Coconut Curry Grilled Chicken Thighs
Serves
4-6
Total Time
1 hour, 25 minutes
Prep Time
10 minutes
Inactive Time
4 hours
Cook Time
15-20 minutes
About
Bold, creamy, and with just the right amount of spice—these coconut curry chicken thighs are packed with flavor and grilled to juicy perfection. Marinated in a blend of coconut milk, Kikkoman® Soy Sauce, Kikkoman® Fish Sauce, and warm yellow curry, these are an easy upgrade to your weeknight dinner or weekend barbecue. The result? A char-grilled, silky, and savory chicken that’s hard to stop eating. Tips & Tricks- Don’t skip the lime juice—it balances the richness of the coconut curry sauce perfectly.
- You can also cook this in a cast iron skillet if grilling isn’t an option.
- For extra depth, marinate the chicken overnight.
- Leftovers? Try slicing the chicken into rice bowls or wraps for easy lunches.
Ingredients
1 cup canned coconut milk (unsweetened, full fat)
2 tablespoons Kikkoman® Soy Sauce
2 teaspoons Kikkoman® Fish Sauce
1 tablespoon yellow curry powder
1 tablespoon brown sugar
½ teaspoon crushed red pepper flakes (optional)
1 tablespoon fresh lime juice
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil (for grilling)
Fresh parsley or cilantro (for garnishing)
Directions
- In a medium bowl or glass dish whisk together coconut milk, soy sauce, fish sauce, yellow curry powder, brown sugar, red pepper flakes, and lime juice. Add the chicken thighs to the marinade and mix well to coat. Cover and refrigerate for at least 1 hour or up to 4 hours.
- Heat grill to medium-high. Brush grates with 1 tablespoon vegetable oil to prevent sticking.
- Remove chicken from marinade (shake off excess). Grill chicken thighs for 6–8 minutes per side, or until internal temperature reaches 165°F.
- Let chicken rest for 5 minutes before serving. Garnish with fresh parsley or cilantro.
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