Introduction

This Spicy Coconut Grilled Chicken is a vibrant and flavorful dish perfect for warm evenings. Marinated in a tangy blend of coconut milk, pineapple juice, and chili-garlic sauce, the chicken becomes juicy and infused with tropical spice. Grilled alongside sweet pineapple rounds, it offers a beautiful balance of heat and sweetness.

Grilled chicken pieces with dark grill marks are covered in a creamy orange sauce with visible red pepper bits. The chicken is mixed with slices of grilled pineapple that have bold black char lines. Green cilantro leaves are scattered on top for a fresh look. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup canned unsweetened whole coconut milk

3/4 cup pineapple juice

1/4 cup chili-garlic sauce

1/4 cup fresh lime juice

1/4 cup packed light brown sugar

3 cloves garlic, finely chopped

2 Tbsp. reduced-sodium soy sauce

1 Tbsp. finely grated peeled ginger (from one 2″ piece)

2 lb. boneless, skinless chicken thighs (about 8 small)

Kosher salt

Vegetable oil, for grilling

1 pineapple, sliced into rounds

1/4 cup packed fresh cilantro leaves

Instructions

Step 1: In a large bowl, whisk together coconut milk, pineapple juice, chili-garlic sauce, lime juice, brown sugar, garlic, soy sauce, and grated ginger until well combined. Add chicken thighs and toss to coat. Cover and refrigerate for at least 20 minutes and up to 4 hours.

Step 2: Remove the chicken from the marinade and transfer to a baking sheet, allowing excess marinade to drip back into the bowl. Season the chicken all over with 3/4 teaspoon kosher salt. Reserve the marinade.

Step 3: Prepare a grill for medium-high heat and preheat for 5 minutes. Lightly brush the grill grates with vegetable oil to prevent sticking.

Step 4: Meanwhile, transfer the reserved marinade to a medium saucepan and bring to a boil over medium-high heat. Boil, stirring occasionally, until the marinade thickens slightly, about 5 minutes. Remove from heat.

Step 5: Grill the chicken and pineapple rounds, turning once, until the chicken is lightly charred in places and cooked through to an internal temperature of 165°F (74°C), and the pineapple is tender and lightly charred, about 8 to 10 minutes total.

Step 6: Transfer the grilled pineapple and chicken to a platter. Drizzle with the reduced marinade sauce and sprinkle with fresh cilantro leaves before serving.

Tips & Variations

For extra smoky flavor, add a few wood chips to your grill before cooking.

If you prefer less heat, reduce the amount of chili-garlic sauce or substitute with sweet chili sauce.

Chicken breasts can be used instead of thighs, but adjust grilling time to avoid drying out the meat.

Serve with steamed rice or grilled vegetables for a complete meal.

FAQs

Can I marinate the chicken overnight?

Yes, marinating the chicken overnight will deepen the flavors, but avoid going beyond 12 hours as the acids in the marinade can start to break down the meat excessively.

Can I use fresh coconut milk instead of canned?

Fresh coconut milk can be used, but it tends to be thinner and less rich than canned whole coconut milk. You may want to reduce any additional liquid slightly to maintain the marinade’s consistency.