Thai Coconut Milk Grilled Chicken

If you don’t have a grill, this chicken could be cooked on a grill pan, pan-fried in a skillet or or broiled in the oven. 


  • 14-ounce can light or full-fat coconut milk
  • 5-6 cloves garlic, finely minced
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons coarse, kosher salt
  • 1 tablespoon finely grated fresh ginger or ginger paste
  • 2 teaspoons ground turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/4 cup chopped fresh cilantro
  • 1-2 pounds chicken breasts or chicken tenders
  • Lime wedges, for serving (optional)


  1. In a medium bowl, whisk together the coconut milk, garlic, brown sugar, salt, ginger, turmeric, cumin, coriander and cilantro.
  2. Place the chicken in a gallon-size ziploc bag; pour in the marinade. Seal the bag and press until the marinade coats the chicken evenly. Refrigerate for 2 hours or up to 24 hours.
  3. Preheat a grill to medium-high.
  4. Remove the chicken from the marinade, letting the excess marinade drip back into the bag.
  5. Grill the chicken until cooked through (time will depend on thickness of chicken – about 5-6 minutes per side for chicken breasts and 2-3 minutes per side for chicken tenders).
  6. Let the chicken rest for a few minutes before serving.


Note:  Serve with Indian Vegetable Rice

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