Thai Grilled Chicken with Coconut and Lime Sauce

Thai grilled chicken on a plate sprinkled with fresh herbs and toasted coconut

Thai Grilled Chicken with Coconut and Lime Sauce

Thai Grilled Chicken is a bold, flavor-packed dish that’s quick to prepare and perfect for casual hosting. Made with a fragrant Thai spice rub and finished with a sweet coconut-lime sauce, it’s ideal for backyard cookouts or family dinners. Enjoy it with sticky rice and crisp veggies for a complete meal that brings people together effortlessly.

Course Dinner

Cuisine Thai

Keyword chicken, grilled

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 461

Author Gina Dickson

Ingredients

Chicken and Seasonings

2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dry mustard
1/2 teaspoon cumin
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper add more if you like it spicy
3 chicken breasts boneless, skinless

For the Sauce:

1/2 cup honey
2 tablespoons coconut aminos or soy sauce
2 cloves garlic minced
1 tablespoon fish sauce
1 tablespoon fresh ginger peeled and minced
2 tablespoons lime juice fresh squeezed, do not use bottled lime juice
1 tablespoon unsweetened shredded coconut
1 teaspoon Sriracha add more for extra heat
1/2 teaspoon red chili flakes optional, adjust to taste

Instructions

Make the Thai Seasoning

In a small bowl, combine paprika, turmeric, black pepper, coriander, dry mustard, cumin, ground ginger, and cayenne pepper.
2 teaspoons paprika, 1 teaspoon turmeric, 1 teaspoon black pepper, 1/2 teaspoon ground coriander, 1/2 teaspoon dry mustard, 1/2 teaspoon cumin, 1/2 teaspoon ground ginger, 1/4 teaspoon cayenne pepper
Mix well, breaking up any clumps with the back of a spoon.

Prepare the Chicken

Preheat your grill to medium heat.
Pat the chicken breasts dry with paper towels.
3 chicken breasts
Rub the spice blend all over the chicken until fully coated. (Tip: wear gloves to avoid staining your hands.)
Place chicken on the grill and cook for 5 to 7 minutes per side. Check the internal temperature with a meat thermometer. Chicken is done when it reaches 165 degrees Fahrenheit (74 degrees Celsius). If needed, cook for an additional few minutes until done. Avoid overcooking to keep the meat juicy.

Make the Sauce

While the chicken cooks, combine all sauce ingredients in a small saucepan.
1/2 cup honey, 2 tablespoons coconut aminos, 2 cloves garlic, 1 tablespoon fish sauce, 1 tablespoon fresh ginger, 2 tablespoons lime juice, 1 tablespoon unsweetened shredded coconut, 1 teaspoon Sriracha, 1/2 teaspoon red chili flakes
Stir well and bring to a gentle boil over medium-high heat.
Once boiling, reduce the heat and let it simmer for 5 minutes.
Remove from heat.

Serve

Place the grilled chicken on a serving plate.
Spoon the warm sauce over the top.
Garnish with additional unsweetened shredded coconut and chopped Thai basil.

Notes

Storage and Reheating

Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 3 days. If you’re planning ahead, you can also grill the chicken and refrigerate it separately from the sauce.
Reheat gently on the stovetop or in the microwave until warmed through.
You can also make the sauce entirely ahead of time and store it in a sealed jar in the fridge for up to 1 week.

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