Grilled Spicy Coconut Chicken Thighs

If you put a big platter of these grilled spicy coconut chicken thighs in front of your friends or family, I guarantee no one will be able to resist. They don’t even have to like spicy food, or chicken thighs, and they will be diving in. There’s just something seductive about these glazed and charred thighs. Bon Appétit shared these a few months ago and I was THERE FOR IT. I quickly gathered all the required ingredients and set to making these for myself.

They are loaded with flavor from the spicy coconut marinade, flavored with sambal oelek, brown sugar, coconut milk, lime, garlic and ginger. I made a double batch and marinated the meat in half, then reduced the other half and glazed the thighs as they cooked to further layer on the flavor.I like to grill, but this year I’ve become obsessed. I would say at least a third of the meals I’ve cooked at home this summer have been on the grill. It’s nice not to heat up the kitchen too much, plus I like to peak out at my garden and ever-growing tomato plants (seriously, they are huge) whenever I head out to the grill. I’m partially just shocked that my plants are still alive, and partially shocked at how massive my plants have gotten. Granted, I won’t have tomatoes until October due to some poor seedling planting, but I’m like a proud mama when I look at them.I served these on a bed of coconut rice and drizzled some of the uber-popular spicy chii crisp on top for more spice and crunch, with more reserved sauce for dipping and drizzling. Because more is always more when it comes to, well, most everything that comes out of my kitchen.

Grilled Spicy Coconut Chicken Thighs

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• Author: Amanda
• Yield: 4 servings 1x

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Description

Chicken thighs marinated in chile sauce, coconut milk, garlic, ginger and lime juice are grilled and basted with more sauce to make the ultimate dinner for friends!

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Ingredients

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MARINADE/SAUCE:

• One 5-inch piece of fresh ginger, peeled and grated
• 8 garlic cloves, smashed, peeled and grated
• 1 can unsweetened coconut milk
• 1/3 to 1/2 cup sambal oelek
• 1/3 cup fresh lime juice
• 1/4 cup lightly packed light brown sugar
• 2 tablespoons kosher salt (preferably Diamond Crystal; reduce by half if using another brand)
• 3 tablespoons vegetable oil, plus more for greasing the grill

CHICKEN:

• 2 pounds boneless skinless chicken thighs
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving
• Spicy Chili Crisp, for drizzling, optional

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Instructions

1. In a medium mixing bowl, combine the ginger, garlic, coconut milk, chili paste, lime juice, brown sugar, salt and oil and whisk to combine. Remove 2/3 of the marinade to another bowl; set aside. Add the chicken thighs and toss to coat. If the chicken needs a little more marinade, pour some of the reserved marinade and toss again to coat. Cover and refrigerate for at least 1 hour, and up to 4 hours.
2. Preheat the grill to medium-high heat.
3. Pour the reserved marinade into a saucepan and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook, stirring occasionally, until the sauce is reduced and thick enough to brush on the chicken, 3 to 4 minutes. Pour half of the sauce into a bowl and take to the grill.
4. Clean the grill grates and brush generously with oil. Remove the chicken from the marinade, allowing the excess to drip off and place on the grill. Reduce the heat to medium and cook, turning once and basting a few times, until the chicken is starting to char and is cooked through. The temperature should read 165°. Remove from the grill and let rest for 5 minutes.
5. Transfer the chicken to a platter. Brush with some of the reserved sauce and serve any remaining on the side. Top with cilantro and the spicy chili crisp, if using. Serve with lime wedges on the side.

Notes

Inspiration: Spicy Coconut Grilled Chicken Thighs on bonappetit.com

• Category: Chicken, Grilling