There’s something magical about grilled chicken when it’s kissed by an open flame, but when you add in the rich, tropical notes of Thai coconut and the savory, umami depth of a good marinade, you get something truly unforgettable. These Thai BBQ Chicken Thighs with Coconut Marinade bring together the creamy sweetness of coconut milk, the brightness of fresh lime, and the aromatic punch of classic Thai herbs and spices. If you’ve ever craved that smoky, charred flavor of gai yang from a Thai street cart or wished your cookout had a little more Asian BBQ flair, this is the recipe to turn to.
Thai BBQ Chicken Thighs with Coconut Marinade
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Marinating time 4 hours hrs
Total Time 4 hours hrs 35 minutes mins
Course Main Course
Cuisine Thai
Grill A charcoal grill delivers the best smoky flavor, but a gas grill or grill pan works fine.
Mixing bowl For combining the marinade ingredients.
Ziploc bag or shallow dish To marinate the chicken.
Tongs For flipping the chicken on the grill.
Meat Thermometer Optional but helpful for ensuring the chicken is perfectly cooked.
Basting brush If you want to apply extra marinade while grilling.
Cutting board and knife For prepping ingredients and garnishes.
For the Coconut Marinade
- 1 cup full-fat coconut milk preferably Thai coconut milk for authenticity
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar or palm sugar
- Juice of 1 lime
- 1 tablespoon lime zest
- 1 tablespoon finely minced garlic about 3 cloves
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground white pepper
- 1 teaspoon turmeric powder
- 2 teaspoons ground coriander
- 1/2 teaspoon chili flakes or Thai bird’s eye chilies optional for heat
- 1/4 cup chopped fresh cilantro stems reserve leaves for garnish
For the Chicken
- 2 pounds boneless skinless chicken thighs (you can substitute with bone-in if you like, just adjust cooking time)
- Salt to taste about 1/2 teaspoon
Garnish (optional but recommended)
- Fresh cilantro leaves
- Sliced green onions
- Lime wedges
- Toasted sesame seeds
- Thai chili sauce for dipping
Make the Marinade
In a large mixing bowl, whisk together the coconut milk, fish sauce, soy sauce, brown sugar, lime juice and zest, garlic, ginger, white pepper, turmeric, coriander, chili, and chopped cilantro stems. This blend forms the base of a classic Thai chicken marinade—creamy, savory, aromatic, and slightly sweet.
Marinate the Chicken
Pat your chicken thighs dry and season lightly with salt. Add them to a large Ziploc bag or a shallow dish, then pour in the marinade. Seal or cover and refrigerate for at least 4 hours or overnight. The longer it sits, the more flavorful the chicken becomes. This step is key to developing that signature Thai coconut chicken flavor.
Prep the Grill
Remove the chicken from the fridge about 30 minutes before grilling. This helps bring the meat to room temperature, ensuring even cooking. Preheat your grill to medium-high heat. Oil the grates to prevent sticking.
Grill the Chicken
Remove chicken from the marinade, letting the excess drip off (but don’t wipe it all off—you want some marinade on there). Grill the thighs for 6–7 minutes per side, or until nicely charred on the outside and the internal temperature reaches 165°F. Use tongs to flip and a basting brush to apply leftover marinade (as long as it hasn't touched raw chicken) in the final minutes of cooking.
Rest and Serve
Transfer the grilled chicken to a cutting board and let rest for 5 minutes. This locks in the juices. Slice if desired, or serve whole. Garnish with fresh cilantro, green onions, sesame seeds, and a few lime wedges. For an extra punch, serve with a side of Thai chili sauce or peanut dipping sauce.
Pairings
This Thai BBQ chicken thigh recipe pairs well with a wide array of side dishes. You can keep things light or turn it into a full meal:
- Thai Chicken Bowl: Serve the grilled chicken over jasmine rice or coconut rice with fresh cucumbers, shredded carrots, edamame, and a drizzle of peanut sauce for a hearty Thai chicken bowl. Top with crunchy peanuts and a spritz of lime for a vibrant finish.
- Sticky Rice: Traditional sticky rice is a classic partner, just like you’d get with street-style gai yang. It’s ideal for soaking up extra marinade or dipping sauces.
- Grilled Vegetables: Think charred bell peppers, baby bok choy, or asparagus. Their natural sweetness and smoky edge play beautifully with the chicken’s marinade.
- Papaya Salad (Som Tum): A fresh, spicy-sour green papaya salad cuts through the richness of the coconut chicken and refreshes your palate.
- Thai Iced Tea or Coconut Water: Cool and lightly sweet drinks that complement the warmth and spice of the dish.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, but chicken thighs are more forgiving on the grill. They stay juicier and hold up better to high heat. If using breasts, consider pounding them to an even thickness and reducing grill time to avoid drying out.
2. Can I make this into thai chicken skewers or wings?
Absolutely. Cube the chicken thighs and thread them onto soaked bamboo skewers to create thai chicken skewers. If using wings, toss them in the same marinade and grill until crispy and golden—perfect for appetizers or game day.
3. Is this recipe similar to korean bbq chicken?
It shares some sweet-savory-spicy elements, but this leans more into Southeast Asian flavors like lime, coconut, and fish sauce. Korean BBQ chicken tends to use gochujang and sesame oil instead of coconut and coriander.
4. How long should I marinate the chicken?
For best results, marinate at least 4 hours. Overnight is ideal. This allows the flavors to penetrate deeply and creates the signature taste of authentic thai chicken marinade recipes.
5. What other meats can I use this marinade with?
Pork works wonderfully—especially pork shoulder or pork loin. It’s a great way to dive into thai pork recipes. Shrimp or tofu are also excellent for pescatarian or vegetarian options. The marinade also makes a great base for thai coconut chicken curry if you’re looking to cook indoors.
