I served this with sushi rice the day I made this and honestly, I’m not sure I’ll serve it with Thai jasmine rice again! I just love the texture and bite that comes with a good Japanese rice.
Here’s the recipe if you want to give it a try. As before, I have the link to my original recipe with a ton more step-by-step pictures.
Prep: 10 minutes
Cook: 35 minutes
Servings: 4–6
Ingredients
– 6–8 bone-in, skin-on chicken thighs
– 1 can (400 mL) full-fat coconut milk
– 1 litre chicken stock
– 2 stalks lemongrass, bruised
– 2–3 Thai chilies, sliced (adjust to taste)
– 1 red bell pepper, sliced into strips or chunks
– 1 tbsp fish sauce
– 1 tbsp neutral oil (grapeseed or canola)
– 3 cloves garlic, minced
– 1 thumb-sized piece of ginger, peeled and minced
– 4 scallions, whites thinly sliced, greens left long
– Juice of 1 lime
– Kosher salt, to taste
– Black pepper
– Ginger powder (optional)
– Steamed Thai jasmine rice
– Optional: fresh cilantro and lime wedges for serving
Equipment
– Grill
– Clay pot or heavy, fire-safe pot
– Tongs
– Wooden spoon
– Chef’s knife
– Cutting board
Method
Step 1: Char the Chicken
– Pat chicken thighs dry and season with salt, pepper, and a few pinches of ginger powder (optional).
– Place chicken skin-side down on the grill. Grill 6–8 minutes per side until nicely charred and nearly cooked through.
– Remove from grill and set aside.
Step 2: Build the Flavour Base
– Place clay pot directly on the grill. Let it gradually warm over medium heat.
– Add a splash of neutral oil to the pot. Add scallion whites, garlic, chilies, and ginger.
– Sauté for 2–3 minutes until fragrant and softened.
– Trim and bruise the lemongrass stalks (discard top third).
Step 3: Simmer Everything Together
– Nestle the grilled chicken (skin-side up) and red peppers into the pot.
– Pour in coconut milk, chicken stock, and fish sauce. Scrape bottom to loosen browned bits.
– Add bruised lemongrass and scallion greens.
– Squeeze in lime juice and toss in squeezed lime halves for extra flavour.
– Move pot to cooler zone of grill if needed to maintain gentle simmer.
Step 4: Finish and Serve
– Simmer gently for 25–30 minutes until chicken is cooked through and broth slightly reduced.
– Taste and adjust seasoning with salt or extra fish sauce.
– Serve hot over steamed jasmine rice. Garnish with cilantro and lime wedges if desired.
Link to the recipe: https://jeremypotvin.substack.com/p/grilled-coconut-thai-chicken-with
by jeremypotvin