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Thai BBQ Chicken Thighs with Coconut marinade

Thai BBQ Chicken Thighs with Coconut Marinade

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Prep Time 20 minutes
Cook Time 15 minutes
Marinating time 4 hours
Total Time 4 hours 35 minutes
Course Main Course
Cuisine Thai
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Make the Marinade

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.