Spicy Coconut Grilled Chicken

A tasty spicy coconut grilled chicken breast marinated with Thai flavours. This easy chicken recipe can be made ahead and cooked on the BBQ or grill.

The marinade for this grilled chicken recipe is simply coconut cream, chilli, ginger and garlic.  Add lime and cilantro (coriander to the Brits) and you are good to go!  I use this marinade on my mushrooms and tofu skewers for a vegetarian option too.

This Thai grilled chicken recipe is one of my very early recipes and goes as far back as when the Chief Taster and I were first dating. It used to be a firm favourite with our friends too and I once used it as a bribe for a friend to paint our hallway for us. I like to offer food as bribes at times. Chicken and cheesecake always works!

Although I used boneless chicken breasts for this grilled chicken recipe you could happily use this marinade on chicken thighs or drumsticks.  Just ensure that you score the chicken so that the marinade works its magic.

Other Chicken Recipes To Try

Chicken Fajita Salad

Tandoori Chicken Skewers

Keto Chipotle Grilled Chicken

Chicken Shawarma

Lemon Dill Chicken

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Spicy Coconut Grilled Chicken

An easy grilled chicken recipe with a Thai marinade

Course BBQ, Main

Cuisine Thai

Keyword BBQ recipes, Easy chicken recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Marinade 1 hour hour

Total Time 25 minutes minutes

Servings 4 people

Calories 382kcal

Author Angela Coleby

Ingredients

• 4 Chicken breasts boneless

Marinade

• 400 ml coconut cream tinned
• 4 cloves garlic peeled & chopped
• 3 green chillies chopped
• 1 tablespoon Ginger, fresh peeled & chopped
• 2 limes zest & juice
• 1 tablespoon monkfruit or other low carb sweetener
• ½ cup coriander fresh

US Customary - Metric

Instructions

• Place the coconut cream in a blender with all the other ingredients (except the chicken) and blend the mixture for a few seconds until well mixed.
  
• Make 3 diagonal cuts across the chicken breasts, arrange in a dish and pour over the coconut marinade. Cover and marinade in the fridge for a minimum of 60 minutes.
  
• Preheat the grill to a medium setting. Arrange the chicken, skin side down in a grill pan and spread over some of the marinade.
  
• Grill for 10-15 minutes, turning and basting. Allow slightly longer to cook the skin side of the chicken.
  
• While the chicken is cooking, gently heat the remaining marinade in a saucepan. Do not boil as it may start to separate.
  
• Serve the chicken with the sauce.
  

Notes

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1serving | Calories: 382kcal | Carbohydrates: 5g | Protein: 56g | Fat: 15g

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