If you’re craving a vibrant, flavorful meal that’s incredibly easy to prepare, this Cilantro Lime Grilled Chicken Thighs Recipe is going to become your new favorite go-to. Juicy chicken thighs soak up a tangy, aromatic marinade made with fresh cilantro, zesty lime, creamy coconut milk, and a kick of Thai red curry paste, creating an irresistible blend of creamy, spicy, and citrusy notes. Perfectly grilled to charred, tender perfection, this dish delivers big on flavor without any fuss, making it ideal for weeknight dinners or weekend barbecues. Once you try it, you’ll understand why the Cilantro Lime Grilled Chicken Thighs Recipe is such a beloved classic around my table.
Ingredients You’ll Need
Gathering your ingredients for this Cilantro Lime Grilled Chicken Thighs Recipe is straightforward, and each element plays a crucial role in building the perfect balance of flavors. From the richness of coconut milk to the brightness of fresh lime juice and aromatic cilantro, these ingredients are simple but pack a serious punch in taste and texture.
- 2 pounds chicken thighs (boneless skinless): Choose thighs for their juicy, tender texture that holds up beautifully on the grill.
- 1 (8.5 ounce) can coconut milk (full-fat): Adds creamy richness and a slight sweetness to soothe the spice.
- 1/4 cup fresh lime juice: Provides that essential fresh, tangy zing that brightens the entire dish.
- 1/4 cup Thai Red Curry Paste: Brings a complex mix of heat, spice, and depth, elevating the marinade.
- 1 tablespoon (packed) brown sugar: Balances the spice with a subtle caramel sweetness for harmony.
- 1 cup (loosely packed) fresh cilantro (chopped): Infuses fresh, herbal notes and vibrant color, a signature of this recipe.
How to Make Cilantro Lime Grilled Chicken Thighs Recipe
Step 1: Prepare the Marinade
Start by combining the coconut milk, lime juice, Thai red curry paste, brown sugar, and chopped cilantro in a bowl. Whisk everything together until you get a smooth, flavorful marinade that promises to soak right into the chicken.
Step 2: Marinate the Chicken Thighs
Place your boneless skinless chicken thighs into a large ZipLoc bag or back into the bowl with the marinade. Pour the marinade over the chicken and toss until every piece is well coated. Refrigerate for at least 8 hours to let those bold flavors really penetrate, but if you have the patience, 24 hours is even better.
Step 3: Preheat the Grill
When you’re ready to cook, preheat your barbecue grill to a high temperature. You can oil the grill grates lightly if you want, but the natural oils in the coconut milk usually prevent sticking, helping you get those beautiful grill marks.
Step 4: Grill the Chicken
Place the marinated chicken thighs on the hot grill, then immediately reduce the heat to medium-high. Cook the chicken for about 7 minutes on one side without moving it to get a nice char, then flip and grill for another 7 minutes. The chicken should be cooked through, juicy, and tender.
Step 5: Rest and Season
Once off the grill, let the chicken rest for a few minutes before serving. This helps lock in the juices. Taste and add a bit more salt and pepper if you feel it’s needed – keep in mind that the curry paste usually has salt already.
How to Serve Cilantro Lime Grilled Chicken Thighs Recipe
Garnishes
Finishing touches elevate this dish beautifully. Scatter extra chopped fresh cilantro on top to enhance the herbal brightness, and consider a few lime wedges on the side to allow everyone to add a little more tang if they prefer. A sprinkle of toasted sesame seeds can add a subtle crunch and visual appeal.
Side Dishes
This chicken pairs perfectly with simple sides that complement and balance its vibrant flavors. Serve alongside fluffy jasmine rice or coconut rice to soak up the delicious juices. Fresh grilled vegetables or a crisp, refreshing cucumber salad add a cool contrast. For a heartier meal, creamy mashed potatoes or roasted sweet potatoes work wonderfully too.
Creative Ways to Present
Want to impress your guests or mix things up? Try serving the grilled chicken thinly sliced over a bed of greens for a lively salad. You can also transform it into tacos with soft corn tortillas, a drizzle of creamy sauce, and some fresh avocado slices. Or lay the thighs over a bowl of chilled rice noodles tossed with lime and herbs for an easy, summery twist.
Make Ahead and Storage
Storing Leftovers
Once your Cilantro Lime Grilled Chicken Thighs Recipe is cooked and cooled, store any leftovers in an airtight container in the refrigerator. They will stay fresh and flavorful for up to 4 days, making for easy lunches or quick dinners during the week.
