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Spicy Coconut Grilled Chicken

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Indulge in the irresistible delight of spicy coconut chicken thighs grilled to perfection—you won't be disappointed! These thighs achieve incredible tenderness thanks to a delectable marinade infused with the flavors of coconut milk and pineapple juice, which work together to tenderize the meat. Preparing the marinade is a breeze—simply chop the ginger and garlic, then combine all the ingredients. The thighs can marinate for as little as 20 minutes or up to 4 hours in the refrigerator. Don't discard the marinade! Boil it on the stovetop until it thickens, then drizzle it generously over the chicken before serving to unlock the maximum flavor. With just about 10 minutes on the grill, your dish will be complete.
If you find yourself with leftover coconut milk, fear not! It can be used to enrich soups and stews with a creamy touch, substitute some water when cooking rice for delightful coconut rice, or stirred into oatmeal for added richness without dairy. Additionally, it can be blended into smoothies to provide a luscious tropical twist.
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Prep Time 15 minutes
Total Time 15 minutes
Course Breakfast
Cuisine world cuisine
Servings 6
Calories 442 kcal

Ingredients
  

  • 1 c. canned unsweetened whole coconut milk
  • 3/4 c. pineapple juice
  • 1/4 c. chili-garlic sauce
  • 1/4 c. fresh lime juice
  • 1/4 c. packed light brown sugar
  • 3 cloves garlic, finely chopped
  • 2 tbsp. reduced-sodium soy sauce
  • 1 tbsp. finely grated peeled ginger (from one 2" piece)
  • 2 lb. boneless, skinless chicken thighs (about 8 small)
  • Kosher salt
  • Vegetable oil, for grilling
  • 1 pineapple, sliced into rounds
  • 1/4 c. packed fresh cilantro leaves

Instructions
 

  • In a large bowl, whisk milk, pineapple juice, chili-garlic sauce, lime juice, brown sugar, garlic, soy sauce, and ginger until well combined. Add chicken and toss to coat. Cover and refrigerate at least 20 minutes or up to 4 hours.
  • Remove chicken from marinade and transfer to a baking sheet, letting excess marinade drip back into bowl; season chicken all over with 3/4 teaspoon salt. Reserve marinade.
  • Prepare a grill for medium-high heat; preheat 5 minutes. (Alternatively, use a grill pan.) Lightly brush grates with oil.
  • Meanwhile, transfer marinade to a medium saucepan and bring to a boil over medium-high heat. Continue to boil, stirring occasionally, until marinade is thickened, about 5 minutes. Remove from heat.
  • Grill chicken and pineapple, turning once, until chicken is lightly charred in places and an instant-read thermometer inserted into thickest part of chicken registers 165° and pineapple is tender and lightly charred, 8 to 10 minutes.
  • Transfer pineapple and chicken to a platter, drizzle with sauce, and sprinkle with cilantro.

Nutrition

Calories: 442kcalCarbohydrates: 33gProtein: 32gFat: 20gSaturated Fat: 9gCholesterol: 142mgSodium: 949mgPotassium: 722mgFiber: 2gSugar: 27gCalcium: 56mgIron: 3mg
Keyword Spicy Coconut Grilled Chicken
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