Grilled BBQ Chicken Thighs with Lemongrass Coconut Curry

Grilled BBQ chicken thighs get a bold upgrade with this lemongrass coconut curry twist, blending smoky char with creamy, aromatic Southeast Asian flavors. This recipe is perfect for cooks who want a little adventure without complicating their grill routine. The marinade works beautifully on an Arteflame or any grill, delivering deep flavor and juicy texture. Whether you're cooking for a casual weeknight dinner or a weekend gathering, these grilled chicken thighs bring warmth, richness, and irresistible fragrance to your table. If you're searching for an easy but impressive BBQ chicken recipe, this version checks every box.

Ingredients

For the Chicken

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Lemongrass Coconut Curry Marinade

• 1 stalk lemongrass, minced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon chili paste or sriracha
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 can (13.5 oz) coconut milk
• Juice of 1 lime

Instructions

Step 1: Prep the Marinade

1. Combine lemongrass, garlic, ginger, curry powder, turmeric, and chili paste in a bowl.
2. Add brown sugar, fish sauce, soy sauce, coconut milk, and lime juice.
3. Whisk until smooth and fragrant.

Step 2: Marinate the Chicken

1. Pat chicken thighs dry and season with salt and pepper.
2. Place in a bowl or zip-top bag.
3. Pour marinade over the chicken and coat well.
4. Refrigerate for at least 2 hours or overnight for deeper flavor.

Step 3: Preheat the Grill

1. Heat your Arteflame or grill to medium-high heat.
2. Oil the griddle or grate lightly to prevent sticking.

Step 4: Grill the Chicken

1. Remove chicken from marinade and shake off excess.
2. Place thighs skin-side down on the hot grill.
3. Cook 6–8 minutes until the skin crisps and browns.
4. Flip and continue cooking 15–20 minutes, or until internal temperature reaches 165°F (74°C).

Step 5: Serve

1. Rest the chicken for 5 minutes.
2. Garnish with lime wedges, cilantro, or sliced chiles.
3. Serve hot with rice or grilled vegetables.

Tips

For the best flavor, let the chicken marinate as long as possible—overnight is ideal to maximize the lemongrass and curry infusion. Keep the grill at a steady medium-high heat to avoid burning the coconut-based marinade. If you're cooking on an Arteflame, sear on the center zone first, then finish toward the outer ring for perfect tenderness. Always use a meat thermometer to ensure juicy, fully cooked chicken thighs.

Variations

This grilled BBQ chicken recipe adapts easily to your taste preferences. Switch up the spices, heat levels, or proteins to create fresh flavor profiles while keeping the core coconut curry base intact.

• Swap chicken thighs for drumsticks or boneless thighs.
• Add crushed kaffir lime leaves for extra citrus aroma.
• Use red curry paste instead of powder for deeper spice.
• Grill pineapple slices alongside the chicken for sweetness.
• Add honey for a caramelized glaze.

Best pairings

The rich curry flavor pairs beautifully with fresh, bright sides that balance the grilled smokiness. Choose sides that complement coconut and lemongrass without overpowering them.

• Steamed jasmine or coconut rice
• Grilled bok choy or asparagus
• Fresh mango salad
• Cucumber-lime slaw
• Chilled white wine such as Riesling or Sauvignon Blanc

Conclusion

This grilled BBQ chicken thighs recipe delivers big Southeast Asian flavor with minimal effort, making it perfect for weeknights and outdoor gatherings alike. The combination of lemongrass, coconut milk, and curry creates a marinade that caramelizes beautifully on the grill while keeping the meat tender and juicy. Once you try this version, it’s sure to become one of your go-to grilled chicken favorites.

Fire up the grill, gather your ingredients, and enjoy a dish that transforms simple chicken thighs into something unforgettable.