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Thai Grilled Chicken

Thai grilled chicken features a sticky coconut milk marinade with garlic, lime, and turmeric, then grilled until charred and glossy. Marinate the thighs for at least 1 hour (or overnight) for juicy, savory-sweet-tangy flavor in every bite.
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Prep Time 1 hour 20 minutes
Cook Time 14 minutes
Total Time 1 hour 34 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 2 lb chicken thighs
  • 0.5 cup coconut milk
  • 3 tbsp fish sauce
  • 2 tbsp brown sugar
  • 3 clove garlic, minced
  • 1 lime Zest and juice used.
  • 1 tsp turmeric
  • 1 fresh cilantro for garnish

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk coconut milk, fish sauce, brown sugar, minced garlic, lime juice and zest, and turmeric together until smooth and glossy.
  2. Set the marinade aside while you prep the chicken.
Marinate the chicken
  1. Add chicken thighs to the marinade, tossing to coat evenly, then cover and refrigerate for at least 1 hour or overnight.
Grill
  1. Preheat the grill to medium-high heat, aiming for a hot grate before cooking.
  2. Place chicken on the grill and cook 6-7 minutes per side until charred and cooked through, keeping the lid closed as much as possible.
Finish and serve
  1. Transfer chicken to a plate and let rest 5 minutes before slicing so the juices settle.
  2. Garnish with fresh cilantro and serve.

Notes

For the deepest flavor, marinate overnight—this sticky coconut-lime mixture penetrates the thighs and helps them char with a glossy surface. Store leftovers in an airtight container in the refrigerator up to 3 days; freeze cooked chicken up to 2 months. For a lighter option, swap chicken thighs for skinless chicken breast and grill until just cooked through, then rest 5 minutes before slicing.