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. 
[tasty-recipe id=”37419″]
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