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coconut milk chicken marinade

Creamy Coconut Milk Chicken Marinade

Delicious Creamy Coconut Milk Chicken Marinade recipe with step-by-step instructions.
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Prep Time 5 hours 45 minutes
Cook Time 11 hours 45 minutes
Total Time 17 hours 30 minutes
Servings: 2.5 cups of sauce
Calories: 1600
Ingredients Method

Ingredients
  

For the marinade:
  • 14 oz full-fat coconut milk
  • 2 limes, zested
  • 1/4 cup lime juice
  • 1 1/2 tbsp curry powder
  • 2 tsp paprika
  • 1 1/2 tbsp fresh ginger, minced
  • 4 garlic cloves, minced
  • 2 tbsp hot sauce
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1.5 lb chicken thighs, boneless and skinless
  • 2 tsp brown sugar
For the cooking and sauce:
  • 1 tbsp oil
  • 1/2 cup water
  • 1/4 cup fresh cilantro, chopped

Method
 

  1. Combine the coconut milk, lime zest, lime juice, curry powder, paprika, minced ginger, minced garlic, hot sauce, brown sugar, salt, and black pepper in a bowl. Whisk everything together until the spices are fully incorporated and the mixture is smooth. This aromatics-forward base will infuse the chicken with deep, complex flavors as it marinates.
  2. Place the boneless, skinless chicken thighs in a resealable bag or shallow dish and pour the marinade from Step 1 over them, ensuring all pieces are coated. Refrigerate for at least 3 hours, though overnight is ideal—the longer marinating time allows the spices and aromatics to penetrate the meat deeply. I find chicken thighs absorb marinades beautifully because of their higher fat content, which keeps them juicy during cooking.
  3. Remove the chicken from the refrigerator 15 minutes before cooking to bring it closer to room temperature. Drain the chicken over a bowl, reserving all the liquid marinade—this will become your sauce. Heat 1 tablespoon of oil in a large pan or on a grill to medium-high heat (around 375-400°F if using a grill). Once the pan is hot and shimmering, add the chicken thighs and sear for 7 minutes on the first side without moving them, then flip and cook for 5 minutes on the second side until golden brown and cooked through (internal temperature should reach 165°F).
  4. Transfer the cooked chicken to a plate and let it rest for 5 minutes—this allows the juices to redistribute throughout the meat, keeping it tender and moist. While the chicken rests, pour the reserved marinade from Step 3 into a pot along with 1/2 cup water. Bring to a gentle simmer over medium heat and cook for 10 minutes, stirring occasionally, until the sauce reduces and thickens slightly. I like to let this simmer undisturbed for a few minutes first to let the flavors concentrate before stirring.
  5. Arrange the rested chicken thighs on a serving platter or individual plates and pour the thickened sauce from Step 4 generously over the top. Garnish with fresh chopped cilantro, which adds brightness and complements the warm spices perfectly.