Thai-inspired marinated grilled chicken is packed with flavors of coconut milk, curry paste, soy, garlic and maple syrup – and it’s super versatile with so many ways to serve it.
If you enjoy Thai flavors, you will like this Thai grilled chicken. Once marinated, it takes less than 10 minutes to get to the plate.
- It’s best to let the chicken marinate for 3-4 hours or overnight in the fridge, but if I don’t have time, I let it sit on the counter marinating for 30-40 minutes.
I always prefer to use boneless chicken thighs as they are juicier and less likely to become dry. Breasts are fine, too, in this recipe because of the marinade. In fact, feel free to make this recipe with bone-in chicken as long as you grill the chicken for longer. I opt for Kosher chicken if it’s available because it is pre-brined and so flavorful. One last thing – if you have big eaters or want leftovers, I suggest doubling the recipe.
The sauce (made from the marinade) adds extra richness and flavor for those who love sauce on just about anything (like me). I usually just serve it on the side for people to add if they choose. Note that the sauce is dairy free despite the coconut milk which is not actually milk.
The pictures show two serving suggestions for the chicken – the one above where the chicken tops a salad of quinoa, spinach, broccoli and mango; and the other which includes sides of rice and asparagus. I serve both with the sauce of course.
Ways To Serve Thai Grilled Chicken
- Grilled with sides: My favorite is straight off the BBQ with some great sides like Grilled Charred Onions, Sweet and Tangy Grilled Eggplant and Fresh Mango Salad.
- In a Salad: Add the chicken to a salad made with quinoa, greens, veggies and mango (pictured above).
- In a Soup: Cut the marinated chicken into pieces and add them to a chicken broth with vegetables and noodles. Vietnamese Pho-style soup.
- As an Appetizer: Spear pieces of chicken onto toothpicks and serve with a sprinkling of cilantro and the dipping sauce.
Definitely. This chicken can be served hot, at room temperature or cold.
Other Thai recipes you might like
- Best pad Thai recipe
- Thai grilled chicken
- chicken lemon orzo soup Thai-style
- Thai curried shrimp and vegetables
- 3 minute Thai green curry paste
- shrimp chowder Thai style
Thai Grilled Chicken
- 1 1/2 pound boneless, skinless chicken (thighs or breasts)
- chopped cilantro or parsley for garnish
- 1 cup coconut milk
- 2 teaspoon red or green curry paste (or more)
- 2 teaspoon soy sauce
- 2 tablespoon maple syrup (or honey) - use less if preferred
- 1 teaspoon minced garlic (1 clove)
- MAKE THE MARINADE/SAUCE: Combine all marinade ingredients in a ziploc bag or container. Mix to combine.
- MARINATE CHICKEN: Trim chicken if necessary and place in bag with the marinade. Make sure chicken is fully coated. Marinate in fridge for 3-4 hours or overnight. If short on time, marinate 30-40 minutes on the counter.
- GRILL CHICKEN AND MAKE SAUCE: Heat grill to medium high. Remove chicken from marinade and pour marinade into a small saucepan. Pat excess moisture on chicken with a paper towel. Spray chicken with oil to prevent sticking to grill. Sprinkle with salt. Grill chicken for 3-4 minutes per side or until cooked through (an instant thermometer should read 160F). Don't overcook or chicken will become dry.
- FINISH SAUCE AND SERVE: Heat marinade on medium high and boil for 2-3 minutes (this will make sure all germs from chicken are removed). Serve chicken with rice or quinoa and a vegetable side. Or place on top of quinoa, greens and broccoli to make a salad. Garnish with chopped cilantro or parsley. Pass the sauce.
We originally published this recipe in June 2017 and are now republishing for the start of grilling season with a few minor tweaks.