To get the most out of this recipe, you’ll need to plan ahead and marinate the chicken for at least 24 hours (and up to 48 hours) ahead of time, but the actual work involved in the preparation and cooking totals just about 25 minutes making this a really easy way to get a healthy dinner on the table. When you get the marinade all whisked together, don’t be afraid to adjust the seasonings and spices to fit your preferences. If you want less or more curry or coriander powder, honey, or fish sauce, for instance, use it. Just be sure to adjust the seasonings before you add the raw chicken. 

For the Marinade

• 1 cup full-fat coconut milk (175g)
• 2 1/2 tablespoons Squid brand Thai fish sauce (or sub other premium brand) (37g)
• 1/2 teaspoon turmeric powder (2g)
• 1 teaspoon coriander powder (4g)
• 1/8 to 1/4 teaspoon curry powder (any curry powder works) (1g)
• 1 tablespoon honey (15g) (sub brown sugar)
• 2-inch piece fresh ginger, sliced
• 1 garlic clove, minced
• 2 lemongrass stalks, smashed and finely chopped (light part only)
• 1 scallion, diced (green part only)
• 1/2 to 1 whole chili, sliced (seeds removed for less spicy option)
• zest of one lime
• 4 fresh cilantro sprigs, finely minced (optional, but recommended)
• 1 small or medium white onion, halved (for grilling with chicken)
• salt to taste (if needed)

For the Chicken

• 1 1/2 to 2 pounds boneless, skinless chicken thighs (750 to 1kg)
• coconut oil for cooking (sub other vegetable oil)