There is nothing more juicy and flavorful than chicken thighs marinated in a creamy, spicy coconut sauce and grilled until perfectly charred. These are the Grilled Spicy Coconut Chicken Thighs, and they’re the ultimate summer recipe to serve at your next backyard BBQ, weeknight dinner, or weekend cookout!
Friends, summer grilling is truly one of my favorite parts of the season. There’s just something about the smell of food sizzling on the grill, sitting outside with a cold drink, and hanging with my boys in the backyard that makes everything taste better. We’re a grilling family through and through, and I always keep a few go-to recipes up my sleeve for those nights when the grill is fired up and ready to go. It’s one of those simple joys, watching the kids play, chatting while the grill does its thing, and then sitting down together to enjoy a meal that feels both casual and special.
That’s exactly what you get with these Grilled Spicy Coconut Chicken Thighs. The coconut milk keeps the chicken tender and juicy, while the sambal oelek, garlic, and ginger bring just the right amount of heat and zing. The grill adds the perfect smoky char, and the dipping sauce on the side takes it all over the top. It reminds me of some of my other summer favorites, like my Ultimate Grilled Teriyaki Chicken Skewers, Grilled Chimichurri Chicken, and these Grilled Lemon Salmon Skewers, all bold, flavorful dishes that make grilling season something to look forward to.
And let’s talk versatility for a second. This chicken isn’t just a one-and-done dinner. It’s incredible fresh off the grill, but the leftovers are just as good the next day. I’ll slice it up and serve it over rice bowls, tuck it into wraps with crunchy veggies, or even toss it into a salad for a fresh and easy lunch.
This is the kind of recipe that makes weeknight dinners feel special but is also impressive enough to serve when you’re hosting friends in the backyard. Once you try it, I think it’s going to earn a permanent spot in your summer rotation right alongside the rest of your favorite grill-night recipes.
What You Need to Make These Spicy & Delicious Chicken Thighs
- Boneless, Skinless Chicken Thighs: Juicy, flavorful, and way more forgiving on the grill than chicken breasts.
- Coconut Milk: Creamy and rich, this is the base of the marinade. It keeps the chicken super tender while adding that subtle coconut sweetness.
- Olive Oil: A drizzle of good olive oil helps the flavors meld together and cling to the chicken.
- Sambal Oelek: A chili paste that brings just the right amount of heat. I love sambal because it’s punchy without being overpowering; you actually taste it, not just fire.
- Fresh Ginger: Bright and zippy, ginger adds a little kick that balances the richness of the coconut milk.
- Garlic: Because no good marinade is complete without plenty of garlic. It brings that deep, savory backbone.
- Coconut Sugar: Adds a touch of caramel-like sweetness that balances the spice and makes the chicken caramelize great on the grill.
- Fresh Lime Juice: A burst of acidity to keep everything fresh.
- Kosher Salt: Essential for enhancing all those flavors and making them pop.
- Chopped Cilantro: Bright, fresh, and perfect for finishing. If cilantro isn’t your thing, swap for parsley or basil.
- Lime Wedges: A final squeeze of lemon ties everything together and cuts through the richness.
- Chili Crisp (optional): For those that like a little extra heat and crunch on top.
How to Make These Grilled Spicy Coconut Chicken Thighs
To make these grilled spicy coconut chicken thighs, you’ll need to first make the marinade. Add the coconut milk, olive oil, sambal oelek, ginger, garlic, coconut sugar, lime juice, and salt to a blender. Blend until the mixture is completely smooth.
Next, pat the chicken thighs dry with a paper towel. Place them in a large bowl and pour about ¾ of the marinade over the top. Toss well so every piece is coated. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes. Be sure to save the remaining sauce; you’ll use it later for dipping.
Preheat your grill to 450F. Spray the grill grates with avocado oil spray to prevent sticking. Now, it’s time to grill! Place the chicken thighs directly onto the hot grill and let them cook undisturbed for 7 minutes. Flip each thigh and cook for another 6-7 minutes, or until the temperature reaches 165F.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Finally, garnish the chicken with chopped cilantro and lime wedges. Serve with the reserved dipping sauce and chili crisp for extra heat, if desired. Enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 2 Pounds Boneless, Skinless Chicken Thighs
For the Marinade
- 15 Ounces Unsweetened Coconut Milk, one can
- 2 Tablespoons Olive Oil
- ½ Cup Sambal Oelek
- 1 Tablespoon Fresh Ginger, grated (or 2 tsp dried ginger)
- 6 Cloves Garlic
- ¼ Cup Coconut Sugar
- ⅓ Cup Fresh Lime Juice, about 2 limes
- 2 Teaspoon Kosher Salt
For Garnish
- Chopped Cilantro
- Lime Wedges
- Chili Crisp
Instructions
- To make these grilled spicy coconut chicken thighs, you’ll need to first make the marinade. Add the coconut milk, olive oil, sambal oelek, ginger, garlic, coconut sugar, lime juice, and salt to a blender. Blend until the mixture is completely smooth.
- Next, pat the chicken thighs dry with a paper towel.
- Place them in a large bowl and pour about ¾ of the marinade over the top. Toss well so every piece is coated. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes. Be sure to save the remaining sauce; you’ll use it later for dipping.
- Preheat your grill to 450F. Spray the grill grates with avocado oil spray to prevent sticking.
- Now, it’s time to grill! Place the chicken thighs directly onto the hot grill and let them cook undisturbed for 7 minutes.
- Flip each thigh and cook for another 6-7 minutes, or until the temperature reaches 165F.
- Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
- Finally, garnish the chicken with chopped cilantro and lime wedges.
- Serve with the reserved dipping sauce and chili crisp for extra heat, if desired. Enjoy!
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What others are saying
This looks delicious!! What do you serve it with?
Fantastic recipe! It’s a great marinade! My husband loved it! Will definitely do again and again!
Thanks so much for the review Janet!