ThaiBakedChickenEverything ElseGrilledMainsMeat

Thai Coconut Chicken

25 mins Cook
Scroll to recipe
Thai coconut chicken nomnomwow

I love coconut flavour literally I can use coconut milk and cream in every recipe. Thai coconut chicken is a must try recipe

Ramsha Baig

In case you love Thai food, this Thai Coconut chicken is for you! The chicken is marinated in coconut milk loaded with Thai flavours which adds flavour and richness to the chicken. You can also try plenty of Thai cuisine recipes such as Pad Thai, Thai Fried Rice, Thai Curries

Served with a Peanut Coconut Sauce to really pressure home the coconut flavour, this Thai chicken is first rate for the BBQ, stovetop or roasting. Serve this with a facet of jasmine rice or Thai Fried Rice!

Thai Coconut Chicken

In case you’re new to coconut marinades, you’re going to simply love this Coconut chicken recipe! Coconut milk is a terrific marinade – it’s a flavour service, infusing the chicken with all the tasty flavours you’ve mixed into the marinade.

But now not best that, it also provides richness into the chicken, which most marinades do not do. Coconut milk has a fair quantity of fats in it which infuses into the chicken.

So this Thai chicken isn’t best injected with tremendous Thai flavours, it’s tenderised and infused with what I describe as “butteriness” from the coconut milk. It’s surely divine!

Thai Coconut Chicken Marinade

At the same time as this Thai Coconut chicken might not be strictly proper Thai, the marinade is loaded with true Thai ingredients which might be found in classic Thai recipes, like selfmade Thai crimson Curry and Thai inexperienced Curry Pastes.

Garlic and ginger


Lemongrass (fresh or convenience paste)

Spices: coriander, turmeric, curry


Fish Sauce

Coconut milk

It also just dawned on me that the ingredients in the Thai coconut marinade is like a mash up among this excellent Southern Thai Tumeric chicken and Gai Yang, the famous Thai grilled chicken which is a avenue food favourite.

Coconut Peanut Sauce for Coconut Chicken

The coconut flavour from coconut marinades is actually quite subtle, like in this western style  Coconut Marinated Chicken

So what I like to do is serve it with a Coconut Peanut Sauce, just to really drive home the coconut flavour. It’s simple to make but tastes thoroughly authentic Thai, made with just a handful of ingredients:

  • Coconut milk
  • Peanut butter
  • Hoisin Sauce
  • lime juice
  • Garlic
  • Chilli paste

Also, it’s quite a neat way to use up a whole can of coconut milk in this recipe – because despite good intentions, I never seem to use up leftover coconut milk!

Right here are some guidelines for matters to serve at the facet to finish your Thai dinner menu:

Plain steamed jasmine rice, a fluffy coconut rice (accept as true with me, it’s now not coconut overload!) or make a fresh lime rice the usage of this Lemon Rice recipe (switch lime for lemon);

A aspect of Thai Fried Rice (minus the chicken, maybe add a few chopped veg);

leafy veggies or a garden salad tossed with the dressing on this Thai chicken Salad or Thai red meat Salad; or

Serve with simple slices of tomato and cucumber (pictured) -this is a very not unusual manner vegetables are added to a meal in Thailand.

And in case you love Thai meals, make sure to have a browse of my complete Thai meals collection which includes all your Thai takeout favourites!

Serve These on the Side!

  • Steamed Jasmine riceThai Fried Rice or Steamed Basmati Rice.
  • Crunchy Asian Slaw on the side – great all rounder Asian salad that goes with all Asian foods
  • Asian Sesame Dressing for any fresh salad or steamed vegetables
  • Asian mushroom noodles– another great all rounder!

If You Love Cooking With Coconut Milk, You’ll Love These!

Easy Coconut Curry

An amazing easy Thai Coconut Noodle Soup

Salmon in Coconut Lime Sauce

Coconut Pot Roasted Chicken

Coconut Marinated Chicken

Thai Coconut Chicken

Thai Green Curry and Red Curry

Thai Coconut Chicken

Thai Coconut Chicken

In case you love Thai food, this Thai Coconut chicken is for you! The chicken is marinated in coconut milk loaded with Thai flavours which adds flavour and richness to the chicken.
prep time
15 mins
cooking time
25 mins
total time
40 mins



  • 1 tsp garlic , minced

  • 1 tsp ginger , minced

  • 1 tsp chilli , finely chopped (or paste is fine), adjust quantity to taste (Note 2)

  • 1 lemongrass (OR paste) , white part only, finely chopped(Note 3)

  • 1/2 tsp coriander powder

  • 3/4 tsp tumeric powder

  • 1/2 tsp curry powder (any is fine)

  • 1 tbsp brown sugar

  • 2 1/2 tbsp fish sauce (sub soy)

  • 3/4 cup coconut milk (full fat please!)


