Spicy Coconut Grilled Chicken on the Arteflame Grill

Introduction:

Spicy coconut grilled chicken is a dish bursting with tropical flavors and a touch of heat. The creamy coconut marinade with fresh spices gives the chicken a rich, flavorful taste, while the high heat of the Arteflame grill delivers a perfect char and juicy texture. This dish is ideal for a summer BBQ or weeknight dinner. The coconut milk tenderizes the chicken while locking in moisture, and the grill adds a delicious smokiness to each bite.

Ingredients:

4 boneless, skinless chicken thighs (or breasts)
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste
2 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1 tablespoon soy sauce
1 tablespoon honey
1 lime (juice and zest)
1-2 teaspoons red chili flakes (adjust for heat)
1 tablespoon vegetable oil (for lighting the grill)
Fresh cilantro (for garnish)

Optional Sides:

Grilled mango slices
Coconut rice
Grilled vegetables (zucchini, bell peppers)

Instructions:

1. Fire Up the Arteflame Grill:

Light the Arteflame grill by soaking three paper napkins in vegetable oil and placing them in the grill. Stack firewood on top and light. Allow the grill to heat for 20 minutes until the cooktop is ready for grilling.

2. Make the Marinade:

In a large bowl, whisk together the coconut milk, red curry paste, minced garlic, grated ginger, soy sauce, honey, lime juice, lime zest, and chili flakes. This creates a rich, flavorful marinade with a hint of heat and tropical sweetness.

3. Marinate the Chicken:

Add the chicken thighs to the marinade, ensuring they are fully coated. Let the chicken marinate for at least 30 minutes, but for best results, marinate for 2-4 hours in the refrigerator.

4. Grill the Chicken:

Remove the chicken from the marinade, letting excess drip off. Place the chicken thighs on the hotter part of the Arteflame grill center grate to sear for 3-4 minutes on each side. Once seared, move the chicken to the flat cooktop for even cooking. Grill for an additional 6-8 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F.

5. Serve:

Remove the chicken from the grill and let it rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges for extra brightness.

Tips:

Balance the heat: Adjust the amount of red chili flakes based on your spice tolerance.
Marinate longer: For deeper flavor, marinate the chicken overnight.
Grill sides together: Use the flat cooktop to grill vegetables or fruits like mango for a tropical side dish.

Variations:

Mild Coconut Chicken: Skip the red chili flakes for a mild, creamy version.
Extra Spicy Coconut Chicken: Add fresh chopped Thai chilies or more red curry paste for extra heat.
Curry Coconut Chicken Skewers: Cut the chicken into chunks and skewer before grilling for a fun presentation.
Coconut Chicken Wraps: Slice the grilled chicken and serve in soft tortillas with avocado, lettuce, and lime crema.
Coconut BBQ Chicken: Mix BBQ sauce into the marinade for a sweet and spicy coconut BBQ flavor.

Best Pairings:

Coconut Rice: A simple, fluffy side to complement the tropical flavors.
Grilled Mango or Pineapple: Adds a sweet, caramelized contrast to the spicy chicken.
Grilled Corn: The smokiness pairs perfectly with the richness of the coconut marinade.
Cold Beer: A light lager or a refreshing pale ale will cool the heat and balance the flavors.