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Grilled Thai Chicken

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 1 cup coconut milk
  • 1/2 cup nam pla (Asian fish sauce)
  • 1/4 cup freshly squeezed lime juice
  • 4 small cloves garlic, peeled and minced
  • 2 shallots, peeled and minced
  • 1 teaspoon hot sauce, such as Tabasco
  • 1 teaspoon red pepper flakes
  • 1 1/2 tablespoons sugar
  • 1/2 cup chopped fresh cilantro
  • Sea salt and freshly ground black pepper to taste
  • 24 large boneless, skinless chicken breasts
  • 6 scallions, trimmed and minced, for garnish or Thai basil
  • 1 fresh lime, cut in wedges for garnish


  1. Combine the coconut milk, nam pla, lime juice, garlic, shallots, hot sauce, red pepper flakes, sugar,
  2. and cilantro in a blender or food processor and blend until smooth.
  3. Salt and pepper both sides of the chicken and put it in a large plastic zip lock bag.
  4. Pour the coconut mixture over the chicken and marinate it for 4 hours in the refrigerator, turning the chicken occasionally.
  5. Prepare a gas or charcoal grill.
  6. When the temperature is medium-hot, remove the chicken from the bag, and discard the marinade.
  7. Place the chicken on the grill; cover and cook for about 8 minutes on one side.
  8. Turn the chicken over and cook another 8 – 10 minutes, or until the internal temperature is 160 degrees.
  9. Transfer the chicken to a platter and garnish with the scallions or Thai basil.
  10. Serve at once with lime wedges on the side.

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