If you are craving a dish bursting with bold, fresh flavors and juicy, tender meat, this Cilantro Lime Grilled Chicken Thighs Recipe is an absolute must-try. The vibrant mix of lime, cilantro, and hints of spicy Thai red curry meld beautifully with creamy coconut milk, creating a marinade that infuses every bite with juicy zest and just the right amount of kick. It’s the kind of recipe that’s perfect for easy weeknight dinners but impressive enough to make your guests ask for seconds. Trust me, once you master this recipe, it’ll become your go-to for any grilling occasion.
Ingredients You’ll Need
This recipe calls for a handful of simple yet dynamic ingredients that work together seamlessly to build layers of flavor, depth, and color. Each component plays an essential role, whether that’s tenderizing the chicken, adding creaminess, or bringing that signature cilantro lime freshness.
- 2 pounds chicken thighs (boneless skinless): Choose thighs for their juicy texture and richer flavor compared to breast meat.
- 1 (8.5 ounce) can coconut milk (full-fat): Adds a velvety, tropical creaminess that balances the spicy notes.
- 1/4 cup fresh lime juice: Provides brightness and tang that elevates the meats’ natural flavors.
- 1/4 cup Thai Red Curry Paste: Packs in warming heat and fragrant spices, making this dish irresistibly aromatic.
- 1 tablespoon (packed) brown sugar: Adds a subtle sweetness that harmonizes with the curry and lime.
- 1 cup (loosely packed) fresh cilantro (chopped): Brings fresh herbal brightness and color for that signature cilantro flavor.
How to Make Cilantro Lime Grilled Chicken Thighs Recipe
Step 1: Prepare the Marinade
Start by whisking the coconut milk, fresh lime juice, Thai red curry paste, brown sugar, and chopped cilantro together in a bowl until you have a smooth, vibrant marinade. This mixture is what imparts that perfect balance between creamy, zesty, and spicy flavor profiles.
Step 2: Marinate the Chicken
Place the boneless skinless chicken thighs into a large ZipLoc bag or the same bowl where the marinade was prepared. Pour the marinade over the chicken, then toss everything together ensuring each piece is thoroughly coated. Pop it into the fridge and let it marinate for at least 8 hours, or up to 24 hours for maximum flavor penetration and tenderness.
Step 3: Preheat Your Grill
When it’s time to cook, preheat your BBQ or grill to high heat. Although coconut milk adds sufficient oiliness to the chicken, you can lightly oil the grill grate if you want to ensure a clean release. This step is key to achieving those coveted char marks and smoky flavor.
Step 4: Grill the Chicken
Place the marinated chicken thighs directly on the grill. Immediately reduce the heat to medium-high and cook for about 7 minutes on one side. Flip and grill for another 7 minutes until the chicken is cooked through and beautifully caramelized on the outside. The result is tender, juicy, and flavorful chicken with a slight char that amps up the smoky notes.
Step 5: Rest and Season
After grilling, it’s important to let the chicken rest for a few minutes. This helps the juices redistribute, keeping every bite moist and tender. Taste and add extra salt and pepper if needed—remember that Thai red curry paste often contains salt already, so season carefully.
How to Serve Cilantro Lime Grilled Chicken Thighs Recipe
Garnishes
A sprinkle of freshly chopped cilantro on top just before serving heightens the fresh herbal aroma and adds a pretty, green pop of color. You can also add thin lime wedges on the side for an extra citrus squeeze that livens up each bite.
Side Dishes
This dish pairs beautifully with light and refreshing sides such as coconut jasmine rice, grilled vegetables, or a crisp Asian-style cucumber salad. These sides help balance the richness of the chicken and keep the meal feeling fresh and vibrant.
Creative Ways to Present
For a fun twist, shred the grilled chicken and serve it as a filling for tacos or wraps with crunchy slaw and creamy avocado. Alternatively, chop and toss it into a flavorful grain bowl with quinoa, black beans, and a lime vinaigrette for a hearty but balanced meal.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftover grilled chicken thighs in an airtight container in the refrigerator. The chicken will stay fresh for up to 3-4 days, making it perfect for quick lunches or dinner the next day.
