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Coconut Chicken Thighs

Author: Adapted from ATCO Blue Flame Kitchen


  • 1 cup canned coconut milk stir well
  • 1-2 tbsp fresh lime juice
  • 2 tsp lime peel grated
  • 1 tbsp fish sauce
  • 2 tsp fresh ginger grated
  • 1 clove garlic
  • 10 bone-in skin on chicken thighs


  • Combine all ingredients in ziplock bag, except chicken. Swishy the bag to incorporate and mix up ingredients. Remove 1/2 cup of the marinade, cover and refrigerate.
  • Add chicken to the bag, close bag and move around to marry it with the marinade. Marinate for a minimum 30 minutes up to several hours if you have the time.
  • When ready to grill remove chicken from the marinade. Grill over medium heat for approximate 15 – 20 minutes or until chicken is cooked through. Keep an eye on them as flare ups may occur and the skin will get quite charred.
  • Serve with reserved marinade and coconut rice.