
This Thai coconut marinated chicken is juicy, fragrant, and deeply savory with lemongrass, ginger, garlic, fish sauce, and warm spices. A quick peanut-lime sauce adds creamy sweetness and tang, making it perfect with rice, salad, or grilled vegetables.
In a large bowl, whisk together the garlic, ginger, chili, lemongrass, coriander powder, turmeric, curry powder, brown sugar, fish sauce, and coconut milk until well combined.
Add the chicken thigh fillets and turn until fully coated. Cover and refrigerate for 24 to 48 hours so the coconut marinade can tenderize and flavor the chicken.
When ready to cook, lightly oil a grill, barbecue, or large skillet. Heat over medium heat, or medium-low if your pan runs hot, to prevent the coconut marinade from scorching.
Lift the chicken from the marinade and let the excess drip off. Cook for about 5 minutes on the first side, until golden and caramelized.
Turn the chicken and cook for another 4 to 5 minutes, or until the second side is browned and the thickest part reaches 165°F / 74°C.
Transfer the chicken to a plate, loosely cover with foil, and rest for 5 minutes before slicing or serving.
For the sauce, combine the peanut butter, hoisin sauce, lime juice, and chili paste in a small microwave-safe bowl. Microwave for 30 seconds, then stir until smooth.
Serve the chicken warm with the peanut-lime sauce, chopped cilantro, sliced chili, and lime wedges.
Use full-fat coconut milk for the richest marinade and best caramelization. Do not skip the long marinating time; this recipe relies on it for flavor and tenderness. If cooking in a skillet, wipe out burnt bits between batches and keep the heat moderate. Leftovers keep well in an airtight container in the refrigerator for up to 3 days.