Thai Coconut Marinated Chicken with Peanut Lime Sauce
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.
Servings5 Portions
Prep Time15 Mins
Cook Time10 Mins
Difficulty
Intermediate
Ingredients
5
- chicken thigh fillets750 g
- garlic1 tsp
- ginger1 tsp
- chili1 tsp
- lemongrass1 stalk
- coriander powder0.5 tsp
- turmeric powder0.8 tsp
- curry powder0.5 tsp
- brown sugar1 tbsp
- fish sauce1 tbsp
- coconut milk0.8 cup
- cooking oil1 tbsp
- smooth peanut butter1 tbsp
- hoisin sauce2 tbsp
- lime juice0.5 tbsp
- chili paste0.5 tsp
- fresh cilantro2 tbsp
- red chili1
- lime wedges4
Step-by-Step Instructions
01
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.
02
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.
03
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.
04
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.
05
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.
