Thai Coconut Grilled Chicken Thighs Recipes

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GRILLED THAI COCONUT CHICKEN THIGHS



Grilled Thai Coconut Chicken Thighs image

This is one of my fam's favorite dishes (my 8 yr old son, P1, loves it!) and it's super easy to make too. Lots of chopping, but I find that more therapeutic then shopping sometimes :) COOKING NOTE: Sometimes I hate to use the grill so this does well in the broiler too. Just use a baking sheet lined with foil topped with a non-coated cooling rack. Also fill bottom of pan with 1/2 cup of water to help cook evenly and keeps the meat juicy. Based a few times to get a nice thick, saucy coating.

Provided by MixnVixn

Categories     Chicken Thigh & Leg

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs chicken thighs, boneless, skinless, rinsed and patted dry
1 (16 ounce) can unsweetened coconut milk
1 cup hoisin sauce (I use Koon Chun brand)
1/2 cup water
1/4 cup red onion, chopped
2 garlic cloves, minced
1 tablespoon fresh gingerroot, grated (you can leave the skin on)
1 bunch green onion, chopped (white parts included, reserve some for garnish)
1 tablespoon fresh Thai basil, chopped
1/8 teaspoon garlic salt (or to taste)
1/2 teaspoon fresh cracked black pepper (or to taste)
2 teaspoons sesame oil

Steps:

  • Combined all prepared marinated items in a large Ziploc baggie along with chicken thighs. Seal baggie and massage marinade into the chicken well. Let set in frig for 1 hour to overnight. The longer they sit, the more flavor they will develop.
  • Preheat grill to reach med-high heat. Brush hot grill with olive oil so meat doe not stick. Strain off marinade into a small sauce pan, bring to a boil then lower heat to simmer until reduces to a thick consistency. Reserve half and use remaining as basting sauce during grilling process.
  • Grill chicken for about 12 minutes on each side, basting with marinade reduction often.
  • Remove from grill. top with reserved chopped green onion and serve reserved marinade reduction on side. I also like to serve mine with Green Sticky Rice and Orange Broccoli :).

Nutrition Facts : Calories 882.2, Fat 63.4, SaturatedFat 31.9, Cholesterol 193, Sodium 1227.9, Carbohydrate 35.6, Fiber 2.9, Sugar 18.6, Protein 44.5

THAI COCONUT GRILLED CHICKEN THIGHS



Thai Coconut Grilled Chicken Thighs image

This is one of my fam's favorite dishes (my 8 yr old son, P1, loves it!) and it's super easy to make too. Lots of chopping, but I find that more therapeutic then shopping sometimes :) COOKING NOTE: Sometimes I hate to use the grill so this does well in the broiler too. Just use a baking sheet lined with foil topped with a non-coated cooling rack. Also fill bottom of pan with 1/2 cup of water to help cook evenly and keeps the meat juicy. Based a few times to get a nice thick, saucy coating.

Provided by MixnVixn

Categories     Chicken Thigh & Leg

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs boneless skinless chicken thighs, rinsed and patted dry
1 (16 ounce) can unsweetened coconut milk
1 tablespoon blackstrap molasses or 1 tablespoon honey
2 teaspoons seasoned rice vinegar
1 teaspoon chinese hot sauce (more or less to taste)
2 teaspoons sesame oil
1/2 cup water
1/4 cup red onion, chopped
2 garlic cloves, minced
1 tablespoon fresh gingerroot, grated (you can leave the skin on)
1 bunch green onion, chopped (white parts included, reserve some for garnish)
1 tablespoon fresh Thai basil, chopped
1/2 teaspoon fresh cracked black pepper (or to taste)

Steps:

  • Combined all prepared marinated items in a large Ziploc baggie along with chicken thighs. Seal baggie and massage marinade into the chicken well. Let set in frig for a minimum of 1 hour to overnight. The longer they sit, the more flavor they will develop.
  • Preheat grill to reach med-high heat. Brush hot grill with olive oil so meat doe not stick. Strain off marinade into a small sauce pan, bring to a boil then lower heat to simmer until reduces to a thick consistency. Reserve half and use remaining as basting sauce during grilling process.
  • Grill chicken for about 12 minutes on each side, basting with marinade reduction often.
  • Remove from grill. top with reserved chopped green onion and serve reserved marinade reduction on side. I also like to serve mine with Green Sticky Rice and Orange Broccoli :).

Nutrition Facts : Calories 546.6, Fat 35.4, SaturatedFat 24.1, Cholesterol 188.9, Sodium 250, Carbohydrate 11, Fiber 1.1, Sugar 4, Protein 47.8

THAI GRILLED CHICKEN THIGHS



Thai Grilled Chicken Thighs image

Sweet, spicy, tender, Thai-inspired grilled chicken thighs are always the life of the party at our annual family reunions. See for yourself ... Garnish with lime wedges and chopped cilantro if desired.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Asian

Time 2h25m

Yield 6

Number Of Ingredients 10

2 pounds boneless, skinless chicken thighs
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons sherry
2 tablespoons brown sugar
2 tablespoons sweet chili sauce
1 tablespoon minced garlic
1 tablespoon Sriracha sauce
1 tablespoon sesame oil
1 teaspoon lemongrass paste

Steps:

  • Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
  • Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
  • Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.

Nutrition Facts : Calories 292.5 calories, Carbohydrate 8.7 g, Cholesterol 85.1 mg, Fat 17.2 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 4.5 g, Sodium 659.1 mg, Sugar 6.4 g

THAI-INSPIRED GRILLED CHICKEN THIGHS



Thai-Inspired Grilled Chicken Thighs image

If you're a grilled chicken thigh and Asian food fan, you're in for a treat. This marinade has the perfect combination of savory-sweet-spicy-salty, and these juicy thighs will make your entire family happy. Serving suggestions would be jasmine rice, grilled or stir-fried veggies, or a chilled cucumber salad. Garnish with chopped cilantro and serve with lime wedges on the side.

Provided by lutzflcat

Categories     World Cuisine Recipes     Asian

Time 2h21m

Yield 4

Number Of Ingredients 11

¼ cup soy sauce
¼ cup fish sauce
3 tablespoons brown sugar
2 tablespoons chopped cilantro
1 tablespoon sesame oil
1 tablespoon minced fresh ginger root
1 tablespoon Sriracha sauce
1 tablespoon minced garlic
1 tablespoon lime juice
1 teaspoon lemongrass paste (such as Gourmet Garden®)
2 pounds boneless, skinless chicken thighs

Steps:

  • Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.
  • Put chicken thighs in a resealable plastic bag, pour marinade over chicken, and marinate for 2 hours or overnight for an even better flavor.
  • Preheat the grill to medium-high heat and oil the grate.
  • Remove chicken thighs from marinade, discarding marinade.
  • Grill chicken thighs until they are no longer pink in the center and the juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove from grill and allow to rest for a few minutes before serving.

Nutrition Facts : Calories 443.5 calories, Carbohydrate 13.4 g, Cholesterol 127.7 mg, Fat 25.8 g, Fiber 0.4 g, Protein 37.3 g, SaturatedFat 6.7 g, Sodium 2309.5 mg, Sugar 10.8 g

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