Spicy Coconut Grilled Chicken Thighs

We’re obsessed with this spicy coconut sauce on grilled chicken thighs. I want to find a way to put the sauce on everything. It has the perfect combination of sweet, spicy and fresh with lots of garlic and fresh ginger, coconut milk, a bit of hot chili paste, fresh lime and brown sugar to round out the flavors.
It is super easy to put together you can marinate it for 15 minutes or several hours.
I’m using Heinen’s Gerber’s Boneless Chicken Breasts because I think the quality makes a big difference especially when I’m making a dish that will be reheated later. I want the best quality. I also like that I’m not feeding my family any additives or hormones

This quick recipe is great for meal prep because it can be made in a short amount of time portioned into individual meal prep dishes and served throughout the week. We love it for lunch at the office and busy week night dinners. The sauce keeps it’s flavor and also keeps the chicken tender and moist.

Spicy Coconut Grilled Chicken Thighs

serves 4

INGREDIENTS

1 3″ piece fresh ginger
5 garlic cloves
¾ cup coconut milk
¼ cup hot chili paste (such as sambal oelek)
¼ cup fresh lime juice
2 Tbsp. light brown sugar
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
2 Tbsp. vegetable oil, plus more for grill
8 skinless, boneless chicken thighs
½ cup cilantro leaves with tender stems
Lime wedges (for serving)

Serve with prepared white rice and sautéed zucchini.

4 servings white rice
2 medium zucchinis cut into quarter rounds.
Olive oil
kosher salt + fresh pepper

METHOD

Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.
Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.
Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.
While the chicken is cooking sautéed the cut zucchini in olive oil until tender but not too soft. Season to taste.
Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.