Best Grilled Thai Coconut Chicken Thighs Recipes

Grilled Thai Coconut Chicken Thighs image

Provided by MixnVixn

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 image

Provided by MixnVixn

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