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Grilled Thai Chicken

5 from 2 reviews

A fabulous chicken marinade full of Asian flavors. Adapted from The Beach House Cookbook



  1. Combine the coconut milk, nam pla, lime juice, garlic, shallots, hot sauce, red pepper flakes, sugar, and cilantro in a large ziploc bag. Add the chicken and marinate for at least 4 hours in the refrigerator, turning occasionally.
  2. Grill till meat reaches an internal temperature of 160ยบ. Serve with lime wedges.


To make ahead and cook on another day, place marinade and chicken in a ziploc bag, remove as much air as possible, and seal. Freeze.

The night before you plan to cook, pull the chicken out of the freezer and defrost in the refrigerator overnight (defrosting time may vary depending on your refrigerator). Grill as directed.