Coconut & Lime Grilled Chicken Thighs

Coconut & Lime Grilled Chicken Thighs

A flavourful marinade like this coconut and lime sauce is the ultimate way to infuse your favourite flavours into juicy chicken. Serve with a side of fluffy rice and garnish with extra lime wedges & sliced chilli.

Serves: 4
Time: 20 minutes + marinating time


  • 8 Rangitikei Free Range Chicken Thighs


  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • ½ cup coconut cream
  • 1 lemongrass stem, grated (or 1 teaspoon lemongrass paste)
  • 1 thumb ginger, grated
  • 2 cloves garlic, crushed
  • 1 lime, zest & juice
  • 1 large handful mint or coriander, finely chopped (or a mix of both)
  • 1 –2 chilies, sliced


Add all the marinade ingredients to a food processor or bullet blender and blitz until smooth.

Place the chicken thighs in a mixing bowl and pour over 2/3’s of the marinade, reserving the rest. Toss the chicken until well coated, then cover and let sit for at least 30 minutes before grilling, or transfer to the fridge to marinate overnight.

Heat your grill or BBQ to a medium high heat. Place your chicken thighs on the grill. Cook for 10 – 12 minutes, flipping once until cooked through and caramelised.

Transfer to a serving platter and drizzle over the remaining marinade.

Free Range Chicken used in this Recipe

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