Grilled Thai Chicken
A bright, savory grilled chicken marinated in coconut milk, fish sauce, lime, herbs, and spice.
Ingredients
- 1 cup coconut milk mix before measuring
- 1/3 cup nam pla (Asian fish sauce)
- 1/4 cup freshly squeezed lime juice
- 4 cloves garlic peeled and minced
- 2 shallots peeled and minced
- 1/2-1 teaspoon hot sauce such as Sriracha; adjust to taste
- 1/2-1 teaspoon red pepper flakes adjust to taste
- 1 1/2 tablespoons sugar
- 1/2 cup fresh cilantro chopped
- freshly ground black pepper to taste
- 5-6 chicken breasts bone-in and skin-on
- 1 fresh lime for garnish, cut into wedges
Instructions
- In a bowl or large resealable bag, whisk together the coconut milk (stirring it first), nam pla, lime juice, minced garlic, minced shallots, hot sauce, red pepper flakes, sugar, chopped cilantro, and a few grinds of black pepper until the sugar dissolves.
- Add the chicken breasts to the bag or container, coat thoroughly with the marinade, remove excess air if using a bag, and seal.
- Refrigerate and marinate for at least 4 hours, turning the bag occasionally; overnight marinating is recommended for deeper flavor.
- Preheat your grill or grill pan to medium-high heat and oil the grates lightly to prevent sticking.
- Grill the chicken, skin-side down first, turning as needed, until the thickest part reaches an internal temperature of 160ºF and the juices run clear.
- Remove from the grill and let rest a few minutes, then serve with lime wedges for squeezing over the chicken.
Equipment
- large resealable bag or nonreactive container
- Grill or Grill Pan
- Meat Thermometer
Notes
- Stir the coconut milk before measuring to combine solids and liquid.
- Marinate at least 4 hours for good flavor, overnight if possible.
- Adjust hot sauce and red pepper flakes to your spice preference.
- Cook chicken to a safe internal temperature of 160ºF and let it rest a few minutes before serving.