  • 750 g - 1 kg / 1.5 - 2 lb chicken thigh fillets , skinless and boneless (Note 4)

  • Oil for cooking


  • 1/2 cup coconut milk

  • 1 tbsp peanut butter, smooth

  • 2 tbsp Hoisin Sauce

  • 1 1/2 tbsp lime juice

  • 1 garlic clove , minced

  • 1/2 tsp chilli paste or fresh chilli , adjust to taste


  • Finely chopped coriander / cilantro and more chilli , for garnish

  • Lime wedges (highly recommended)


Mix marinade in a large bowl. Add chicken and mix. cover with hold wrap and marinate inside the refrigerator for 24 - forty eight hours (can not bypass marinating for this recipe).
Brush BBQ with oil, or warmth 1 tbsp in a skillet (I used a skillet). Use Medium heat - or Medium Low in case your range/BBQ runs hot (in any other case marinade can also burn).
Cast off chicken from marinade, shaking off excess. Cook dinner the primary facet for round five minutes or till caramelised and golden. Turn then cook dinner the alternative side for 4 minutes until caramelised.
BAKING: (See note 4)
Transfer hen to serving plate, cover loosely with foil and rest for 5 minutes. Garnish with coriander / chilli if favored, and serve with lime wedges and Sauce.


Marinade - best made with fresh ginger, garlic, chilli and lemongrass but it is still terrific using store bought jarred garlic etc. Lemongrass is sold in tubes in the fresh produce section of Australian supermarkets and it is actually very good. I would use 1 1/2 teaspoons if using paste. 2. Chilli - use any fresh chilli you want. Rule of thumb - the smaller the chilli, the spicier it is! I used large red chillis in this (cayenne peppers) which are not that hot. Thai Chillies are super spicy, as are Birds Eye Chillies. 3. Lemongrass - If using fresh lemongrass, peel the green reedy outer layer off to reveal the white part. Then finely chop the white part only. You can also use lemongrass paste. Use 2 teaspoons. 4. Chicken - This recipe works best with chicken cuts with fat. Boneless thigh is my favourite. It is fantastic with drumsticks and other bone in cuts, but it is better to roast rather than cook on BBQ (marinade has tendency to burn and these take longer to cook). Roast drumsticks and wings for 45 min @ 180C/350F, bone in thighs for 50 min - it caramelises nicely. CHICKEN BREAST - best to cut in half horizontally before marinating. Then they will only take 3 minutes on each side to cook so they'll be nice and juicy. Coconut milk is fantastic for adding richness into breast! I don't recommend roasting breast - you won't get the caramelisation on the surface (key for flavour) 5. Serving suggestions - see in post for sides. 6. STANDBY / FREEZING: Once you put the chicken in the marinade, pop it in the freezer. I find that the time it takes for the chicken to freeze then defrost = good marinating time, plus you can also leave it for a further 24 hours after defrosting. Ensure it is defrosted before cooking. 7. Nutrition assumes 5 servings, 1 kg/2lb chicken, accounts for 1/4 cup coconut milk in the marinade (rest is discarded) and that all the sauce is consumed.
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!
ArabianChickenChineseCuisineDips and SaucesFrenchFriedIndianItalianKoreanMainsMeatPakistani

KFC Baked Oven Fried Chicken Tenders

30 mins Cook
These KFC Oven Fried Chicken Tenders are my homemade version of KFC’s famous recipe! They’re baked in the oven, delivering that KFC flavor and satisfying crunch with just a fraction of the calories. These Baked Fried Chicken Tenders are sure to be a hit with any crowd!

Leave a Reply

Your email address will not be published. Required fields are marked *

ThaiBakedChickenCuisineEverything ElseMainsMeatQuick & Easy

Quick Dinner - Thai Meatballs

25 mins Cook