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. Serve this with a side of jasmine rice or Thai Fried Rice!
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.
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Garlic and ginger
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Chilli
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Lemongrass (fresh or convenience paste)
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Spices: coriander, turmeric, curry
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Sugar
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Fish Sauce
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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:
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Coconut milk
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Peanut butter
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Hoisin Sauce
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lime juice
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Garlic
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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:
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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);
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a side of Thai Fried Rice (minus the chicken, maybe add some chopped veg);
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leafy greens or a garden salad tossed with the dressing in this Thai Chicken Salad or Thai Beef Salad; or
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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
Serve these on the side!
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Steamed Jasmine rice, Thai Fried Rice, Pineapple Fried Rice or Coconut Rice
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Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods
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Asian Sesame Dressing for any fresh salad or steamed vegetables
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Asian Mushroom Ramen Noodles – another great all rounder!
If you love cooking with coconut milk, you’ll love these!
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An amazing easy Thai Coconut Noodle Soup
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 Information:
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!!!
The whole meal is fantastic! I could drink the sauce! Everyone enjoyed it!
I’m so happy to hear that Michelle! Thank you for taking the time to come back and let me know – N xx
Is there any substitute for hoisin sauce?
Oyster sauce will be great!
Thanks for your reply, Nagi.
But I grilled the marinated chicken, without sauce and have with your dinner rolls. So tasty, love it.
Sure will make again with the sauce.
My husband hates coconut. Do you think he will still like this dish (you said it was subtle)? Is the peanut sauce necessary or is the chicken good on its own?
The chicken is GREAT on it’s own, especially if you use thigh fillets per the recipe! I really think the coconut flavour is very subtle 🙂 In fact, that’s why I use coconut in the sauce, for extra coconut flavour!
This was very good. I have made it 3 times in the last 2 weeks. Thanks for the recipe.
I’m so pleased to hear that Glenn! Thank you for letting me know! N xx
This looks amazing. I have a couple of recipes that use coconut milk, and I never use the whole can so it goes to waste. I never thought about a chicken marinade with coconut milk! I’m pinning this for sure, because I have some leftover coconut milk in the fridge right now.
Oooh I hope you love it Karyl! N xx
Wow, this was so good and different than what I typically make. We just started the grilling season here, and I am thrilled to have this new recipe. My husband just loved it and couldnt stop saying so! I was really confused by the chicken thigh measurement, which now corrected makes perfect sense (2 lbs!)! I ended up using 8 chicken thighs, and marinated the full 48 hours. Thank you, Thank you, Thank you, for this easy, healthy, delicious recipe.
High praise! I’m so pleased you enjoyed this May, thank you for letting me know! N xx
So excited to try this recipe tomorrow. It is marinating right now…
I think there’s a typo here. The second part should be “lbs” not “kgs”, right?
750 g – 1 kg / 1.5 – 2 kg chicken
FIXED! Thanks 🙂 N x
Hi Nagi,
Made this one the other night. It is beautiful, really light and fresh flavours. 1kg of chicken, family of 5 (3 of those being children under 7) BOOM! Gone in one sitting and not a leftover in sight. I had to tone down the chilli because I’m the only one in the family that likes it hot, but other than that I made no alterations. The kids loved squeezing the limes
That’s fantastic to hear Katrina! Thank you for taking the time to come back and let me know! N xx
Sorry that was meant to be 5 stars but my mars bar thumb pressed the wrong button!
This recipe looks great! How many kg of boneless chicken thighs do I use for this? How long in oven? I just see cook time for bone in thighs. Thanks can’t wait to make this!
Hi Lindsay! This recipe is for boneless skinless thighs so please use quantity per recipe. 🙂 For bone in, I would use medium heat on the stove or BBQ and cook for probably 15 minutes, or 50 minutes in the oven. Hope you do try and LOVE IT!!! 😉 N xx
hi there Nagi wats yout best method for cookin your thai chicken dish
Grill or stove top! 🙂
Hi Nagi! I’ve made your lamb shank in red wine and my husband loved it. I making this tonight, but how long do I roast it in the oven if I’m usind boneless, skinless chicken thighs?
