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!!!
I’ve made so many of your recipes but I think this is my absolute favourite, or is it the Biriani, or the Cashew Chicken, or the Pad Thai, or the satay…😄
YUM YAARM!! Easy, delicious & full of flavour. Really special with a squeeze of lime & some fried shallots when serving. Thanks Queen Nagi!
Delicious as always! If you can’t find lemongrass paste and fresh lemongrass is outrageously expensive but you’ve somehow managed to come across dried lemongrass powder, a teaspoon is perfect!
Thanks for that tip Evia!! N x
Thank you so much for all your recipes, I have tried so many already and every time it turns out to be perfect, to be my favourite. This one in particular is on my top list. Love it.
Made this marinade for sea bass. It was incredible!
Used sea bass instead of chicken. It was amazing! Your recipes never dissapoint
Oh wow! Yum!! N x
Nagi, can I use coconut water instead milk for a heart smart option?
Can I bake the thighs in the oven. Thank you.
Yes – see Note 4 below the recipe! N x
Thank you Nagi but note 4 refers to bone in thighs and not skinless boneless chicken thighs. Would the time to bake be 30mins and not 50mins. Thank you
Make these into Tacos. Amazing. I’ve had great reviews.
Found it in the notes, 2 tsp lemon grass paste!
Always check the notes! N x
It is marinating now and the marinade smells soooo good.
You are pretty much my go to for every recipe now… and I tell all my friends and family to check out RecipeTinEats!
Making this now but the recipe does not state how much lemongrass…. I am using paste… 1 tsp, 1 Tbsp??
I will troll the comments to see if someone asked… it sounds delicious!
Wonderful !
Thanks! N x
Hi Nagi, lover your recipes but this is my first comment. Outstanding flavour and so tender. Made as per recipe without the chillies accompanied with your coconut rice and salad. Lovely thankyou.
So glad you liked it! N x
This was next level! I had the chicken marinade for 48hrs, so worth it! We cooked the chicken on the bbq, served it with green veg, jasmine rice and the peanut sauce
Our 3yr old even ate it all up!
Definitely will make this again, to the letter of the recipe!
I made this last night and it was SO GOOD! I did make a couple small changes – no brown sugar, 1T dried lemongrass instead of fresh, and 1.25c coconut milk because I was trying to get rid of leftover. Even with these small changes, it was fantastic and I think it would be even better made as written, but honestly, I didn’t miss the sugar. I let the chicken marinate for 2 days and was rewarded with so much flavor. I’ll definitely be making this again. Thanks Nagi!
I watched the video and added cumin AND curry powder after seeing your note! Is it ruined?! Also what’s the best way to cook if I’m using thigh? Can I cook it under the grill? I don’t have a griddle pan but do have a grill which cooks from above.
Made this again, after putting the family off with too much heat the first time. Smash hit, so good roasted as too rainy to braai today.
Been told it needs to be on a 3 week rotation, as left overs will be great for picnics as we stretch into the long Swiss summer days.
Delicious!
My husband asked ‘where did you get the recipe?’ and then said ‘oh she’s always reliable!’
Oh shucks, that’s awesome!! N x
Hi Nagi, could the excess marinade be turned into a sauce here?
I’m about to marinate this and cook for tomorrow..Can I use ground cayenne pepper instead of chilli paste as we don’t usually cook with chilli thanks Denise
Hi Denise, just sub in 1/4 of a teaspoon 🙂 N x
Thanks Nagi x ps would love a recipe with Masaman Chicken if you have one up your sleeve 😊
Should there be salt in the marinade?
Hi Tammy – the salt comes from the fish sauce here 🙂 N x