Fire up your grill and get ready for a tropical twist! This Spicy Coconut Grilled Chicken is pure paradise on a plate — a glorious fusion of sweet, heat, and creamy coconut that infuses juicy chicken thighs with irresistible island flavor. Whether you’re hosting a summer BBQ or just want to escape the ordinary, this recipe is an absolute crowd-pleaser.
Why You’ll Love This Recipe
- Big, Bold Flavors: Each bite of Spicy Coconut Grilled Chicken is juicy and vibrant, thanks to a marinade layered with coconut milk, pineapple, and chili-garlic sauce.
- Perfect for Entertaining: This dish feels fun and festive — ideal for impressing guests at summer cookouts or casual weeknight dinners.
- Easy Prep, Showstopping Results: Most of the work happens in the marinade; grilling brings out smoky-sweet and spicy notes effortlessly.
- Tropical Vibes All Year: Fresh pineapple and a hit of cilantro brighten things up, so you get a taste of vacation any day of the week!
Ingredients You’ll Need
You might be surprised that something so packed with flavor is made from kitchen staples plus a few fresh tropical touches. Every ingredient in this Spicy Coconut Grilled Chicken counts, lending its own delicious flair — creamy, tangy, spicy, or sweet — and together, they create absolute magic!
- Canned unsweetened whole coconut milk: Gives the marinade lush creaminess and subtle coconut flavor that soaks wonderfully into the chicken thighs.
- Pineapple juice: Adds sunshine-sweet brightness, balances heat, and helps tenderize the chicken.
- Chili-garlic sauce: Brings the heat! Adjust the amount if you prefer more or less kick.
- Fresh lime juice: Lends zesty tang that keeps the flavors fresh and vibrant.
- Light brown sugar: Rounds out the marinade with just enough caramel sweetness.
- Garlic cloves: Finely chopped for that savory punch and depth.
- Reduced-sodium soy sauce: Balances the sweetness with saltiness and umami.
- Fresh ginger: Use a microplane to grate it finely and add aromatic warmth.
- Boneless, skinless chicken thighs: Rich, juicy, and perfect for soaking up all those flavors — thighs stay tender on the grill.
- Kosher salt: For seasoning just before grilling; don’t skip it!
- Vegetable oil: To brush on the grill so nothing sticks.
- Fresh pineapple rounds: Grilled until caramelized, they add a sweet, tangy pop that goes hand-in-hand with the chicken.
- Fresh cilantro leaves: A finishing herbal sprinkle that brings everything together.
Variations
One of the best things about Spicy Coconut Grilled Chicken is how easily you can riff on it. Tweak the marinade, switch your protein, or adjust the toppings — this recipe is begging for your personal touch to match your mood or pantry!
- Less Spicy, More Sweet: Replace some chili-garlic sauce with extra pineapple juice if you want a milder, more tropical flavor vibe.
- Swap the Chicken: Try this marinade with shrimp, tofu, or pork — it’s truly versatile and works beautifully with other proteins.
- Dairy-Free Herby Finish: If you’re not a cilantro fan, finish with chopped Thai basil or mint for a different herbal twist.
- Veggie-Loaded: Grill bell peppers, red onion, or zucchini alongside the pineapple for a burst of color and extra charred flavor.
How to Make Spicy Coconut Grilled Chicken
Step 1: Make the Flavor-Packed Marinade
Start by whisking together coconut milk, pineapple juice, chili-garlic sauce, lime juice, brown sugar, chopped garlic, soy sauce, and ginger in a large bowl. The mixture should look appetizingly creamy and fragrant — tasting it at this stage will get you excited! Add the chicken thighs, making sure they’re well coated, then cover and pop everything in the fridge for at least 20 minutes (or up to 4 hours for deeper flavor).
Step 2: Prep Chicken & Reserve Marinade
Once marinated, lift the chicken pieces out and let the extra marinade drip back into the bowl — we’ll use that later. Arrange the chicken on a baking sheet, sprinkle it with kosher salt, and set the reserved marinade aside. This is also a great time to fire up your grill or grill pan!
Step 3: Get Your Grill Hot & Ready
Heat your grill (or grill pan) to medium-high and preheat for five minutes to ensure those beautiful char marks. Brush the grates lightly with oil so nothing sticks and everything gets that gorgeous, smoky finish.
Step 4: Reduce the Sauce
While the grill heats up, bring the reserved marinade to a boil in a saucepan. Let it bubble away for about five minutes, stirring now and then, until it’s thickened and glossy. This step intensifies the flavor and ensures it’s safe for drizzling over the finished chicken.
Step 5: Grill Chicken & Pineapple
Place the chicken thighs and fresh pineapple rounds on the grill, turning once, until they’re nicely charred and caramelized. The chicken should reach 165°F inside and stay super juicy, which usually takes about 8-10 minutes. The pineapple gets dreamy grill marks and even sweeter in the process!
