Our Recipes
SPICY COCONUT GRILLED CHICKEN
Ingredients
For the Chicken & Marinade:
✅ 1.5 - 2 lbs (approx. 700–900g) chicken thighs (boneless, skinless)
✅ 1 can (13.5 fl oz/400ml) CocoGoodsCo Organic Coconut Milk
✅ 3 tbsp melted unsalted butter
✅ 3 tbsp chili sauce (or Sriracha)
✅ 2 tbsp soy sauce
✅ 2 tbsp brown sugar
✅ 1 tbsp fresh lime juice (strained)
✅ 3 cloves garlic, finely minced
✅ 1 tbsp fresh ginger, finely minced
For Garnish & Serving:
✅ Fresh cilantro leaves
✅ Dry chili flakes
✅ Fresh lime wedges (optional)
Directions
Step 1: Prepare the Coconut Marinade
✅ Finely chop the fresh ginger and garlic. Strain the juice of 1 lime to remove seeds.
✅ In a large bowl with the chicken thighs, add CocoGoodsCo Organic Coconut Milk, melted butter, lime juice, brown sugar, soy sauce, chili sauce, minced garlic, and minced ginger.
✅ Mix thoroughly with gloved hands, ensuring every piece of chicken is generously coated with the creamy coconut marinade.
✅ Cover and let marinate in the refrigerator for at least 30 minutes (or overnight for deeper flavor).
Step 2: Grill / Air-Fry the Chicken
✅ Preheat your air fryer or oven grill to 390°F (200°C).
✅ Arrange the marinated chicken thighs in a single layer on a wire rack or mesh tray. Reserve the remaining marinade in the bowl.
✅ Cook for 15–20 minutes, flipping the chicken pieces halfway through, until cooked through, tender, and slightly charred along the edges.
Step 3: Cook the Coconut Glaze
✅ While the chicken is cooking, pour the reserved marinade from the bowl into a saucepan over medium heat.
✅ Bring to a gentle boil, stirring continuously for 5–7 minutes as it reduces and thickens into a glossy, rich golden glaze.
Step 4: Assemble & Serve
✅ Transfer the hot grilled chicken thighs onto a serving platter.
✅ Generously spoon the warm coconut glaze over the chicken.
✅ Garnish with fresh cilantro sprigs and a sprinkle of dry chili flakes. Serve immediately with warm steamed rice or grilled vegetables!
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