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
Scale
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.
