Saucy Coconut Grilled Chicken
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Recipe courtesy of Emily Weinberger for Food Network Kitchen

Saucy Coconut Grilled Chicken

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  • Level: Easy
  • Total: 1 hr 40 min (includes marinating time)
  • Active: 40 min
  • Yield: 4 to 6 servings
Say hello to your new favorite summer marinade. This mixture of coconut milk, sweet honey, aromatic lemongrass, ginger and tangy lime is a flavorful marinade for juicy chicken thighs. Even better, you can simmer it down to use as a fragrant sauce to serve over the meat and buttery cilantro rice. The marinade can be made up to a week in advance; however, don't marinate the chicken for longer than four hours, or the acid will affect its texture.

Ingredients

Directions

  1. Whisk the coconut milk, honey, soy sauce, garlic, lime juice, lemongrass, ginger, Fresno chile, 1 tablespoon salt and a few grinds of pepper in a large bowl or liquid measuring cup. Transfer 1 cup of the marinade to a large bowl and add the remaining marinade to a small saucepan.
  2. Add the chicken to the bowl with the marinade and toss to coat completely. Cover and refrigerate for at least 1 hour and up to 4 hours.
  3. Meanwhile, bring the marinade in the saucepan to a simmer over medium heat and cook, whisking occasionally, until thickened and reduced by half, 12 to 15 minutes. Keep the sauce warm (see Cook’s Note).
  4. Prepare a grill for medium-high heat.
  5. Remove the chicken from the marinade and tap off any excess. Grill, untouched, until distinct grill marks form and the chicken lifts easily from the grill grates without sticking, 6 to 7 minutes. Flip the chicken and continue to grill, untouched, until the chicken is no longer pink in the middle and an instant-read thermometer registers 165 degrees F, 6 to 7 minutes more.
  6. Meanwhile, cook the rice according to the package directions, then transfer to a medium bowl. Stir in the cilantro, butter, 1 teaspoon salt and a few grinds of pepper.
  7. Spoon the sauce over the chicken and serve with the rice.

Cook’s Note

We recommend using full-fat coconut milk to maximize the flavor. If marinating the chicken longer than 1 hour, let the sauce cool in the saucepan, then refrigerate, covered, until ready to grill the chicken. Just before serving, reheat the sauce until warm.