Thai Coconut Chicken

Stubb was an experimenter and a lover of food from all over the world. This Thai Coconut Chicken brings the flavors of ginger, soy sauce and Pork marinade together in Stubb-style Thai.
  • 11



  • 1/2 piece of fresh ginger (peeled if woody)
  • 1 scallion (green and white parts)
  • 1 lemon, rinsed and dried
  • 3 cloves garlic
  • 1 cup packed fresh cilantro (about ½ bunch)
  • 3/4 canned unsweetened coconut milk
  • 1/4 cup Stubb’s Pork Marinade
  • 1 tablespoon soy sauce
  • 1/4 cup plus 1 tablespoon (packed) dark brown sugar
  • 1/2 teaspoon salt
  • About 3 pounds boneless, skinless chicken thighs


  • Quarter the ginger into chunks for processing. Cut the scallion into 1-inch lengths. With a vegetable peeler, trim off the lemon zest (just the yellow part). Halve the lemon and squeeze out 2 tablespoons of juice.

  • Combine the ginger, scallion, lemon zest and garlic in the bowl of a food processor and chop finely. Add the lemon juice, cilantro, coconut milk, Stubb’s Pork Marinade, soy sauce, brown sugar and salt. Whiz until everything is finely chopped.

  • Pour the mixture into a container for marinating. Add the chicken and coat well with the marinade. Cover and refrigerate at least 2 hours, preferably overnight.

  • Prepare a grill for direct cooking.

  • Drain off excess marinade from the chicken. Grill the chicken on both sides over direct medium-high heat, flipping halfway through, until the meat is firm and opaque in the center, 10 to 15 minutes total cooking time.

Nutrition information (per Serving)