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
Scale
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.