Hi Lyn! I’d crank it up and cook it at 200C for 20 minutes 🙂
Dear Nagi
I am in total AWE… I have never posted on any food network/recipe/blog before, BUT I just had to post and Thank You. Came across your recipes by accident, about 2 weeks ago, have made probably about 6 of yours over last 2 weeks ! Have loved every single one, so quick, so clever, so tasty ! Whole household is a little in love with you… I am a reasonable cook, (friends and family say I’m a fabulous cook, but lets keep it real!)
Ok, admiration over, question for you… I have made this before with chicken thighs.. wonderful !
But with this fantastic marinade, can you cook it down ? Have just made it and used 2 pork tenderloins (I know have gone off road already)… it is for tonight so will not be in fridge overnight ?
Doing it on Bbq, with noodles, cucumber/tomato and satay sauce…..
I’m so flattered by this message Carol, thank you so much for taking the time!! I am so pleased you like this! As for the marinade – YES. Yes yes yes! The only reason why I don’t is because it’s essentially the same flavour as the chicken, so it really reinforces the marinade flavours, and I thought the sauce in the recipe was a bit of a contrast, if you know what I mean? 🙂 But YES to cooking down the marinade, and the next time I make this, I am actually going to try to make a sauce using the marinade as the base because you’re right, it is a shame to waste it 🙂 OH – and YES to tenderloins! Absolutely. In fact, that was the first thing I ever marinated in coconut milk, it was a Bobby Flay recipe! PS When you cook the marinade (just a few minutes of bubbling to kill the bacteria and thicken if needed), it basically becomes a curry sauce. 🙂
Oh my goodness………thought I’d just gone to heaven. I live on my own and have eaten this for the last three days. I will be so disappointed tomorrow when I’m try to decided what’s for dinner tonight!!!! LOL Just delicious and can’t wait to share this with friends.
Husband noted this is th BEST chicken he has ever eaten. With a houseful of guests for 3 days this will be on the dinner menu
YESSS!!! 🙌🏻 So pleased to hear that Colleen, thank you for letting me know! N xx
Made this with the Thai fried rice as suggested. I only marinaded it for 24 hours–next time I will be do 48, but it was still fantastic. My husband said it was terrific and my son who eats chicken, but isn’t a huge fan of it asked for another serving TWICE! Definitely will be making it again!
And it is ALWAYS the kids you are the best validation for a tasty recipe!!! 🙂 N xx
Hi Nagi, I have only recently found your web site and have thoroughly enjoyed making your dishes. This has to be the stand-out so far. I had to show massive restraint and not eat it all! Do you have any suggestions on what to do with left over coconut milk, ie can you freeze it?
Hi Jenni, I’m so glad you found my site! Especially a fellow Aussie 🙂 And yup! Coconut milk is great for freezing! (great to pop into smoothies / cocktails)
Thank you for this beautiful recipe, Nagi! We tried it last night on the grill of the BBQ. I can also vouch for marinating the chicken at least for 48 hours! The marinade was fabulous, wouldn`t skimp on the chillies. Next time I might try to thicken the peanut sauce… perhaps by putting some peanuts and grated coconut in the blender… 🙂
WOO HOO!!!!! I am so SO pleased you enjoyed this Nikki! PS Did you find the sauce too thin for your taste?? I find mine is quite thick once it cooled!
This was my first attempt at Thai cooking, and I loved it!! So much flavor and it was easy to make. I’m excited to try some of your other Thai recipes – can’t wait!
So pleased to hear you enjoyed it Diane! 🙌🏻 Thanks for letting me know. 🙂 N xx
Thoughts on Thai curry paste versus curry powders?
Not needed in this recipe because all the other flavours are essentially a simplified curry paste 🙂 And also I haven’t tested to see how much curry paste would be required to infuse the chicken with the flavour, as opposed to just the sauce (a decent amount I would suspect) 🙂
We had this fantastic chicken for dinner tonight. Absolutely tasty and luscious. I had a butterflied chicken on hand when I saw your recipe and decided to marinate that for 36 hours. I heated up the leftover marinade and poured it over some broccoli and cauliflower and popped it in the oven with the chicken for the last 30 minutes or so. Wonderful – almost couldn’t stop eating!!
Thankyou Nagi for all your great recipes. And hope you are having a super holiday. Love all the Dozer pictures from his holiday break.
You MADE IT already?? WHOOT! Love the tip for using the marinade, thanks, will add it to the recipe notes! Funnily enough, that’s what I do with my other coconut marinated chicken recipe!!