlic , minced
- 1 tsp ginger , minced
- 1 tsp chilli , finely chopped (or paste is fine), adjust quantity to taste (Note 2)
- 1 lemongrass (OR paste) , white part only, finely chopped(Note 3)
- 1 1/2 tsp coriander powder
- 3/4 tsp tumeric powder
- 1/2 tsp curry powder (any is fine)
- 1 tbsp brown sugar
- 2 1/2 tbsp fish sauce (sub soy)
- 3/4 cup coconut milk (full fat please!)
Chicken:
- 750 g - 1 kg / 1.5 - 2 lb chicken thigh fillets , skinless and boneless (Note 4)
- Oil for cooking
Coconut Peanut Sauce:
- 1/2 cup coconut milk
- 1 tbsp peanut butter, smooth
- 2 tbsp Hoisin Sauce
- 1 1/2 tbsp lime juice
- 1 garlic clove , minced
- 1/2 tsp chilli paste or fresh chilli , adjust to taste
Garnish (optional):
- Finely chopped coriander / cilantro and more chilli , for garnish
- Lime wedges (highly recommended)
Instructions
- Mix marinade in a large bowl. Add chicken and mix. Cover with cling wrap and marinate in the fridge for 24 - 48 hours (can't skip marinating for this recipe).
- Brush BBQ with oil, or heat 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low if your stove/BBQ runs hot (otherwise marinade may burn).
- Remove chicken from marinade, shaking off excess. Cook the first side for around 5 minutes or until caramelised and golden. Turn then cook the other side for 4 minutes until caramelised.
- BAKING: See Note 4.
- Transfer chicken to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if desired, and serve with lime wedges and Sauce.
Sauce:
- Place ingredients in a bowl and mix a bit. Microwave for 30 seconds, then mix until smooth. Bring to room temperature or serve warm (it thickens a bit when cooled).
Recipe Notes:
Nutrition
LIFE OF DOZER
Currently overseas with friends in Fiji. As usual when I’m away, Dozer is on his own holiday with the golden retriever boarder.
His second favourite person in the whole world (only after me – I think 🤔), he has much more respect for her than me. She’s also great for getting dogs in shape – it’s like a Biggest Loser Boot Camp. Not that Dozer needs to lose weight now. But when I (accidentally) made him a bit tubby when he was younger, I boarded him with her and when I got back, he was a lean, mean, fighting machine!!! Ba ha ha!!!
Made this for dinner last night and my husband, who loves spicy food absolutely loved it! He said it’s definitely a keeper and I totally agree. Thank you, Nagi, for sharing all the beautiful and delicious recipes 🙂
I knew you’d posted something about Fiji.
BULA Nagi! Just returned from Denarau after 9 days.
Didn’t do too much BUT I hope when you were in Fiji you had the opportunity to visit the local markets in Nadi and Lautoka. The local spices, herbs, fruit & vege and how they’re sold is probably my highlight. The locals are just so lovely and very willing to discuss their products – a foodies delight indeed. The aroma is something I don’t think I’ll ever forget, you could spend all day taking it in.
We booked a suite at the Hilton which included a kitchen (stove, microwave, utensils, dishwasher etc) + a BBQ so I was able to cook using local produce.
Vinaka!
I made this dish tonight and my partner said it was the best thing his eaten in 2018 even better then restaurant food! I added steamed carrot just so there was some veg in our dinner but all in all such an amazing and easy dish!
And it’s ONLY MARCH!!!! You set the bar high!! 🤣
Hey Nagi!
Soooo looking forward to trying this. A quick one: its almost next to impossible to get lemon grass where I live. Any ideas on what I can use as a good substitute without ruining the dish? Thanks!
I made this up in August and took out of the freezer yesterday morning. We had it for dinner last night. Oh my, it was so delicious and so tender. I didn’t have any hoisin which I thought I did for the sauce so I replaced with with oyster and a teaspoon of honey. Looking forward to making it again with hoisin. I served it with the Thai Fried Rice, again delicious. I thought there would be leftovers for tonight but everyone kept going back for seconds, then thirds!!!!! It was so good having it all made up in freezer. I’m going to do that with more of your dishes. I was talking about you and your recipes last week whilst swimming in the lovely warm waters in Waikiki whilst on holidays with a friend who directed me to you last year. We both agreed that you are simply the best and your recipes never ever disappoint, so thank you Nagi!
Makes me smile like a fool thinking about you and your friend chatting about my recipes while swimming in the crystal clear waters of Hawaii!!! ❤️ I’m so glad you enjoyed this Valerie, thanks for letting me know! N xx
Why is it that this takes 24 to 48 hours marinade and the other thai chcken is overnight up to 24 hours? Is it the thicknes of the coconut milk the difference? I have a chicken wings competition this Saturday at a pool party and i need to inpress 😊 which one do you raccomend?
Hi Marica! I just found the marinade flavour infused slightly quicker for this. I recommend BOTH! Whichever you think you will prefer! N xx
I made this yesterday and found that I’m really not a fan of the fish sauce flavor (all else tastes great). Any suggestions on what I could sub for this?
Hi Rossalyn! I’m so surprised you could taste it, you definitely should not be able to. Are you sure you used the right amount? Otherwise just sub with soy sauce 🙂 N xx
Thanks you. I’ll use the soy sauce next time. It could just be the brand I bought – it also had a strong smell. I used 2 tablespoons.
Hi Nagi
Can I fridge the marinaded fresh chicken thighs in a clipseal bag for 48hrs then freeze the bag until I would like to defrost and grill ?? Would love to have some on standby !!
Hi Kym! I think the better way would be to pop it in the freezer as soon as you put the chicken in the marinade – you’ll find that the defrosting time is the perfect marinating time for this! N x PS I’ve updated the recipe with these directions.
Nagi, do you think this would be OK cooked as skewers with tenderloins or would they cook too quickly and be dry? I’m looking for finger food for a BBQ and this looks super tasty.
YES!!! That would be amazing 🙂 The coconut will add richness to the lean meat 🙂
Oh my goodness Nagi! This looks amazing and I’m trying it soon! You know how to push all my buttons, and that’s a good thing! Have a wonderful hedonistic vacation with friends and enjoy, enjoy, enjoy!
Jan
Ha ha! I love hearing that Jan! 😉 N xx