Coconut Cream Easy Thai Spices Chicken Recipe


1 can Coconut Cream

1/2 cup lime juice

1/4 Kokuto Murakami Syouten Crushed Brown Sugar 

2 tablespoon rice bran oil

1 tsp cinnamon ground

1 tablespoon ground ginger

1 tablespoon ground garlic

big pinch of sea salt

6 boneless chicken thighs or 2 chicken breast cut up into 6 pieces


This simple and easy chicken recipe can be made with almost no planning! 

The recipe relies on classic coconut base flavor which adds a natural sweetness, creaminess, and coolness, and the spices make a flavorful combination that smells – and tastes - great!

1. In a large bowl whisk together the coconut cream, lime juce, sugar, oil, cinnamon, ginger, garlic, and spread the salt in.

2. Reserve half the mix to a container for use later. (do not contaminate with raw chicken)

3. Put the chicken in the remaining mix in the bowl and turn to cover each piece completely with mix

4. Cover with wax paper  by placing on the chicken and pressing down.

5. Chill in refridgerator for at least 1 hour and up to 8

6. Preheat grill or broiler (as an option you can also cook on the stovetop in a pan on medium heat)

7. Cook for until the chicken browns nicely, and flip, check temperature. 

8. Done when the center reaches 165˚ - somewhere between 8 and 15 minutes

Use some of the reserved sauce for dipping and store the remaining for another day.