Spicy Coconut Grilled Chicken
To be made 5/16/2025. It is now 11/29/2025 and I recall these being good.
Servings: 4-6
Prep Time: 15 m
Cook Time: 50 m
Ingredients
- 1 cup canned unsweetened whole coconut milk
- 3/4 cup pineapple juice
- 1/4 cup chili-garlic sauce
- 1/4 cup fresh lime juice
- 1/4 cup packed light brown sugar
- 3 cloves garlic, finely chopped
- 2 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. finely grated peeled ginger (from one 2" piece)
- 2 lb. boneless, skinless chicken thighs (about 8 small)
- Kosher salt
- Vegetable oil, for grilling
- 1 pineapple, sliced into rounds
- 1/4 cup packed fresh cilantro leaves
Directions
- Step 1
In a large bowl, whisk milk, pineapple juice, chili-garlic sauce, lime juice, brown sugar, garlic, soy sauce, and ginger until well combined. Add chicken and toss to coat. Cover and refrigerate at least 20 minutes or up to 4 hours.
- Step 2
Remove chicken from marinade and transfer to a baking sheet, letting excess marinade drip back into bowl; season chicken all over with 3/4 teaspoon salt. Reserve marinade.
- Step 3
Prepare a grill for medium-high heat; preheat 5 minutes. (Alternatively, use a grill pan.) Lightly brush grates with oil.
- Step 4
Meanwhile, transfer marinade to a medium saucepan and bring to a boil over medium-high heat. Continue to boil, stirring occasionally, until marinade is thickened, about 5 minutes. Remove from heat.
- Step 5
Grill chicken and pineapple, turning once, until chicken is lightly charred in places and an instant-read thermometer inserted into thickest part of chicken registers 165° and pineapple is tender and lightly charred, 8 to 10 minutes.
- Step 6
Transfer pineapple and chicken to a platter, drizzle with sauce, and sprinkle with cilantro.