Thai Coconut Grilled Chicken has a simple marinade of coconut milk, soy sauce, brown sugar, fresh lime, and dried seasonings. This grilled chicken has the best flavor and it's basically fool-proof, which means you won't end up with dry chicken! It's an easy dump & go marinade that refrigerates all day, and then it's ready to throw on the grill at dinnertime.
Add chicken breasts into a gallon size Ziploc bag. Add the remaining marinade ingredients and close the bag. Use your hands to squish and mix everything until the chicken is coated.
Let refrigerate and marinate for at least 8 hours or overnight.
When ready, use tongs to place the chicken on the grill and discard the remaining marinade. Cook the chicken until it's up to temperature (165° F).
Coconut Milk : For best taste use full-fat coconut milk and not the lite coconut milk. You can find coconut milk by the other Asian type ingredients in the store. The soy sauce aisle. Sometimes you can also find it in the baking aisle.Tip :If wanted, reserve some of the marinade (before it touches the raw chicken) to brush on the chicken as it grills. You cannot use the marinade that the raw chicken was sitting in for hours. Chicken Tip : My family does not like big thick pieces of chicken. I cut each chicken breast in half, horizontally, so I end up with 8 thinner pieces of chicken. I then add the chicken into the marinade and grill it up that way. They cook faster and it provides more than just 4 servings.