Grilled Coconut Chicken with Snap Pea Salad

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marinated grilled chicken served with a creamy, flavor-packed coconut sauce and refreshing snap pea salad

servings: 4



Grilled Coconut Chicken

  • 1 (13.5 fl oz) can coconut milk
  • 2 tbsp reduced sodium soy sauce
  • 6 cloves garlic, minced
  • 1 tbsp minced fresh ginger
  • 1 red fresno chile, thinly sliced
  • 1 tbsp lime zest
  • 2 tbsp lime juice
  • 1 tsp kosher salt
  • 1 handful cilantro, plus more for garnish
  • 2 lbs boneless, skinless chicken thighs
  • cooking oil
  • lime wedges, for serving

Snap Pea Salad

  • ½ lb sugar snap peas, thinly sliced on an angle
  • 1 avocado, pitted + diced
  • 2 scallions, thinly sliced
  • ½ red fresno chile, minced
  • 2 limes, juiced
  • ¼ cup cilantro leaves
  • kosher salt


Grilled Coconut Chicken

  1. Combine the coconut milk, soy sauce, garlic, ginger, chile, lime zest, lime juice, and salt in a large mixing bowl. Whisk to combine. Add the cilantro and chicken. Ensure all of the chicken is submerged. Cover the bowl.
  2. Marinate the chicken for 1 hour in the fridge. Transfer the chicken to room temperature and continue to marinate for 30 minutes.
  3. Heat the grill to medium-high heat. Brush with oil. Transfer the chicken from the bowl to the grill, draining off as much liquid as possible. Grill the chicken for about 8 minutes until slightly charred. When it easily releases from the grill, flip the chicken and finish cooking, about 5-6 more minutes.
  4. Meanwhile, transfer the marinade to a small saucepan over medium-high heat. Add 2 tablespoons of water. Bring to a boil. Reduce the heat to a simmer and cook for 10 minutes until slightly thickened.
  5. Serve the chicken with the coconut sauce spooned over top and the snap pea salad (recipe below) alongside. Garnish with cilantro and serve with lime wedges for squeezing.

Snap Pea Salad

  1. Combine the snap peas, avocado, scallions, chile, lime juice, and cilantro leaves in a mixing bowl. Toss to combine.
  2. Season with salt to taste.