Chipotle-Coconut Chicken

By Ali Slagle

Updated Oct. 12, 2023

Chipotle-Coconut Chicken
Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
4(185)
Notes
Read community notes

This grilled chicken is silky and humming with smoky heat thanks to a two-ingredient marinade of coconut milk and chipotle chiles in adobo. Coconut milk is used in marinades in South and Southeast Asian cuisines because it tenderizes and adds a sweet creaminess to meats, tofu and seafood. Canned chipotles are a heavy-hitting ingredient thanks to the heat of the smoked, dried jalapeños and the feisty adobo they’re packed in. Together, they’re all you need to marinate and glaze chicken. As for serving ideas, consider eating the chicken alongside grilled vegetables, over rice or in tortillas.

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Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Transfer to a platter or plates, garnish with cilantro and serve with lime wedges for squeezing.

Ratings

4 out of 5
185 user ratings
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Cooking Notes

Katelyn

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.

SK

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.

Liz

Made this delicious recipe tonight for dinner and it was fabulous! Followed recipe as written, but grilled the chicken indoors. Worked wonderfully!

JohnGrills

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).

empenn

Not enough flavor to justify the frantic flipping at the end

Birdie

This was a yummy and unique twist on the usual bbq chicken. I did take the tips from the comments and added a few things to punch up the flavor. Doubled the chipotles, added garlic and onion powder, chili powder, pepper, salt, and lime juice. Blended and marinated overnight and grilled the next evening with the remaining sauce I'd cooked down. Very good, but at least with our brand of chiles it was definitely spicy. Not too much for us... we like hot food, but think medium spicy hot wings.

Hollert

Read all the rating reviews and made adjustments. Everyone at the backyard potluck loved the grilled results. Instead of mixing things in a pan on the stove, I chucked all this into a blender: Blend: 3 garlic cloves 5 chipotle peps in adobo sauce Big squeeze of ginger paste Splash of olive oil Juice of a lime or two Dash of salt Threw the mix & chicken into a ziplock to marinate for several hours. Boom.

Marshall

In case anyone is tempted, I didn’t find this worked well with cast-iron grill on stovetop. Still good flavor though!

tweaks

Soy?

Janet

Instead of grilling I cooked this sheet pan style. Obviously makes a difference. I tasted the marinade as written (w/o oil since I wasn't grilling) and found it bland, so I doubled the chilis in adobo, added some lime juice and a little brown sugar. Better, but didn't knock my socks off. I marinated it for about an hour. Not long enough, IMHO. Basted and turned the thighs several times, broiled at the end. My husband and son liked it; I found it okay. Undoubtedly better grilled but meh.

Lady T

Used the whole can of adobo, added lime, marinated overnight. Reserved the unused marinade and added it to instapot rice mixed with fresh cilantro. Outstanding and pretty quick, minus the marinating time

Lea Ann (Cooking On The Ranch)

Loved this recipe. However, chipotle flavor didn't come through as much as I would have liked. Will increase the amount of chipotle next time.

Peter

I followed the recipe precisely as written, marinating both chicken and fish for more than two hours. I found it very disappointing. Almost tasteless. I erred on the high side for the number of chilis and it was still remarkably bland. I use a great many NYT recipes including several from Ali but this is the only one I have commented on as the result was so surprisingly sad.

latenightsolver

Has anyone tried this with fish?

Alix

This is excellent for a camping meal. I doubled the recipe for 7 adults and 3 littles. I did add a tsp of smoked chipotle powder as some recommended. We bagged the marinating chicken for the night in the cooler.We made rice on the propane stove, grilled the chicken on bamboo skewers , also fresh asparagus. Everyone enjoyed. S’mores to finish. Thank you

JW

Turned out great! I used a whole can of chiles in adobo, and marinated for around 5 hours.

kelly

I made a few tweaks that took this to the next level. — added 1 TBS honey and juice of 1/2 a lime to marinade — marinated chicken about 30 minutes while reducing other half of the marinade — cooked in the broiler about 7 mins per side, turning twice (20 mins total) — added a rinsed can of black beans and a large handful of baby power greens mix to the marinade in the saucepan (that never touched chicken). This made a delicious side dish/sauce to spoon over the chicken

tiffany cain

Made this right from the recipe- it was very mild. Maybe next time I will add lime juice to the marinade.

don't rate yoo highly

used boneless chicken breast. delicious

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