Spicy Coconut Grilled Chicken

Turn up the heat with this spicy coconut grilled chicken. Marinated in a bold blend of coconut milk, lime, sambal oelek, and honey, the chicken thighs soak up tons of flavor, caramelize beautifully on the grill, and are perfect for an easy—but memorable—weeknight meal.

Served over rice and topped with fresh cilantro, lime wedges, and slices of red Fresno chile, this is one of those grilled chicken recipes that's colorful and satisfying. Bonus: It requires less than 30 minutes of hands-on time so it's perfect for easy-breezy backyard summer dinners. Be sure to keep some extra coconut sauce on the side—everyone will want to drizzle on more at the table!

Can you use chicken breasts instead of thighs?

Yes! Boneless, skinless chicken breasts work well here—just butterfly or pound them to a uniform thickness so they cook evenly. Grill the chicken over medium-high heat until it's nicely charred and the internal temperature reaches 165°F.

This marinade also works beautifully with large shrimp. Since shrimp are more delicate than chicken, marinate them for no more than 30 minutes and grill until the shrimp are opaque and lightly charred, just 2 to 3 minutes per side.

What is sambal oelek?

Sambal oelek is a spicy red chili paste that originated in Indonesia. The version most commonly found in U.S. grocery stores is made with ground red chiles, salt, and a touch of vinegar. Known for its bright heat and clear bold flavor, it's perfect for marinades, sauces, or as a condiment on its own. If you can't find sambal oelek, chili-garlic sauce will work in this recipe.

What can you do with leftover coconut milk?

Coconut milk is incredibly versatile! Use leftovers in smoothies, soup recipes, or curries for added creaminess. It’s also great stirred into oatmeal or used as a dairy substitute in baking—especially in muffins, pancakes, or quick breads. You can also freeze coconut milk in an ice cube tray for up to three months and thaw small portions as needed.