Coconut-Lemongrass Glazed Grilled Chicken Thighs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled chicken thighs brushed with a sweet and fragrant coconut-lemongrass glaze that captures the exotic flavors of Polynesian-inspired tiki cuisine. This asian fusion-inspired chicken ready in about 30 minutes pairs coconut milk, finely minced lemongrass stalk, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Asian Fusion cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1/2 cup coconut milk, 1 finely minced lemongrass stalk, 2 tbsp brown sugar, 2 tbsp soy sauce, 1 tbsp fresh lime juice, 3 minced garlic cloves, 1 tsp grated ginger, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until sugar dissolves.
  2. Step 2: Add 6 boneless skinless chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
  3. Step 3: Preheat grill to medium heat (around 375°F). Remove chicken from marinade, letting excess drip off, and grill for 6-7 minutes per side, basting occasionally with reserved marinade, until internal temperature reaches 165°F and skin is caramelized.
  4. Step 4: Remove from grill, rest chicken for 5 minutes, then serve garnished with fresh lime wedges or chopped cilantro if desired.

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Frequently asked questions

How long does Coconut-Lemongrass Glazed Grilled Chicken Thighs take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Lemongrass Glazed Grilled Chicken Thighs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.

Can I substitute ingredients in Coconut-Lemongrass Glazed Grilled Chicken Thighs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lemongrass Glazed Grilled Chicken Thighs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Lemongrass Glazed Grilled Chicken Thighs?

Asian Fusion chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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