Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Broiled Coconut-Lime Chicken Thighs

Scott Phillips

Servings: four.

This bake-broil method browns the thighs nicely and would work well with other marinades. Just be sure to keep an eye on the chicken as it broils so that it doesn’t burn.


  • 2 Tbs. minced fresh ginger
  • 1 tsp. coriander seeds
  • Pinch turmeric
  • 2 cloves garlic, minced
  • 1/4 tsp. cayenne
  • 3 scallions (white and green parts), coarsely chopped
  • Grated zest of 1 lime
  • Juice of 2 limes
  • 2 Tbs. soy sauce
  • 1 Tbs. rice-wine vinegar
  • 1/3 cup coconut milk
  • 1/4 cup raw peanuts (salted are fine)
  • 1/4 cup chopped fresh cilantro
  • 1/2 tsp. kosher salt
  • 8 chicken thighs (bone in, skin on), excess fat removed
  • 1 Tbs. coarsely chopped peanuts
  • Cilantro sprigs for garnish
  • Lime wedges for garnish

Nutritional Information

  • Calories (kcal) : 440
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 10
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 115
  • Sodium (mg): 1220
  • Carbohydrates (g): 10
  • Fiber (g): 3
  • Protein (g): 36


  • In a blender, purée the ginger, coriander seeds, turmeric, garlic, cayenne, scallions, lime zest, lime juice, soy sauce, vinegar, coconut milk, the 1/4 cup peanuts, chopped cilantro, and salt until smooth. Pour the marinade over the chicken thighs and mix well. Marinate for 1 to 2 hours in the refrigerator.
  • Arrange the oven racks in the middle and top of the oven and heat the oven to 450°F. Line a wide, shallow pan, a jellyroll pan, or a rimmed baking sheet with foil. Arrange the chicken thighs, skin side up, in a single layer with space between. Bake the chicken in the middle of the oven for 15 minutes for small thighs, 20 minutes for larger thighs.
  • Turn on the broiler. Broil the thighs 5 to 6 inches from the heat source until the chicken is golden brown on the outside and firm to the touch, 10 to 15 minutes. Be sure they don’t burn.
  • Arrange the chicken thighs on a platter and serve immediately, garnished with the chopped peanuts, cilantro sprigs, and lime wedges.


Rate or Review

Reviews (4 reviews)

  • Krispie | 03/12/2018

    I followed other reviewers advice and cooked the thighs a grit longer so I could broil them for just a few minutes. They were juicy and tasty. I would make this again.

  • User avater
    Annevdw54 | 03/08/2013

    Followed this recipe exactly and found it super fast and easy to prepare. Cooked chicken a bit longer then recipe called for and broiled about 3-4 minutes instead of the time recipe called for as I did not want to burn chicken.I did however bring the rack down a bit as to prevent burning. Came out perfect. This was a big hit with the family and a definite keeper. Excellent flavors.

  • User avater
    duckyfufu | 04/12/2010

    This chicken was really, really good. The flavors are just amazing! I love the comment in the recipe to "not let it burn" when broiling, as I found it pretty much impossible to keep it from burning. But, I did keep an eye on it and let it get "just" burnt. I might try baking a little longer and broiling for a shorter amount next time, since it started to burn at just about 7 minutes.

  • Braisen | 04/09/2009

    I have made this half a dozen times. It is flavorful but mild enough for the whole family, and seems to be well-timed for a work-night supper. I marinate it over night, walk in the door start the chicken, throw basmati in the rice cooker, get changed, switch the chicken to broil, make the salad and... voila, a reasonable dinner in 35 minutes.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial