Chipotle-Coconut Chicken
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(14-ounce) can full-fat coconut milk
- 1 to 2chipotle chiles in adobo, chopped, plus 1 tablespoon sauce
- 1tablespoon neutral oil, such as grapeseed, plus more for greasing
- Kosher salt (Diamond Crystal)
- 1½ to 2pounds boneless, skinless chicken thighs, patted dry
- Lime wedges, for serving
- Cilantro leaves or small sprigs, for serving
Nutritional analysis per serving (4 servings)
473 calories; 33 grams fat; 21 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 41 grams protein; 770 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small saucepan, stir together the coconut milk, chipotle chiles and sauce, 1 tablespoon oil and 1 ½ teaspoons salt. Pour half (about 1 cup) into a large bowl or resealable container, then add the chicken and toss to combine. Let the chicken sit while you heat the grill, at least 15 minutes, or cover and refrigerate to marinate for up to 1 day.
- Step 2
Simmer the remaining sauce in the saucepan over medium-high until thick enough to coat the back of a spoon, 3 to 5 minutes.
- Step 3
Heat the grill to medium-high. When ready to grill, clean and lightly grease the grates. Scrape excess marinade from the chicken, then grill the chicken until it’s browned and releases easily from the grates, 4 to 6 minutes per side. (For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.) Now dab with some of the reduced sauce, flip, cover and repeat every 30 seconds or so until the chicken is lacquered and all the sauce is used, 4 to 6 minutes.
- Step 4
Transfer to a platter or plates, garnish with cilantro and serve with lime wedges for squeezing.
Private Notes
Comments
Made exactly as directed, using full fat coconut milk and 2T of pureed chipotle. Marinated almost 3 hours. Sadly, the final product doesn't have much flavor - I couldn't tell it had been marinated or coated while cooking.
Yes of course you can. 450 degree oven about 30 minutes, check at around 20-25 minutes if its closed to being done, turn on the broiler and follow the last steps of baste and turn.
This is the second time I made this. I followed the recipe the first time, and this time, I did a few more chipotle peppers, about a tablespoon of fish sauce, and juice from a whole lime (maybe about 2 tablespoons). These additions really made the flavors pop, and the acidity of the lime juice really penetrated the chicken ( I marinated it for about 4 hours, and it was great).
After mixing up the coconut/chipotle marinade, I found the flavor rather flat. I added a spoonful of tamarind concentrate and some salt (JohnGrills comment about adding lime juice and fish sauce was headed in the same direction). Possibly because of tamarind but the color of the grilled thighs was gorgeous. I only marinaded the thighs for an hour and the flavor was terrific.
Love that this can be made with things I often have in my pantry and fridge. A good WFH meal where you can marinade in the morning, and bake/then broil in the evening. I used the chicken to top a simple green salad. Tasted more coconut than chipotle. The squeze of lime wakes up the flavor. Next time, may bump up the Chipotle. I used the La Coetna Chipotles peppers in Adobo sauce.
Tried this tonight. Followed recipe closely. Grilled up with a nice glaze but would have liked a bit more kick. Will use more peppers and sauce next time.
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