Easy Thai Coconut Chicken: This is the simplest chicken recipe ever. It literally begins with a two ingredient marinade and offers a complexity of flavor while remaining easy enough even the most novice chef can make it.
The two ingredient marinade is first used to infuse the chicken with flavor, and is then repurposed to create a delicious sauce. Of course, don’t forget to boil it for a minimum of 5 minutes to remove any bacteria and make it safe for consumption.
This is the kind of meal you can’t get enough of because it is just so simple, and literally tastes amazing. And the fact that it requires so little effort to get so much flavor is my favorite part.
Thai Seasoning Paste
The key is the Gourmet Gardens Thai Seasoning. This is a tube of paste made up of all the yummy stuff…garlic, lemon grass, cilantro, chili peppers. It gives you those bold Thai flavors without the work of having to mince and peel, and chop.
This is what I am talking about, it comes in a tube, you can find it in the produce section near the fresh herbs. I have to be honest, I have been on the fence about sharing this recipe because I can’t ALWAYS find the Thai Seasoning. But the good news is this, when I do find it, I stock up and stick it in the freezer. It freezes so beautifully.
So I suggest you call and see if your local grocer stock it before you go out to get it. I don’t want you coming back here and getting mad at me. Thanks!
Cooking Coconut Thai Chicken
Ok, the next thing to note about this recipe is how you cook the chicken. And that is another lovely part about it, it really doesn’t matter. You can sear it stove top, bake it in the oven, toss it on a nice hot grill, you can even use a pressure cooker. Try to get a nice sear on it so you get that delicious caramelized flavor.
My favorite way to make it is on the grill. I love the extra flavor the wood pellets I use (Huge Traeger Fan over here) imparts to the chicken. I also love the low mess factor. But go with whatever makes you the happiest.
Can Marinade be Used as Sauce?
The answer is YES! But with some caveats. The biggest being you have to bring it to a boil, and then let it boil for a full five minutes if you are going to consume it. A marinade had raw meat in it, so bacteria may grow in it, and you have to bring it to a boil and keep it there to kill anything that might make you sick.
Other things to note:
- If the marinade has been at room temperature more than 90 minutes to 120 minutes, you are better off tossing it. You really don’t want to make yourself sick, and bacteria will grow in it if it is at room temperature for too long. So only use it as a sauce if you marinate in the refrigerator, and didn’t leave it sitting out.
- MAKE SURE YOU BOIL IT. Do not put marinade on your cooked chicken if you don’t cook the marinade. This will make you sick.
- It can’t be reused as marinade again. Marinade is not something you can use twice. The juices from the raw meat will lead to bacteria growth. So you could boil it, but it would change the properties, and then it wouldn’t work as well a a marinade anyway. So only a one time use for marinading purposes, but who wants to throw out expensive coconut milk and delicious Thai flavors? Not me, so boiling it is how we get around the health risk and indulge in the flavor.
For our marinade turned sauce, I also add some chicken stock to create more, to make it less coconut-y, and for additional depth of flavor. And salt. Once you have cooked it and made it safe for consumption, taste it, and adjust the flavors to your preference.
Ok, go and enjoy this tasty chicken dish! You are going to love it.
Thai Coconut Chicken
- 2 Lbs Chicken breasts boneless, skinless (approximately 4 pieces)
- 13.66 ounce can of Coconut Milk full fat
- 3 Tbs Gourmet Gardens Thai Seasoning Paste
- 2 Cups Chicken Stock
- 1 tsp salt
- Marinade mixture after chicken is removed
- Mix coconut milk and Thai Seasoning Paste together, and put in a gallon sized zip top bag.
- Add your chicken breasts to the bag, and marinate for 2-12 hours.
- Once your chicken has marinaded, remove the chicken from the marinade, and set the marinade aside.
- Grill chicken on a grill heated to 400 degrees, and cook until internal temperature reaches 165 degrees, approximately 5 minutes per side, depending on the thickness of the chicken breast.
- Bake chicken at 375 degrees for approximately 25 minutes, or until internal temperature reaches 165 degrees.
- Pan sear chicken on a medium-high heat with 1-2 Tbs butter, cooking 5-7 minutes per side (depending on thickness of chicken) or until internal temperature reaches 165 degrees.
- Take the marinade you set aside, and put in a heavy bottomed sauce pan. Bring to a boil, and boil for 5 minutes to kill any bacteria from the chicken. Once you have boiled for 5 minutes, turn heat down to medium, and add chicken stock, and salt.
- Let simmer, reducing sauce for 5-10 minutes until you reach desired thickness. Taste, and adjust seasoning as desired.
- Serve chicken over rice, with the sauce drizzled over the top.
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