Barbecued Coconut Chicken is one of those recipes that looks complicated but really just needs a bit of patience and good timing. The process breaks down into manageable steps: first you build a fragrant spice paste with roasted whole spices, fresh aromatics like lemongrass and galangal, and a touch of shrimp paste for depth.
Then you simmer the chicken in coconut milk until the sauce clings to every piece, creating a rich coating that caramelizes beautifully on the grill. The tamarind marinade adds a tangy brightness that balances the richness of the coconut, while the final barbecue step gives you that irresistible charred flavor and crispy edges.
About the Recipe
This recipe is worth trying because it combines three distinct cooking techniques that each add their own layer of flavor. The tamarind marinade tenderizes the chicken and gives it a tangy base, the coconut milk braise infuses the meat with warm spices, and the final grilling step creates texture and smokiness. You get chicken that is juicy inside with a caramelized, slightly crispy exterior.
The spice paste might look like a long list, but most of the ingredients are quick to prep, and grinding them fresh makes a real difference. The dried shrimp paste and galangal root bring Southeast Asian flavor that you just cannot replicate with shortcuts.
Why you will love this recipe
The beauty of this chicken lies in how the sauce makes as it cooks. It starts thin and milky, then reduces down to a thick, clingy paste that coats every piece of chicken. That concentrated coating is what gives you those gorgeous caramelized spots on the grill. I always make sure to save a bit of the reduced sauce to brush on during grilling, which adds extra flavor.
The combination of lemongrass, galangal, and turmeric root creates a warm, slightly citrusy aroma that fills your kitchen. Even though this recipe requires some specialty ingredients, they are usually available at Asian markets and they keep well. The spice blend itself is quite forgiving, so if your galangal piece is slightly larger or you add an extra clove of garlic, the dish still turns out delicious.
Barbecued Coconut Chicken
Cooking Tips
Piercing the chicken with a fork before marinating helps the tamarind penetrate deeper into the meat. When you dry roast the whole spices, watch them closely and shake the pan often because they can burn quickly. The coconut milk should be thick, not the diluted kind, so check your can or carton label. As the chicken simmers, stir occasionally to prevent sticking, especially toward the end when the sauce thickens. If your grill runs hot, keep the chicken on a cooler zone and cook it a bit longer rather than charring the outside before the inside is done.
Serving and Storing Suggestions
This recipe serves about four people and takes roughly an hour from start to finish, including marinating time. Serve the chicken hot off the grill with steamed jasmine rice and a simple cucumber salad to balance the richness. Leftover chicken keeps well in the refrigerator for up to three days in an airtight container.
You can reheat it gently in a covered pan with a splash of water, though the exterior will not be as crispy. The grilled chicken also works nicely sliced and added to rice bowls or noodle salads the next day.
Similar Recipes
- Satay Chicken Skewers
- Rendang Chicken Curry
- Grilled Lemongrass Chicken
- Thai Coconut Chicken Soup
- Tandoori Chicken with Yogurt Marinade
Nutrient Benefits
Chicken provides lean protein, while coconut milk adds healthy fats that help your body absorb fat-soluble vitamins. The spices like turmeric, ginger, and galangal contain compounds with anti-inflammatory properties. Tamarind offers vitamin C and antioxidants, and the whole spices such as coriander and cumin aid digestion. Lemongrass has been used traditionally to support digestive health. Keep in mind that this dish is moderately rich due to the coconut milk, so pairing it with vegetables or a light salad makes for a balanced meal.
Barbecued Coconut Chicken
Ingredients
- 750 gms Chicken (quartered, pierced with a fork)
- 1/4 cup Tamarind Extract (thick)
- 1 tbsp Water (warm)
- 125 ml Coconut Milk (thick)
- 1 stalk Lemongrass (small, bruised, cut into 3 pieces)
- 1 1/2 tbsp Oil
For the masala:
- 1/2 tsp Black Peppercorns
- 1 tsp Coriander Seeds
- 1/4 tsp Cumin Seeds
- 2 Red Chillies (small)
- 2 to3 Small Onions (peeled)
- 3 cloves Garlic (peeled)
- 1/4 inch Ginger (peeled, sliced)
- 1/4 inch Galangal Root (peeled, sliced)
- 1/4 inch Turmeric Root (peeled, sliced)
- 1/4 tsp Dried Shrimp Paste (roasted)
- 1/2 tbsp Brown Sugar
- 1/2 tsp Salt
Instructions
- Rub the tamarind extract on the chicken and keep aside for a few minutes to marinate.
- Dry roast the peppercorns, coriander and cumin seeds for a minute.
- Combine all the masala ingredients and grind to a smooth paste.
- Heat oil in a pan over medium flame.
- Add the ground paste and stir-fry for 3 minutes.
- Add the coconut milk and lemongrass.
- Bring to a boil.
- Add the chicken and cook till the sauce has been absorbed and becomes a paste, about 10 to 15 minutes.
- Remove the chicken and coat well with the sauce on all sides.
- Grill on a barbecue until cooked through and golden brown on all sides, 10–15 minutes.
- Serve hot.
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Frequently Asked Questions
Can I use chicken breasts instead of quartered chicken?
Yes, chicken breasts work fine, though they may cook a bit faster. Cut them into large pieces so they do not dry out during the simmering and grilling steps.
What can I substitute for galangal root if I cannot find it?
Fresh ginger is the closest substitute, though galangal has a more citrusy, pine-like flavor. Use the same amount of ginger and add a small strip of lime zest to mimic some of that brightness.
Do I need to use a barbecue grill, or can I cook the chicken another way?
You can finish the chicken under a broiler or in a grill pan on the stovetop. The flavor will be slightly different without the smokiness, but the caramelization will still be delicious.
How thick should the tamarind extract be?
Thick tamarind extract should have a consistency similar to tomato paste. If yours is too thin, simmer it in a small pan for a few minutes until it reduces and thickens.
Can I make the spice paste ahead of time?
Surely. Grind the masala paste up to two days ahead and store it in the refrigerator in a covered container. The flavors actually deepen as it sits.
