If you’ve been searching for a burst of vibrant flavors paired with juicy, tender meat, the Cilantro Lime Grilled Chicken Thighs Recipe is just what your dinner table needs. This recipe brings together the zesty brightness of fresh lime, the fragrant punch of cilantro, and a creamy touch of coconut milk that makes every bite irresistibly delicious. The Thai red curry paste adds a subtle kick without overpowering, resulting in a perfectly balanced dish that’s both exotic and comforting. Whether you’re firing up the grill for a weekend cookout or simply looking to elevate weekday meals, this recipe is a guaranteed crowd-pleaser.
Ingredients You’ll Need
Gathering a handful of fresh and pantry staples is all it takes to create this sensational dish. Each ingredient plays a unique role, from tenderizing the chicken to layering on characteristic flavors that make this meal sing.
- Chicken thighs (2 pounds, boneless, skinless): Chosen for their juiciness and rich flavor that holds up beautifully on the grill.
- Full-fat coconut milk (1 can, 8.5 ounces): Adds creaminess and a subtle tropical note while helping to tenderize the meat.
- Fresh lime juice (1/4 cup): Brings bright acidity that lifts the whole dish and complements the cilantro.
- Thai Red Curry Paste (1/4 cup): Infuses the chicken with a fragrant, mildly spicy depth.
- Brown sugar (1 tablespoon, packed): Balances the tanginess and spices with a touch of caramel sweetness.
- Fresh cilantro (1 cup, loosely packed, chopped): Adds a fresh, herbal brightness that defines the dish.
How to Make Cilantro Lime Grilled Chicken Thighs Recipe
Step 1: Prepare the Marinade
Start by whisking together the coconut milk, fresh lime juice, Thai red curry paste, brown sugar, and chopped cilantro in a bowl until everything is smooth and well combined. This marinade is packed with flavor and it will tenderize the chicken while infusing it with all the zesty and fragrant notes you’re craving.
Step 2: Marinate the Chicken
Place the chicken thighs in a large ZipLoc bag or back into the bowl with the marinade, then toss until every piece is thoroughly coated. This is your secret weapon to juicy, flavorful chicken. Seal and refrigerate for at least 8 hours, or up to 24 hours if you can plan ahead—the longer the better for depth of flavor!
Step 3: Preheat the Grill
Heat your grill to high. You can lightly oil the grate if you wish, but thanks to the coconut milk’s natural oils, the chicken won’t stick easily. This step is key for developing those gorgeous grill marks and achieving the perfect sear.
Step 4: Grill the Chicken
Place the chicken thighs on the hot grill, then reduce the heat to medium-high. Grill the chicken for about 7 minutes on the first side, then flip and cook for another 7 minutes until the chicken is cooked through. You’re aiming for a juicy interior and a slightly caramelized exterior from that marinade magic.
Step 5: Rest and Season
Allow the grilled chicken to rest for a few minutes before serving—this helps lock in all those delicious juices. Taste and season with extra salt and pepper if needed, but keep in mind the Thai red curry paste usually already contains some saltiness.
How to Serve Cilantro Lime Grilled Chicken Thighs Recipe
Garnishes
Fresh garnishes elevate this dish beautifully. Sprinkle additional chopped cilantro and a few lime wedges over the chicken for an eye-catching, zesty garnish that invites guests to personalize each bite. A light drizzle of extra coconut milk or a squeeze of fresh lime juice right before serving can also heighten the creaminess and freshness.
Side Dishes
Pair your Cilantro Lime Grilled Chicken Thighs Recipe with refreshing sides such as a crisp cucumber salad, fragrant jasmine rice, or grilled vegetables like zucchini and bell peppers. These accompaniments complement the bold flavors without overpowering the dish, rounding out a perfectly balanced meal.
Creative Ways to Present
For a fun twist, serve the grilled chicken over a bed of warm tortillas with sliced avocado, radishes, and a drizzle of tangy yogurt sauce for an irresistible taco night. You can also slice the chicken thinly and use it as a protein-packed topping for fresh green salads or noodle bowls for lunch or dinner.
