Coconut Lemongrass Grilled Chicken Recipes

When Alex begged me to make something different for dinner last month, I knew it was time to try something tropical. I'd been scrolling through some recipes online when I found the idea for coconut marinated chicken, and honestly? It completely changed how we eat chicken in this house now.

Jump to:

• Why You Will Love This Recipe
• Ingredients For Coconut Marinated Chicken
• Instructions For Making Coconut Marinated Chicken
• Storage And Reheating Your Coconut Marinated Chicken
• Tips For The Best Coconut Marinated Chicken
• Frequently Asked Questions About Coconut Marinated Chicken
• Recipes You May Like
• Final Thoughts On Coconut Marinated Chicken
• Easy Coconut Marinated Chicken For Grill Or Stove

This recipe is pure magic. The coconut milk marinade is so tender and full of flavor, and the best part is you get this incredible sauce as a bonus. Donald actually said it tasted like a restaurant dish, which coming from him means everything. You can grill it, pan-fry it on the stove, or even bake it if that's what works for your kitchen. It's that kind of recipe.

If you love chicken dishes with real flavor, I think you'll also want to try my Honey Garlic Butter Chicken which has that same quick-weeknight energy but with a completely different taste profile.

Why You Will Love This Recipe

There's nothing complicated about this dish, and that's exactly what I love. Here's what makes it such a winner in our house:

• Takes just 25 minutes total if you use a quick marinade, or overnight if you want deeper flavor
• Works on the grill, stovetop, or in the oven depending on your mood
• The marinade becomes a gorgeous sauce without any extra effort
• Uses simple ingredients you probably already have at home
• Perfect for busy weeknight dinners or weekend entertaining
• Tender, juicy chicken every single time, no dry chicken here

Ingredients For Coconut Marinated Chicken

For The Marinade

• 1 can full fat coconut milk (14 oz/400g, though light works if that's what you have)
• 2 limes (zest all of it, plus 3 tablespoons juice)
• 1 tablespoon mild curry powder
• 2 teaspoons paprika
• 1 tablespoon fresh ginger, finely grated
• 3 garlic cloves, crushed
• 2 tablespoons hot sauce (Frank's or any brand you like)
• ¾ teaspoon salt
• Black pepper to taste

For The Chicken

• 1.5 pounds boneless, skinless chicken thighs (this is important, they stay juicier than breast meat)
• 1 tablespoon oil for cooking
• ¾ cup water (for the sauce)

For Garnish

• Fresh cilantro leaves (totally optional, but it looks pretty)

Instructions For Making Coconut Marinated Chicken

Preparing The Marinade

Grab a ziplock bag and combine the coconut milk, lime zest, lime juice, curry powder, paprika, ginger, garlic, hot sauce, salt, and black pepper. Give it a good shake to mix everything together. Add your chicken thighs and make sure they're completely covered in that beautiful marinade. Seal it up and pop it in the fridge.

Here's the honest truth about timing. You can marinate for three hours if you're in a rush, but overnight is when the real flavor magic happens. If you have the time, let it sit overnight. The flavors get deeper and the chicken gets even more tender.

Cooking Your Chicken

Remove the chicken from the ziplock bag and gently shake off the excess marinade. This part's important: save that marinade! You're going to turn it into sauce in just a minute.

Heat your grill to medium high, or warm a large skillet over medium high heat with a tablespoon of oil. If you're using the stovetop, you'll get a nice golden crust on your chicken, which is honestly my preferred method because it adds so much flavor.

Cook the chicken for about 7 minutes on the first side without moving it around. You want a good golden brown color. Flip it and cook for another 5 minutes on the second side, or until the internal temperature reaches 165 degrees. If your pieces are thicker, they might need a minute or two longer.

Transfer the cooked chicken to a plate and loosely cover it with foil. Let it rest for 5 minutes. This step matters more than you'd think because the chicken stays juicier when it gets that little rest time.

Making The Sauce

While the chicken is resting, pour that reserved marinade into a small saucepan. Add the ¾ cup water and bring it to a simmer over medium heat. Let it cook for at least 10 minutes, stirring occasionally. You're looking for it to thicken up a bit. This simmering time is really important because it makes sure the sauce is safe to eat (since it touched raw chicken), and it also lets all those flavors really come together.

Once it's ready, pour it into a sauce bowl and get ready to serve. This sauce is incredible over the chicken, and honestly, it's also great with rice or roasted vegetables.

