Staton Family Recipes

Thai Coconut Chicken

6 servings


15 minutes

active time

25 minutes

total time


1/2 cup canned coconut milk (briefly warmed and stirred if lumpy)

1/4 cup lime juice, (plus 2 tsp lime zest)

1 - 2 Tbsp sambal oelek, (to taste for desired heat)

1 1/2 Tbsp brown sugar

1 Tbsp vegetable oil (or olive oil)

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp turmeric

1/8 tsp ground cinnamon

1 1/2 Tbsp minced fresh ginger

1 1/2 Tbsp minced fresh garlic


1/4 cup chopped cilantro

6 boneless skinless chicken thighs,* (trimmed of excess fat, about 2 lbs)


In a medium mixing bowl whisk together coconut milk, lime juice and zest, sambal oelek, brown sugar, vegetable oil, coriander, cumin, turmeric, cinnamon, ginger, garlic and season with salt to taste (I use about 1 to 1 1/2 tsp).

Place chicken thighs in a gallon size resealable bag. Measure out 1/3 cup of the marinade mixture (leaving plenty of the garlic and ginger behind), and reserve separately in the refrigerator for later use.

Pour remaining marinade over chicken in bag. Seal bag while pressing out excess air.

Transfer to fridge and let rest 1 - 6 hours.

Preheat a gas grill over medium-high heat, to about 400 degrees (clean grill grates).

Place chicken on grill and cook 5 - 6 minutes, then baste chicken with reserved 1/3 cup marinade mixture. Cook on opposite side until chicken registers 165 degrees in center of thickest portion, about 5 minutes longer.

Serve warm garnished with cilantro.


Serving Size



226 kcal

Total Fat

10 g

Saturated Fat

5 g

Unsaturated Fat


Trans Fat



144 mg


171 mg

Total Carbohydrate

4 g

Dietary Fiber

1 g

Total Sugars

2 g


30 g

6 servings


15 minutes

active time

25 minutes

total time
Start Cooking