Step 6: Assemble & Finish With Flair
Arrange the grilled chicken and pineapple on a platter, then drizzle that thickened coconut sauce all over. Finish with a generous sprinkle of cilantro for an herby, fresh pop. You’re done — dig in and savor the tropical magic!
Pro Tips for Making Spicy Coconut Grilled Chicken
- Marinate for Extra Flavor: Letting the chicken soak in the coconut-pineapple marinade for up to four hours intensifies the sweet heat and ensures ultra-juicy meat.
- Sauce Safety: Always cook the reserved marinade thoroughly before drizzling to concentrate flavor and make it safe to eat.
- Char, Not Burn: Keep your grill at medium-high and avoid pressing or poking the chicken so you get golden grill marks without drying out the meat.
- Perfect Pineapple: Brush pineapple slices lightly with oil and watch closely — they grill quickly and add a caramelized sweetness that’s irresistible!
How to Serve Spicy Coconut Grilled Chicken
Garnishes
Don’t skip the finishing touches! A sprinkle of fresh cilantro brightens up every bite of Spicy Coconut Grilled Chicken, and a scatter of thinly sliced red chili or scallions adds extra color and heat for those who love a little more punch.
Side Dishes
This chicken loves to be paired with coconut rice or fragrant jasmine rice—it soaks up all that luscious sauce. Try serving it with a crisp cucumber salad or lightly charred veggies to keep those tropical flavors front and center.
Creative Ways to Present
For a fun twist, slice the chicken and pineapple and arrange in lettuce cups for a bright, hand-held appetizer. Or skewer the chicken before grilling for party-perfect kebabs. When serving family style, pile everything high on a platter and pour that thickened coconut sauce right over the top for a feast everyone will fight for!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the chicken cool, then transfer to an airtight container. It’ll keep in the fridge for about three days, and the flavors continue to meld—perfect for lunch the next day!
Freezing
To freeze, place cooled Spicy Coconut Grilled Chicken (sauce and pineapple included!) in freezer-safe bags or containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat or in the microwave, adding a splash of extra coconut milk or water to keep everything moist and juicy. Give the sauce and pineapple a little stir to distribute all those dreamy flavors.
FAQs
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Can I use chicken breasts instead of thighs?
Yes, chicken breasts work as a substitute! Just be sure not to overcook, as breasts can dry out faster than thighs. Check for doneness (165°F) and pull them off the grill as soon as they’re cooked through.
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What if I don’t have a grill or grill pan?
No worries! You can roast the marinated chicken and pineapple in a 425°F oven, using a wire rack over a baking sheet to mimic those caramelized edges. Broil briefly at the end for extra char.
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Is this Spicy Coconut Grilled Chicken gluten-free?
As long as you use gluten-free soy sauce (or tamari), this dish is naturally gluten-free. Always check your labels just to be safe!
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How spicy is Spicy Coconut Grilled Chicken?
It delivers a balanced, gentle heat thanks to the chili-garlic sauce, but it’s easy to tailor! Use less chili-garlic sauce for a milder flavor or add an extra spoonful for more fire.
Final Thoughts
If you’re ready to wow your family (or just treat yourself), Spicy Coconut Grilled Chicken is a must-make! The flavors dance on your tongue and the process is truly simple—whatever the season, this dish will transport you straight to the tropics. Grab your grill tongs and make tonight a little more delicious!
Print
Spicy Coconut Grilled Chicken Recipe
- Prep Time: 15 mins
- Total Time: 50 mins
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Grilling
- Cuisine: Tropical
- Diet: Gluten Free
Description
This Spicy Coconut Grilled Chicken recipe is a perfect blend of tropical flavors with a kick of heat. Tender chicken thighs marinated in a mix of coconut milk, pineapple juice, and chili-garlic sauce, then grilled to perfection. Served with charred pineapple slices and a flavorful sauce, this dish is a true crowd-pleaser for any barbecue or summer gathering.
Ingredients
Marinade:
- 1 cup canned unsweetened whole coconut milk
- 3/4 cup pineapple juice
- 1/4 cup chili-garlic sauce
- 1/4 cup fresh lime juice
- 1/4 cup 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)
Chicken:
- 2 lb. boneless, skinless chicken thighs (about 8 small)
- Kosher salt
- Vegetable oil, for grilling
- 1 pineapple, sliced into rounds
- 1/4 cup packed fresh cilantro leaves
Instructions
- Step 1: In a large bowl, whisk together coconut milk, pineapple juice, chili-garlic sauce, lime juice, brown sugar, garlic, soy sauce, and ginger. Add chicken, toss to coat, cover, and refrigerate for at least 20 minutes or up to 4 hours.
- Step 2: Remove chicken from marinade, season with salt, and set aside. Reserve marinade.
- Step 3: Preheat grill for medium-high heat and lightly oil the grates.
- Step 4: Boil reserved marinade in a saucepan until thickened, about 5 minutes.
- Step 5: Grill chicken and pineapple until cooked through.
- Step 6: Serve grilled chicken and pineapple drizzled with the sauce and garnished with cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 442
- Sugar: 27 g
- Sodium: 949 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 142 mg