Storage And Reheating Your Coconut Marinated Chicken

I usually have leftovers, and this dish keeps beautifully. Store your cooked chicken and sauce in separate airtight containers in the fridge for up to three days. The chicken and sauce together in the fridge actually taste even better the next day because the flavors continue to blend.

To reheat, gently warm the chicken in the sauce over medium low heat on the stovetop. You want to take your time here so the chicken doesn't dry out. It takes about 5 minutes to get everything warm and delicious again. You can also microwave individual portions for about a minute, though the stovetop method keeps everything more tender.

If you want to freeze it, you can keep this chicken and sauce in a freezer container for up to three months. Thaw it overnight in the fridge before reheating on the stovetop.

Tips For The Best Coconut Marinated Chicken

I've learned a few things making this recipe over and over, and I want to share what actually makes a difference:

• Chicken thighs matter. I know some people prefer chicken breast, but thighs stay so much more moist and tender with this marinade. That's my honest take after making both versions many times.
• Don't skip the resting time. Those 5 minutes after cooking really do keep the chicken juicier. I learned this the hard way when I skipped it once and noticed the difference immediately.
• Full fat coconut milk is worth it. Light coconut milk works, but the full fat version creates a richer sauce. If you only have light coconut milk, add a tablespoon of heavy cream to the sauce after simmering.
• Fresh ginger makes such a difference. Powdered ginger just doesn't have the same brightness that this recipe needs.
• Taste your marinade before cooking. Too spicy? Use less hot sauce. Not spicy enough? Add more. This is your kitchen and your taste buds matter.

Frequently Asked Questions About Coconut Marinated Chicken

How long should I marinate the chicken for the best flavor?

At minimum, three hours gets the job done. But honestly? Overnight is when this recipe really shines. I usually prep it the night before, and dinner practically makes itself the next day. The longer the chicken sits in that coconut marinade, the more tender and flavorful it becomes. If you're short on time, even 4 to 5 hours gives you great results, but I always try for overnight when I can plan ahead.

Can I use light coconut milk instead of full fat?

You absolutely can, and I've done it plenty of times. The sauce will be a bit thinner and less rich, but it still tastes good. If you go this route, add a tablespoon of heavy cream or a splash of coconut cream to the sauce after it simmers. This brings back some of that richness you'd have with full fat coconut milk. It's a small adjustment that makes a real difference in the final dish.

Is it safe to use the leftover marinade as a sauce?

Yes, and this is such a great question because food safety matters. Since the marinade touched raw chicken, you have to simmer it for at least 10 minutes before eating it. This kills any bacteria that might be present. I always make sure to do this simmering step, even though I'm usually eager to get dinner on the table. Ten minutes of simmering makes it completely safe.

Can I cook this chicken in the oven instead of on the grill or stovetop?

Absolutely. Preheat your oven to 400 degrees. Place the marinated chicken in a baking dish, pour a bit of the marinade over it, and bake for about 12 to 15 minutes depending on how thick your pieces are. You won't get the same golden crust you get from the grill or stovetop, but the chicken will be just as tender and flavorful. I sometimes do this in the winter when it's too cold to grill, and it works great.

Recipes You May Like

• Honey Garlic Chicken Thighs With A Crispy Glaze gives you that same quick-weeknight energy with a totally different flavor. It's one of our go-to recipes when we want something fast but still impressive.
• Baked BBQ Chicken Thighs is perfect if you want another reason to use chicken thighs in your cooking. The BBQ flavor profile is totally different from this tropical marinade, so it's great for variety.
• Creamy Chicken Piccata With Lemon And Capers is my choice when we want something that feels a bit fancier but is still easy enough for a regular Tuesday dinner.

Final Thoughts On Coconut Marinated Chicken

This recipe has honestly become one of our favorites for busy weeks when I need something that tastes impressive but doesn't keep me in the kitchen forever. The coconut marinated chicken is tender, flavorful, and comes together with ingredients that are actually easy to find. Best of all, it works with whatever cooking method makes sense for your day.

The sauce alone is worth making this recipe. I've started making extra sauce just to have it in the fridge for drizzling over rice or vegetables. Sarah actually asked me to double the sauce last week because she loves it that much.

Give this one a try and let me know how your family loves it. If you make it, I'd love to hear about your version. Save this to Pinterest for when you're looking for an easy weeknight dinner that actually tastes like you spent way more time on it than you did.

Print