Description
This Thai Coconut Marinated Chicken recipe features tender chicken thigh fillets marinated in a flavorful blend of coconut milk, garlic, ginger, lemongrass, and aromatic spices. The chicken is cooked in a skillet to achieve a caramelized and golden crust, then served with a creamy, tangy peanut hoisin sauce and fresh lime wedges. Perfect for a vibrant and satisfying meal with authentic Thai flavors.
Ingredients
Scale
Marinade and Chicken
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp chilli, finely chopped (or paste, adjust quantity to taste)
- 1 lemongrass stalk or paste, white part only, finely chopped
- 1 1/2 tsp coriander powder
- 3/4 tsp turmeric powder
- 1/2 tsp curry powder (any type)
- 1 tbsp brown sugar
- 2 1/2 tbsp fish sauce (or soy sauce as substitute)
- 3/4 cup full-fat coconut milk
- 750 g – 1 kg (1.5 – 2 lb) chicken thigh fillets, skinless and boneless
- Oil for cooking
Sauce
- 1/2 cup coconut milk
- 1 tbsp smooth peanut butter
- 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
- Finely chopped coriander/cilantro and extra chilli for garnish
- Lime wedges, for serving (highly recommended)
Instructions
- Prepare the marinade and marinate chicken: In a large bowl, combine minced garlic, ginger, chilli, lemongrass, coriander powder, turmeric powder, curry powder, brown sugar, fish sauce, and 3/4 cup coconut milk. Stir well to create the marinade. Add chicken thigh fillets and coat thoroughly. Cover with cling wrap and refrigerate for 24 to 48 hours to allow flavors to fully develop. Marinating is essential for this recipe.
- Heat the cooking oil: Brush your BBQ with oil if grilling, or heat 1 tablespoon of oil in a skillet over medium heat. Adjust to medium-low heat if your stove runs hot to avoid burning the marinade.
- Cook the chicken: Remove chicken from the marinade and gently shake off excess marinade. Place chicken in the heated skillet. Cook the first side for about 5 minutes or until caramelized and golden brown. Flip and cook the other side for another 4 minutes until caramelized and cooked through.
- Rest the chicken: Transfer cooked chicken to a serving plate. Cover loosely with foil and let rest for 5 minutes to allow juices to redistribute.
- Make the sauce: In a bowl, combine 1/2 cup coconut milk, peanut butter, hoisin sauce, lime juice, minced garlic, and chilli paste. Mix briefly then microwave for 30 seconds. Stir until smooth. Serve the sauce warm or at room temperature; it will thicken slightly upon cooling.
- Serve: Garnish the rested chicken with finely chopped coriander and extra chilli if desired. Serve alongside lime wedges and the prepared sauce for dipping.
Notes
- Chilli heat can be adjusted according to taste preferences.
- If lemongrass is unavailable, lemongrass paste works equally well.
- Using skinless, boneless chicken thigh fillets ensures the chicken stays juicy and tender.
- Optionally, the chicken can be baked after searing for extra thorough cooking: preheat oven to 180°C (350°F), sear chicken in skillet as directed, then transfer to oven-safe dish and bake for 10-15 minutes until cooked through.
- Full-fat coconut milk is recommended for richness; light versions may alter texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Keywords: Thai chicken, coconut marinated chicken, chicken thigh recipe, Thai marinade, peanut sauce, coconut milk chicken, Asian chicken recipe