Freezing
If you want to keep the Cilantro Lime Grilled Chicken Thighs Recipe on hand longer, wrap the cooled chicken tightly in foil or plastic wrap and place it inside a freezer-safe bag or container. You can freeze the cooked chicken for up to 2 months without sacrificing flavor or texture.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of water or broth to keep the chicken moist. Avoid overheating to prevent the meat from drying out. Reheated chicken works wonderfully in salads, wraps, or simply served warm with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs provide more juiciness and flavor, chicken breasts can be used if you prefer leaner meat. Just be mindful that breasts may cook faster and require careful monitoring to avoid drying out.
Do I have to marinate the chicken overnight?
Marinating for at least 8 hours is ideal for deep flavor infusion and tenderizing, but if you’re short on time, a minimum of 1-2 hours will still result in yummy grilled chicken with decent flavor.
Is this recipe spicy? Can I adjust the heat?
The Thai red curry paste adds a gentle to moderate heat depending on the brand used. If you want it milder, reduce the amount or choose a milder curry paste. For more heat, feel free to add a pinch of cayenne or some fresh chopped chili.
What can I substitute for coconut milk?
Full-fat coconut milk is key for the creamy texture and subtle sweetness. However, you can substitute with Greek yogurt or a combination of milk and a bit of cream in a pinch, although the flavor profile will be slightly different.
Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free as long as you check the ingredients in your Thai red curry paste to ensure no gluten-containing additives have been included.
Final Thoughts
This Cilantro Lime Grilled Chicken Thighs Recipe is pure magic on the grill—a perfect blend of creamy coconut, zesty lime, fragrant cilantro, and aromatic curry that transforms everyday chicken into something truly special. I cannot recommend it enough for your next cookout or weeknight meal. Once you try it, you’ll understand why it’s become such a treasured favorite in my kitchen. Grab those thighs, fire up the grill, and let the flavors do the talking!
Print
Cilantro Lime Grilled Chicken Thighs Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 25 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Thai
Description
Cilantro Lime Grilled Chicken Thighs are juicy, flavorful chicken thighs marinated in a delicious blend of coconut milk, fresh lime juice, Thai red curry paste, brown sugar, and fresh cilantro. Grilled to perfection, this dish offers a vibrant combination of citrus and aromatic herbs, perfect for an easy and impressive meal.
Ingredients
Chicken
- 2 pounds chicken thighs (boneless, skinless)
Marinade
- 1 (8.5 ounce) can full-fat coconut milk
- 1/4 cup fresh lime juice
- 1/4 cup Thai red curry paste
- 1 tablespoon packed brown sugar
- 1 cup loosely packed fresh cilantro, chopped
Instructions
- Prepare the Marinade: In a bowl, whisk together the coconut milk, fresh lime juice, Thai red curry paste, brown sugar, and chopped cilantro until the mixture is smooth and well combined.
- Marinate the Chicken: Place the chicken thighs in a large ZipLoc bag or directly into the bowl with the marinade. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag or cover the bowl, and refrigerate for at least 8 hours, up to 24 hours, to allow the flavors to infuse the meat.
- Preheat the Grill: Heat your barbecue grill to high heat. Optionally, oil the grill grate, although the coconut milk’s natural oiliness usually negates the need for additional oil.
- Grill the Chicken: Place the marinated chicken thighs on the hot grill. Immediately reduce the heat to medium-high. Grill for 7 minutes on one side, then flip and cook for another 7 minutes or until the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the chicken from the grill and let it rest for a few minutes to redistribute the juices. Season with extra salt and pepper to taste, if needed, as the curry paste can contain salt.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Use boneless, skinless thighs for quicker, even cooking and ease of grilling.
- If Thai red curry paste is unavailable, a similar Southeast Asian red curry paste can be substituted.
- Serve with rice or grilled vegetables for a complete meal.
- Ensure the grill is properly cleaned and oiled to prevent sticking.
