Chicken Recipes

Grilled Chicken With Coconut Sauce

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Grilled chicken with coconut sauce:

Have you ever had Grilled chicken with coconut sauce and south asian flavours sounds rather outlandish combination, isn’t it?

It has been 2 and half years since I have cooked in a professional restaurant and I have to admit I terribly miss it.

I miss the pressure, I miss the adrenaline, the heat and most of all the creative cooking!

So far on my website I haven’t posted any of those unusual and delicious bit of cooking, well frankly because I just don’t cook too much fancy food at home. However these days I feel like I want to go back into the cooking game. Well professionally it may not be possible here in Singapore but just because I am not working as a chef doesn’t mean that I can’t cook something special, right?

This south asian flavoured grilled chicken with coconut sauce was my first step towards creating something exciting and rather out of the box. The sauce was almost like a foam, it was light as air and had an amazing taste, had that spicy and umami taste which sort of worked terribly well for the grilled chicken. My husband enjoyed this dish with an immense pleasure and I was happy as a clam!

The sauce was made with the ginger, lemongrass broth I made for my steamed fish and it also tasted great with the pan fried fish.

I served this grilled chicken with simple sautéed potatoes but you can serve it with mashed potatoes, steamed rice or anything you fancy!

This is how you make this recipe.

Ingredients (Spicy Coconut Sauce) :

  • 200 ml coconut milk
  • 75 ml ginger lemongrass broth 
  • 15g butter chopped in small pieces
  • 1 tsp or to taste red chili flakes
  • 1 tsp or to taste black pepper
  • Salt to taste


Start boiling the broth, when it reduces to half add in the coconut milk, on medium low flame start whisking it.

Add butter little at a time while whisking the sauce. Keep whisking the sauce till it gets a foamy texture. Add salt and spices. Turn the flame of and keep whisking for another 2-3 minutes.

Drizzle the sauce over the grilled chicken. Garnish with herbs and serve hot!


  • 4 chicken thighs skin on 
  • ¼ cup coriander
  • 2 sprigs of Indian basil (tulsi)
  • 2 sprigs of mint
  • 2 cloves of garlic
  • 1 or to taste red chilli
  • 1 or to taste green chilli  
  • 1 tbsp Lingham’s chilli sauce or any Sweet Chilli sauce or use tomato ketchup with ½ tsp brown sugar
  • 25g cold butter cut in pieces
  • Salt to taste


In a mortar or a food processor bowl add the roughly chopped coriander, mint, basil with garlic and chillies. Make a coarse paste, add salt and chilli sauce to it.

Put the butter under the chicken skin. Then rub the paste generously on the chicken. Marinate the chicken minimum for 30 minutes  upto 2 hours.

Preheat the oven to 180C/350F.

Grill the marinated chicken thighs for 15 minutes or till the skin is crispy and brown. Rest the chicken for 5 minutes before serving.

Serve the chicken over steamed rice or simple sautéed potatoes.

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