Freezing
If you want to keep the chicken longer, freezing is a great option. Place the cooled grilled chicken thighs in a freezer-safe container or bag, removing as much air as possible. They will maintain quality for about 2 months. Be sure to label the container with the date for effortless meal planning.
Reheating
Reheat leftovers gently to avoid drying out the chicken. The best method is to warm it in a skillet over low heat with a splash of water or broth to keep it moist. You can also use a microwave but cover the chicken to avoid losing its juiciness. Reheated Cilantro Lime Grilled Chicken Thighs remain delicious and tender, just like freshly cooked.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs stay juicier and more forgiving on the grill, boneless skinless chicken breasts can work too. Just be mindful to reduce grilling time slightly to avoid drying them out. Marinating for the full recommended time helps keep the breasts flavorful and tender.
Is Thai red curry paste spicy?
Thai red curry paste does have a bit of heat, but it’s not overwhelmingly spicy for most people. It brings a nice complexity with chili, garlic, lemongrass, and other seasonings. If you prefer milder flavors, you can start with less and adjust to taste.
Can I make the marinade ahead of time?
Yes! Preparing the marinade in advance can save time on the day of cooking. It’s best to mix it fresh, but storing the marinade in the fridge for up to 2 days is perfectly fine. Just whisk it again before pouring over the chicken to re-integrate any settled ingredients.
Do I need to peel the cilantro before chopping?
No need to peel cilantro! Just wash it thoroughly, remove any tough stems, then chop the leaves and tender stems. The whole herb adds great flavor and color to the marinade and final dish.
What if I don’t have a grill?
No grill? No problem. You can cook these chicken thighs under the broiler or in a grill pan on the stove. Aim for medium-high heat for a nice char while cooking through. Just watch carefully to avoid burning the marinade due to its sugar content.
Final Thoughts
I can’t recommend this Cilantro Lime Grilled Chicken Thighs Recipe enough for anyone who loves big flavors and simple cooking. It’s a delightful mix of creamy, tangy, and spicy with a fresh herbal kick that sings on the grill. Whether you’re throwing a casual cookout or whipping up a weeknight wonder, this recipe promises smiles all around. Give it a try and prepare to fall in love with how easy and delicious it is!
Print
Cilantro Lime Grilled Chicken Thighs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Description
These Cilantro Lime Grilled Chicken Thighs are marinated in a flavorful blend of coconut milk, fresh lime juice, Thai red curry paste, brown sugar, and fresh cilantro, then grilled to juicy perfection. Perfect for a quick and delicious weeknight dinner or weekend BBQ, this recipe infuses bold, tangy, and slightly sweet flavors into tender chicken thighs.
Ingredients
Chicken
- 2 pounds chicken thighs (boneless, skinless)
Marinade
- 1 (8.5 ounce) can full-fat coconut milk
- 1/4 cup fresh lime juice
- 1/4 cup Thai red curry paste
- 1 tablespoon packed brown sugar
- 1 cup loosely packed fresh cilantro, chopped
Instructions
- Prepare the marinade: In a bowl, whisk together the coconut milk, fresh lime juice, Thai red curry paste, brown sugar, and chopped fresh cilantro until smooth and well combined.
- Marinate the chicken: Place the chicken thighs in a large ZipLoc bag or directly in the bowl with the marinade. Pour the marinade over the chicken and toss to ensure every piece is thoroughly coated. Seal the bag or cover the bowl and refrigerate. Allow the chicken to marinate for at least 8 hours, or up to 24 hours for maximum flavor infusion.
- Preheat the grill: When ready to cook, preheat your BBQ grill to high heat. Optionally, oil the grill grate, though the coconut milk’s natural oils often suffice to prevent sticking.
- Grill the chicken: Place the marinated chicken thighs on the grill. Immediately reduce the heat to medium-high to avoid burning the marinade. Grill the chicken for 7 minutes on one side, then flip and grill for another 7 minutes on the other side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
- Rest and serve: Remove the chicken from the grill and let it rest for a few minutes to allow juices to redistribute. Taste and season with additional salt and pepper if desired, keeping in mind that the Thai red curry paste may already add some saltiness. Serve warm.
Notes
- Marinating the chicken for at least 8 hours enhances the flavor and tenderness.
- If the grill grate is sticky, lightly oil it before placing the chicken.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Thai red curry paste contains salt; be cautious when adding extra salt.
- This chicken pairs wonderfully with steamed rice or grilled vegetables.
