Grilled Thai Flavoured Coconut Chicken Thigh Fillets

Get ready for a taste explosion with our grilled Thai flavored coconut chicken thigh fillets. Follow our easy recipe for a mouthwatering meal that will leave your taste buds dancing.

Course Main Course

Cuisine Thai

Keyword coconut chicken thighs grilled, grilled coconut chicken thigh fillets, grilled thai coconut chicken thighs

Prep Time 6

Cook Time 15

Resting Time 5

Total Time 6 20

Servings people

Calories 710kcal

Cost $15

Equipment

1 bowl For marinating the chicken
1 Weber Kettle grill For cooking the chicken

Ingredients

1 kg chicken thigh fillets (skin removed)
1 piece ginger 2 - 3 inch knob
3 cloves garlic
1 long red chilli
1 fresh lime juice of 1 lime
2 tbsp sesame oil (or olive oil)
11/2 tbsp palm sugar or brown suger
1/12 tsp salt (course ground)
1/3 cup Thai Red Chilli paste (or whatever you prefer)
1 cup coconut milk
1 handful coriander (cilantro)

Instructions

Ok first up you need to crush the garlic and grate the knob of ginger into a bowl. Finely chop the chilli and add that to the bowl along with lime juice, oil, palm sugar, salt, Thai chilli paste and the coconut milk.
Mix all the ingredients with a fork or whisk to make sure that the oil is dispersed through the rest of the marinate.
Tidy the chicken thighs up (remove any excess fat or daggy bits as my wife likes to call it) then add to the marinade.
Coat the thigh fillets with the marinade, hands work best, then cover and place in the fridge for at least 5 hours.
When you are ready to cook, light the grill and remove the chicken from the fridge to allow the chill to come off the meat a bit.
Once the grill is heated to medium-high heat, brush some olive oil over the grill then add the fillets allowing some of the marinade to drain off first.
Grab a basting brush and coat the tops of the thighs with the marinade before turning them over. Keep coating them every time you turn them.
I tend to turn them around 2-3 times each side, it all depends how hot the grill is but you will generally get a feel for it so as not to burn the meat. After around 4-5 minutes per side they should be ready.
The ideal temperature of the chicken when cooked should be 74C or 165F, so if you have a meat thermometer just whack that in to make sure.
Remove the thighs from the grill and place on a serving dish and sprinkle the coriander over the top and hook in.

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