Coconut Lemongrass Chicken

Creamy, herby, and straight-up addictive, these grilled coconut chicken thighs are everything you want in a high-protein summer main. Marinated in coconut milk, lemongrass, garlic, and a few Thai-inspired aromatics, the chicken stays juicy and soaks up all the rich, fragrant flavor. Grilling gives the thighs that perfect smoky char — and unlike chicken breasts, thighs are wonderfully forgiving and hard to overcook. It’s the kind of dish you bring to a BBQ and everyone asks for the recipe.

Toppings are where this dish really shines: a handful of chopped cilantro, green onion, and salted peanuts add crunch, freshness, and the perfect salty bite. Pair it with a crisp salad, sticky rice, or anything carb-y to soak up the creamy coconut goodness. Personally, grilled coconut chicken thighs are my go-to protein — they’re flavorful, cost-effective, and cook beautifully on the grill or stovetop. Plus, they’re a fantastic source of complete protein to help keep you full and fueled.

Coconut milk isn’t just delicious — it also contains healthy fats that may support brain function and metabolic health (Healthline). When combined with protein-rich chicken and antioxidant-rich herbs like cilantro, you’ve got a nourishing, crowd-pleasing dish that fits right into a longevity-focused lifestyle. For the perfect tropical pairing, serve it alongside our grilled pineapple with peanuts — the sweet heat balances the savory richness like a dream. This one’s an easy win for meal prep or the grill party of the season.

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Grilled Coconut Chicken Thighs

Juicy grilled chicken thighs marinated in coconut milk, lemongrass, and Thai-inspired aromatics. Topped with cilantro, green onion, and peanuts for a bold, high-protein main.

Course Main Course

Prep Time 18 minutes minutes

Cook Time 15 minutes minutes

Cost $20

Equipment

• BBQ or grill pan

Ingredients

• 1 lb chicken thighs
• 1/4 cup olive oil
• 1 tbsp ginger
• 2 cloves garlic
• 3 stalks lemongrass
• 1 tbsp fish sauce
• 1/4 cup cilantro
• 1 bunch green onion
• 1/2 cup salted peanuts

Instructions

• Prepare the lemongrass by removing the tough outer leaves and the woody top at the end. Use the tender, inner parts of the stalk and slice finely
• Place lemongrass, coconut milk, olive oil, ginger, garlic and fish sauce into a blender. Pour marinade over chicken thighs and marinate for up to 24 hours
• Place chicken on a medium high BBQ, or alternatively in a grill pan on medium high heat. Cook until an internal temperature of 180 degrees F, using a meat thermometer in the thickest part of the thigh if desired
• Remove and top with chopped cilantro, green onion and salted peanuts