Grilled Coconut Chicken – Fit Foodie Finds

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.

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.

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.

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!

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 hours 30 minutes minutes

Cook:15 minutes minutes

Total:2 hours hours 45 minutes minutes

Fat 13

Carbs 16

Protein 24

Ingredients

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

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.

Nutrition facts

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