Make Ahead and Storage
Storing Leftovers
Leftover Cilantro Lime Grilled Chicken Thighs Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as exciting.
Freezing
If you want to save some for later, freeze cooked chicken thighs wrapped tightly in foil or stored in freezer bags for up to 3 months. Just be sure to thaw overnight in the fridge for best texture and taste.
Reheating
Reheat gently in a skillet over medium heat or in the oven at a low temperature to avoid drying out the chicken. You can add a splash of water or extra lime juice to bring back moisture and flavor before serving.
FAQs
Can I use bone-in chicken thighs for this recipe?
Absolutely! Bone-in thighs will add extra flavor and juiciness, though they might require a slightly longer grilling time to ensure they are cooked through.
Is it necessary to marinate the chicken overnight?
While marinating for 8 to 24 hours is ideal to fully infuse the flavors, even 1 to 2 hours will add some tasty depth if you’re short on time.
Can I make this recipe without a grill?
Yes! You can cook the chicken in a hot cast-iron skillet or under a broiler. Just keep an eye on it so it doesn’t burn and cook evenly on both sides.
What can I substitute for Thai red curry paste if I can’t find it?
You could use a mild curry powder or a blend of ground spices like paprika, cumin, and chili powder, but keep in mind the flavor profile will change. Thai red curry paste has a unique balance of sweet, spicy, and savory notes.
Is this recipe spicy?
The Thai red curry paste adds a gentle heat, but it isn’t overwhelmingly spicy. If you’d prefer more or less heat, adjust the amount of curry paste to suit your taste.
Final Thoughts
If you love dishes that are bold yet approachable, the Cilantro Lime Grilled Chicken Thighs Recipe is going to become your new go-to. Its vibrant, fresh flavors and juicy texture are a true celebration of what grilling at home should be about. Trust me, once you try it, this recipe will be starring on your menu time and time again!
Print
Cilantro Lime Grilled Chicken Thighs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Description
These Cilantro Lime Grilled Chicken Thighs feature juicy boneless skinless chicken marinated in a flavorful blend of coconut milk, fresh lime juice, Thai red curry paste, brown sugar, and fresh cilantro. Grilled to perfection, this recipe delivers a vibrant and aromatic dish perfect for a quick weeknight dinner or a weekend barbecue.
Ingredients
Chicken
- 2 pounds chicken thighs (boneless skinless)
Marinade
- 1 (8.5 ounce) can coconut milk (full-fat)
- 1/4 cup fresh lime juice
- 1/4 cup Thai Red Curry Paste
- 1 tablespoon (packed) brown sugar
- 1 cup (loosely packed) fresh cilantro (chopped)
Instructions
- Make the Marinade: In a bowl, whisk together coconut milk, fresh lime juice, Thai red curry paste, brown sugar, and chopped cilantro until the mixture is smooth and well combined.
- Marinate the Chicken: Place the chicken thighs in a large ZipLoc bag or the same bowl used for the marinade. Pour the marinade over the chicken and toss to coat thoroughly. Seal the bag or cover the bowl, then refrigerate for at least 8 hours, or up to 24 hours for maximum flavor infusion.
- Preheat the Grill: Heat your BBQ grill to high temperature. Optionally, you can oil the grill grate, but the coconut milk in the marinade provides enough oil to prevent sticking.
- Grill the Chicken: Place the marinated chicken thighs on the hot grill. Immediately reduce the heat to medium-high. Cook the chicken for 7 minutes on one side, then flip and grill for another 7 minutes or until the chicken is fully cooked through and reaches an internal temperature of 165°F (75°C).
- Rest and Serve: Remove the chicken from the grill and let it rest for a few minutes to allow the juices to redistribute. If needed, season with additional salt and pepper to taste since the Thai red curry paste can be salty.
Notes
- Marinating the chicken for a full 24 hours will yield the most intense flavor, but 8 hours is sufficient for a tasty result.
- If you don’t have a grill, you can cook the chicken thighs in a grill pan or skillet over medium-high heat.
- Make sure to monitor the chicken closely when grilling to avoid charring the marinade.
- Thai red curry paste contains salt, so taste before adding more salt at the end.
