Coconut Curry Grilled Chicken Thighs

Ingredients

• 1 cup canned coconut milk (unsweetened, full fat)
• 2 tablespoons Kikkoman® Soy Sauce
• 2 teaspoons Kikkoman® Fish Sauce
• 1 tablespoon yellow curry powder
• 1 tablespoon brown sugar
• ½ teaspoon crushed red pepper flakes (optional)
• 1 tablespoon fresh lime juice
• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon vegetable oil (for grilling)
• Fresh parsley or cilantro (for garnishing)

Steps

1. In a medium bowl or glass dish whisk together coconut milk, soy sauce, fish sauce, yellow curry powder, brown sugar, red pepper flakes, and lime juice. Add the chicken thighs to the marinade and mix well to coat. Cover and refrigerate for at least 1 hour or up to 4 hours.

2. Heat grill to medium-high. Brush grates with 1 tablespoon vegetable oil to prevent sticking.

3. Remove chicken from marinade (shake off excess). Grill chicken thighs for 6–8 minutes per side, or until internal temperature reaches 165°F.

4. Let chicken rest for 5 minutes before serving. Garnish with fresh parsley or cilantro.