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!!!
Lucky you and lucky Dozer! I’m thrilled you’re taking some time off to rest. You’re the hardest working person I know.
This Thai coconut chicken sounds delicious! (perfect for Fiji, I’m sure)
I think YOU need a break!!!
Hi Nagi
Would you have a recipe for peppercorn sauce used on steak ?
That’s on the list!!! It’s coming in the next few weeks!!!!
List of ingredients for the marinade mentions curry powder but in the video cumin powder is added instead. Which one should we prefer? Or add them both? 🙂 Thanks in advance!
Yikes yikes!!! The Video is wrong, the recipe is right! I added a note above the video, I’ll fix it when I get back to Sydney! Thank you SO MUCH for picking that up! N xx
Just LOVE the look of this…thank you so much. Do you think it would be suitable for fish as well? Maybe something like basa fillets? Thank you and have a wonderful time in Fiji!
Hi Kath! I was just saying that to my friend!! I don’t think fish will benefit from this marinade because it’s much more delicate and the long marinade time required to infuse the flesh with the coconut flavour may adversely affect the fish. What I would do is pan fry the fish (seasoned with salt and pepper), move into plate. Saute some onion (I’d finely slice it or use escahllots) and garlic then pour in the marinade and simmer for 10 min (May have to add water to thin it). Then I’d return the fish into the sauce. So basically you have a simple Thai Coconut Fish Curry!
Oh that sounds wonderful! Thank you for such a great idea……I’m going to make it for Mothers’ Day this Sunday! Thanks again for all your wonderful recipes, ideas and responses!!
*huge smile* Bula!! One advantage of having visited The Fijian Islands a multitude of times before your parents had even met is that I had the chance to be in REAL Fiji [for two honeymoons actually – hmm!!!] a multitude of times and even part-bring-up my kids there. From the foodie viewpoint it was heaven as nobody thought about hygiene or what was ‘proper’ or what happened in the First World! Honestly, no one got sick either but we had FUN!!! And the food was unreal!!! The wicked rum punches killed any bugs around, the mekes [feasts] would start at lunchtime when we buried all the food deep in the ground and get into stride at sundown sitting on the ground . . . there sure were no plates or cutlery around. And the young guys came from the surrounding villages to dance . . . and just as well for the rum: one was not SO afraid that all the spears would do horrible things to your face ere . . . and now it is all according to rules . . . . Dozer: actually I am surprised he is willing to come home from boot camp – that looks huge fun also . . .
What an experience Eha!!! It must have been so different back then!!! I bet you have some amazing stories in tell! N xx
Is there anything i could use as a substitute instead of the fish sauce? I have a seafood allergy but would love to make this recipe!
Hi Vanessa! Soy sauce will be a fine sub 🙂
Wow, this looks fabulous….jam packed with flavour
YES IT IS!!!!
Fiji. A favourite place. Have a wonderful time. A great place to relax as you succumb to “Fiji time”. You’re my favourite food blogger Nagi but I do confess to sometimes rushing to the end of the post to see what Dozer is up to – and then coming back to the recipe 😂😂
You score HIGH POINTS when you do that!!! ❤️
Hello, where Are YOU? Look ALL this Dogs….. Love Dozer energy! Nagi, I have never, never used COCONUT milk Or Cream in Cooking. Don’t Like that aroma is so strong. Like the idea Re: Sauce , may try IT. Have good time where ever YOU Are!! VG.
Try the palusami with taro leaves and kokoda (raw fish dish) – fresh coconuts – have a wonderful trip!
THANKS FOR THE TIP Ann!!! I will keep an eye out for it! 🙂 N xx
Enjoy Fiji, Nagi! One question…about how much lemongrass is one stalk minced? I have minced lemongrass in a tube that I use. Thanks!
Hi Marlene! I thought I put that in the recipe – oops! I suggest 1 1/2 teaspoons 🙂
I see what my “problem ” was; I looked for that info in note 3 about how to use lemongrass.
No I only had it in Note 1! My fault, I also added it to Note 3 🙂
Note 1 recommends you Use 1.5 teaspoons of paste.
Oops, somehow I missed that. Sorry for the unnecessary comment….😜
Nagi,
I cannot wait to try out this recipe! I love Thai food since I found Thai restaurants when I lived in Miami in the 90’s!
You are amazing, did you ever think of all the good food karma you’re gathering up? Wow!
FOOD KARMA!!! I love that! ❤️
What am I missing … ? I don’t see peanuts or peanut butter in the list of ingredients. Am I blind … ?
NOPE!! I totally forgot it… 🙈
check out nagi’s recipe for Indonesian Satay chicken with restaurant style peanut sauce, I think she was thinking too much about her upcoming trip and did not add the peanut sauce in. Hope this helps- Rich in Canada!!
You’re RIGHT Rich!!! I was totally rushing, preparing for the trip! 🙂 Fixed 🙂 N xx
Wondering too about sauce??
Sorry sorry! 🙂 Holiday Brain! 🙂 Just updated N xx
That’s fantastic. Exotic to me and a heck of a long journey from San Diego, but 4 hours… easy for you.
Coconut, curry and peanut butter are a delicious trio of flavors. YUM!
When we boarded Kodi and Ollie once it didn’t go very well, so we usually have a house sitter when we go out of town. Cheers Nagi and lucky Dozer.
You have SO MANY places to go that are like Fiji closer to you! You have MEXICO on your doorstep!
Oh yes! And San Miguel de Allende is top of the list besides Oaxaca and Mexico City itself. Though I forsee Machu Picchu soon. 🙂
Please check out the classiest and foodiest US born Victoria Challancin of ‘Flavors of the Sun’ when you get there . . . she has lived in beautiful, beautiful SMA for 26 years and what she does not know will not matter! I can’t wait to get there from Down Under . . . supposedly the third most beautiful city in the world . . .
Love this recipe especially because I have 2 cans of coconut milk and had no idea what to do with them! 🙂
PERFECT!!!! 🙂
Your recipes are always so full of flavor. I always jump to make them.
Did you forget to put peanut butter in the sauce ingredients because you have vacation brain? Or are you punking us because it’s in the name, but not the recipe? 😜🤓
Yes yes I was TESTING you!!!! BA HA HA! And you passed with flying colours…. Of COURSE I don’t have vacation brain! (OK, I totally do….) ❤️
This looks fantastic, but where does the peanut come in the coconut peanut sauce? Hope you have a great trip Nagi! I’m dying of jealousy right now!
I hate HOLIDAY BRAIN! 🙈 Thanks for picking that up Dawn! N xx
This looks delish! How much peanut butter do you use in the sauce? I can’t wait to try this one! Love the photos of Dozer, he looks like he has a blast on his “holidays” it’s great that you found someone so good to take care of him while your away.
This looks delish! How much peanut butter do you use in the sauce? I can’t wait to try this one! Love the photos of Dozer, he looks like he has a blast on his “holidays” it’s great that you found someone so good to take care of him while your away.
HI Kelly! I’ve got holiday brain!!! Just updated the recipe 🙂 Thanks for picking that up!!!