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
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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
