These Coconut Milk Chicken Thighs are my go-to for easy, flavorful weeknight dinners that taste like you spent hours on them. Marinated in creamy coconut milk, soy sauce, garlic, and spices, they turn out unbelievably tender and juicy, with just the right hint of tropical warmth. Grill them for beautiful charred edges or bake them for an equally tasty, fuss-free meal. This recipe is pure comfort, and trust me—it’ll quickly become a staple at your table.
Why You’ll Love It
This recipe checks all the boxes for a perfect dinner. It’s easy to prep ahead—just marinate overnight and dinner practically makes itself the next day. The coconut milk marinade infuses the chicken with a rich, mellow flavor while keeping it incredibly moist. It’s flexible, too: great for grilling in summer or baking when you need an easy oven dinner. Plus, the leftovers are fantastic in rice bowls, wraps, or even cold in a salad. Whether you’re cooking for family or friends, this dish always feels special without being fussy.
Ingredients
- Chicken Thighs – Bone-in or boneless, skin-on or skinless—your choice. Thighs are forgiving and stay juicy.
- Coconut Milk – Full-fat for the creamiest texture. I love stocking up at Trader Joe’s.
- Soy Sauce – Or swap with coconut aminos for a gluten-free option.
- Cider Vinegar – Adds subtle tang to balance the creaminess.
- Garlic – Freshly pressed for best flavor.
- Bay Leaves – Adds earthy depth.
- White Ground Pepper – For gentle heat without overpowering.
- Fresh Chives – Bright and herby. Green onions work well in a pinch.
- Lime – A squeeze of juice at the end makes the flavors sing.
Tips and Tricks
- Marinate Ahead – Don’t rush it! 12–24 hours in the fridge lets the flavors fully soak in.
- Use a Zip-Top Bag – It’s less messy and makes sure the marinade coats every piece.
- Grill or Bake – Grill for beautiful char and smoky notes, or bake if you’re keeping it simple indoors.
- Fresh Herbs Matter – Don’t skip sprinkling fresh chives or green onions before serving. It adds a fresh bite that wakes up all the flavors.
- Lime Finishing Touch – Always serve with lime wedges. The fresh acidity is magic against the rich coconut marinade.
Flavor Variations
- Different Proteins – Swap chicken for shrimp, flank steak, or even tofu for a vegetarian option.
- Coconut Cream – For extra richness, sub coconut cream (just watch for added sweetness if using canned brands).
- Make a Sauce – Don’t waste leftover marinade. Boil it for 5 minutes to make it safe, then simmer to thicken for a drizzly sauce.
Make Ahead Tips
- Meal Prep Friendly – Marinate chicken up to 24 hours in advance. The longer it soaks, the better the flavor.
- Batch Cook – Grill or bake extra pieces for easy lunches or dinners all week.
- Freezer Option – Freeze chicken in marinade for a ready-to-go meal down the road. Just thaw overnight in the fridge.
Serving Suggestions
- Rice Sides – My favorite pairing is Fruit and Nutty Brown Rice for a sweet-savory balance.
- Fresh Salads – Serve over a big green salad with sliced cucumbers for crunch.
- Bowls and Wraps – Leftovers are perfect chopped up in rice bowls or wrapped in flatbreads with crisp veggies.
- Bread on the Side – I love to serve this with warm whole-wheat bread to soak up the extra sauce.
Storage
- Refrigerate – Store cooked chicken in an airtight container for up to 3 days.
- Reheat – Warm gently on the stovetop or even in the air fryer for a crispy finish.
- Enjoy Cold – This chicken is surprisingly delicious cold over a big green salad for an easy lunch the next day.
FAQs
Can I use chicken breasts instead of thighs?
Yes! Breasts work well but watch your cook time—they can dry out faster than thighs.
Is coconut milk or coconut cream better?
Both work! Coconut milk is lighter, while cream gives a richer result. Just adjust for sweetness if using cream.
Can I use the marinade as a sauce?
Yes, but always boil it for at least 5 minutes to kill any bacteria from the raw chicken.
What can I serve it with?
It’s so versatile—rice, salads, wraps, or grilled veggies. It even works as meal prep for bowls.
Final Thought
This Coconut Milk Chicken Thighs recipe is that magical mix of simple and impressive. It’s fuss-free enough for a busy weeknight but tastes like something you’d order at your favorite restaurant. Whether you grill it for smoky summer dinners or bake it on a cozy evening, it’s a keeper for any season. Enjoy every juicy, coconut-infused bite!
Coconut Milk Chicken Thighs
These Coconut Milk Chicken Thighs are my go-to for easy, flavorful weeknight dinners that taste like you spent hours on them.
Ingredients
- 1–2 lb. chicken thighs, boneless, trimmed
- ⅔ cup soy sauce or coconut aminos
- 1 (13 oz) can coconut milk
- ¾ cup apple cider vinegar
- 2–3 cloves pressed garlic
- 3–4 bay leaves
- 2 tsp white ground pepper
- Fresh chives, finely chopped
- Fresh lime quarters, for serving
Instructions
- In a medium bowl, whisk together the soy sauce, coconut milk, apple cider vinegar, bay leaves, and white pepper. Stir in most of the chopped chives, saving a little for garnish later.
- Place the chicken in the marinade and refrigerate for at least 12 hours, up to 24 hours. You can use a 9x13 baking dish or a large Ziploc bag—whatever’s easier for you.
- When ready to cook, grill the chicken until fully cooked and nicely charred. Sprinkle with the reserved fresh chives and serve with a squeeze of lime and a helping of fruit and nutty brown rice.
- To bake instead, preheat the oven to 350°F and bake the chicken for 25–30 minutes, or until cooked through.
- Serve warm, garnished with more chives and fresh lime wedges.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 3101Total Fat 202gSaturated Fat 68gTrans Fat 1gUnsaturated Fat 133gCholesterol 1742mgSodium 4780mgCarbohydrates 16gFiber 5gSugar 1gProtein 325g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.