Grilled Coconut Chicken

5 from 2 votes
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This Grilled Coconut Chicken is a vibrant chicken dish with great flavor and a kick of spice. It’s perfect for summertime grilling!

These boneless chicken thighs are marinated in Asian-inspired flavors, placed on a hot grill, and topped with deliciously garlicky veggies.

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Grilled chicken thighs on a bed of white rice, garnished with sliced bell peppers, onions, and herbs in a bowl, with chopsticks on the side.

This is my FAVORITE chicken recipe we’ve developed on Fit Foodie Finds in perhaps 5 years. Everyone on the team has been raving about this coconut chicken, and we’ve been making it for our families since I first tested it. This dish is not only vibrant in flavor and color but comes together super easily ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

Give your chicken 2.5 hours to marinate, and you’ll have an incredibly tender, juicy chicken that’s perfect for serving with our sticky rice and colorful veggies.

Key Ingredients for Grilled Coconut Chicken

  • Coconut milk: A staple in Asian-inspired cooking, coconut milk adds a creamy and slightly sweet taste to the marinade.
  • Chili garlic sauce: This chili garlic sauce packs a punch of heat and flavor. Use as much or as little as you prefer, depending on your spice tolerance.
  • Rice vinegar: This adds acidity to the marinade and balances out the flavors.
  • Sriracha: What gives this chicken a touch of spice is the addition of Sriracha. Feel free to adjust the amount according to your desired spice level.
  • Soy sauce: One of the key ingredients in this recipe, soy sauce adds a salty and savory flavor to the marinade.
  • Fresh lime juice: Fresh lime juice adds a vibrant and zesty flavor to the chicken and helps to tenderize the meat.
  • Ginger: This aromatic root adds a warm and slightly spicy flavor to the marinade.
  • Honey: Honey adds a touch of sweetness to balance out the heat and acidity in the marinade.
  • Boneless skinless chicken thighs: Chicken thighs are preferred for this recipe as they are more flavorful and tender compared to chicken breasts. 
  • Mini bell peppers: These colorful peppers add a nice crunch and sweetness to the dish.
  • Cilantro: Fresh herbs like cilantro add a burst of freshness and flavor to the grilled chicken.
  • Outdoor grill: The best cooking method for giving the chicken a smoky and charred flavor. If you don’t have an outdoor grill, we’ve provided baking directions as well.

Don’t Have Garlic Chili Sauce?

Substitute it for 1 tablespoon of sriracha and 3 tablespoons of minced garlic. It will have a slightly different flavor, but it will still be delicious!

Can’t find mini peppers?

If you can’t find mini peppers, feel free to use two large bell peppers. Snow peas or green beans would also taste great.

Tasty Additions we’re loving

Add a fried egg or avocado slices on top for an extra indulgent and tasty meal. 

Our Top Tip for Grilled Coconut Chicken

To ensure even cooking and prevent burning, make sure to flatten out the chicken thighs before marinating. This will also help the marinade penetrate the meat better. 

Don’t have a grill?

Baking instructions: Transfer the chicken thighs and the marinade to an oven-safe dish. Bake at 400ºF for 18-20 minutes or until the internal temperature reaches 160ºF-165ºF.

A bowl of sliced red onions, red and orange bell peppers, garnished with fresh cilantro.

How to Store & Freeze

If you have any leftovers, store them in an airtight container in the fridge for up to 3-4 days. This recipe is great for meal prep!

To freeze, let the chicken cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. It will keep well for up to 3 months.

What to Serve with Grilled Coconut Chicken

This grilled coconut chicken would taste great with our Instant Pot Coconut Rice, Herby Cucumber Tomato Salad, or Papaya Salad.

For dessert, try our favorite summer picks like these Classic Lemon Bars, Strawberry Banana Blender Muffins, or Easy Coconut Key Lime Pie Bars!

5 from 2 votes

Grilled Coconut Chicken Recipe

Spice up your summer with this grilled coconut chicken recipe! Tender chicken thighs marinated in a flavorful mix of Asian-inspired flavors then grilled to perfection. This dish is bursting with flavor and makes a delicious meal on its own or on a bed of rice.
Prep: 2 hours 30 minutes
Cook: 15 minutes
Total: 2 hours 45 minutes
Servings: 4
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Ingredients 

Marinade

Other Ingredients

  • 1-1.5 lbs. boneless skinless chicken thighs
  • 1 tablespoon avocado oil
  • ½ small red onion, sliced
  • ½ teaspoon sea salt
  • 2 cloves garlic, minced
  • 2 cups sliced mini bell peppers
  • 1 teaspoon rice vinegar
  • Squeeze of fresh lime juice
  • 2 tablespoons fresh chopped cilantro

Instructions 

  • Add all of the ingredients for the marinade to a bowl and whisk to combine.
  • Next, add the chicken to the marinade. Turn the chicken over a few times in the marinade and be sure it is completely covered. Cover the bowl and allow the chicken to marinate for at least 2 hours or longer for optimal flavor.
  • Preheat the grill to 400ºF and carefully rub your grill grates with oil.
  • Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes.
  • Remove the chicken from the marinade and allow as much marinade as possible to drip from the chicken.
  • Grill chicken thighs for 4-5 minutes on each side over direct heat or until the internal temperature of the chicken reaches 160ºF.
  • While the chicken is grilling, prepare the bell pepper topping. Heat the avocado over medium/high heat. Add the onion and salt to the oil and saute for 3-4 minutes. Add the garlic and peppers and saute for an additional 2-3 minutes. The peppers should be hot but still crunchy. Remove them from heat.
    Sliced red and yellow bell peppers with red onions in a white le creuset skillet on a textured surface.
  • Add the peppers to a bowl and toss with rice vinegar, lime juice, and cilantro. Serve over the chicken thighs and with a side of optional jasmine rice.
    Grilled chicken thighs on a bed of white rice, garnished with sliced bell peppers, onions, and herbs in a bowl, with chopsticks on the side.

Tips & Notes

  • Baking instructions: Transfer the chicken thighs and the marinade to an oven-safe dish. Bake at 400ºF for 18-20 minutes or until the internal temperature reaches 160ºF165ºF.
  • If you don’t have garlic chili sauce, substitute it for 1 tablespoon of sriracha and 3 tablespoons of minced garlic. It will have a slightly different flavor, but it will still be delicious.
  • If you can’t find mini peppers, feel free to use two large bell peppers.

Watch It

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Nutrition

Calories: 271 kcal, Carbohydrates: 16 g, Protein: 24 g, Fat: 13 g, Fiber: 3 g, Sugar: 11 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography: photos taken in this post are by Erin from The Wooden Skillet.

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About Linley Hanson

Linley has played an important role in the success of Fit Foodie Finds over the last 10 years. She is an incredible home cook and has an amazing palate. She is the brain behind our recipes and has spent thousands of hours developing, testing, and perfecting the delicious meals you see here at Fit Foodie Finds.

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3 Comments
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July 1, 2024 9:49 am

5 stars
Mmm.. this looks amazing! Not too complicated either. I will try!

Haley
June 11, 2024 7:39 pm

5 stars
So good and easy! As a mama of 2 little ones having quick delicious meals like this is a dream! My husband even told me, “this is a keeper. Save this.” So you know it’s going on our go to list!

June 17, 2024 10:59 am
Reply to  Haley

Aw yay! So glad you and your fam loved this chicken 😀