Coconut Marinated Chicken
Coconut milk is a total game-changer when it comes to marinades. It tenderizes the chicken beautifully, infusing it with a rich, tropical flavor that’s absolutely amazing. The best part? The marinade doubles as a seriously delicious sauce! Whether you’re cooking this on the grill for that perfect smoky char or in a skillet on your stove, you're going to love this recipe. It’s simple, packed with flavor, and so versatile—just a fantastic way to make chicken shine.
| Cuisine | Western |
| Category | Chicken |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Marinating Time | 25 minutes |
| Total Time | 50 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
| Published | 8/18/2025 |
Instructions
- 1
To make the marinade, simply combine all the marinade ingredients in a large ziplock bag. Add the chicken, seal the bag, and give it a good shake to coat the chicken completely. Let it marinate in the refrigerator for at least 3 hours, or for the best results, leave it overnight.
- 2
When you're ready to cook, remove the chicken from the bag, shaking off any excess marinade. Be sure to save the marinade for the sauce we'll make later.
- 3
Heat your barbecue to medium-high heat and brush the grates with a little oil, or heat the oil in a large skillet over medium-high heat on your stove.
- 4
Cook the chicken for about 7 minutes on the first side and then flip it and cook for another 5 minutes on the second side, or until it's beautifully browned and cooked all the way through.
- 5
Transfer the cooked chicken to a plate, cover it loosely with foil, and let it rest for about 5 minutes. This helps the juices redistribute, keeping the chicken extra tender.
- 6
While the chicken is resting, it’s time to make the sauce! Pour the reserved marinade into a small saucepan over medium heat. Add the water and bring it to a simmer. Let it cook for at least 10 minutes, or until the sauce has thickened to your liking. Once it's done, transfer it to a serving bowl.
- 7
Serve the chicken with the warm sauce poured over the top, and if you like, garnish with some fresh coriander leaves.
Nutrition Information
| Calories | 465 |
| Protein | 36.5g |
| Carbohydrates | 9.7g |
| Total Fat | 34.5g |
| Saturated Fat | 23.4g |
| Polyunsaturated Fat | 0g |
| Monounsaturated Fat | 0g |
| Trans Fat | 0g |
| Cholesterol | 142mg |
| Sodium | 875mg |
| Potassium | 358mg |
| Fiber | 3.5g |
| Sugar | 3.6g |
| Vitamin A | 550IU |
| Vitamin C | 6.6mg |
| Calcium | 30mg |
| Iron | 3.2mg |
Recipe Notes
Since the sauce is made from the marinade that the raw chicken was in, it’s really important to simmer it for at least 10 minutes. This ensures it’s completely safe to eat and also helps the flavors meld together beautifully.
I use Frank's classic hot sauce, which is a popular brand in America, but you can use any hot sauce you prefer, even sriracha. The hot sauce adds a nice little kick of spice and a touch of tang to the creamy coconut sauce.
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