Spicy Coconut Grilled Chicken Lettuce Wraps

I have plenty of chicken wrap recipes on my site, but these Spicy Coconut Grilled Chicken Lettuce Wraps are something special — bold, balanced, and perfect for warm-weather grilling. The combination of green curry paste and coconut milk yields a rich, aromatic marinade that keeps the chicken juicy and flavorful. Serve the sliced grilled thighs in crisp butter lettuce with quick-pickled shallots, fresh herbs, and crushed peanuts for a bright, textural finish.

This recipe was created to highlight juicy grilled chicken thighs marinated in a fragrant coconut-green curry mixture. The marinade doubles as a finishing sauce, and a quick batch of pickled shallots adds acidity and crunch. Fresh cilantro, mint, a squeeze of lime, and crushed unsalted peanuts complete each bite. It’s an ideal recipe for a casual weeknight dinner or a crowd-friendly “build-your-own” spread.

Ingredients

• For the Marinade:
  • 1 cup unsweetened coconut milk
  • 2 tablespoons green curry paste (Mae Ploy recommended)
  • 4 garlic cloves
  • 1 teaspoon grated ginger
  • 1 cup fresh cilantro leaves
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut aminos
  • 2 tablespoons coconut sugar
  • Zest of 1 lime
  • 2 teaspoons kosher salt
  • 3 pounds boneless, skinless chicken thighs, trimmed of excess fat
• For the Quick-Pickled Shallots:
  • 2 large shallots, very thinly sliced
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon fish sauce
  • 3 tablespoons rice vinegar
• For Assembling the Wraps:
  • 2 heads butter lettuce, leaves separated
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup crushed unsalted peanuts
  • Lime wedges, for serving

Step-by-Step Instructions

Step One: Make the Marinade

In a blender or a wide jar with an immersion blender, combine the coconut milk, green curry paste, garlic, grated ginger, cilantro, fish sauce, coconut aminos, coconut sugar, lime zest, and kosher salt. Blend until very smooth. Reserve 1/2 cup of the blended marinade and refrigerate it for finishing the cooked chicken.

Step Two: Marinate the Chicken

Place trimmed chicken thighs in a food-safe container or large resealable bag. Pour the remaining marinade over the chicken and toss to coat thoroughly. Cover and let the chicken marinate at room temperature for 30 minutes, or refrigerate for up to 6 hours. (I do not recommend marinating longer because of the coconut milk.)

Step Three: Make the Quick-Pickled Shallots

While the chicken marinates, combine the thinly sliced shallots with kosher salt, fish sauce, and rice vinegar in a small bowl. Toss to combine and let sit while you grill; the shallots will soften and mellow. Store any leftovers in the fridge for up to four days.

Step Four: Prepare and Heat the Grill

When ready to cook, preheat the grill to medium-high (about 350–400°F). Oil the grates by dipping a folded paper towel in a neutral oil (avocado oil works well) and, using tongs, carefully wipe the oil over the hot grates. Use only a little oil to avoid flare-ups.

Step Five: Grill the Chicken

Place the marinated thighs on the grill and close the lid. Cook for about 4 minutes per side, until golden and grill marks appear. Flip once more, reduce heat to medium-low (around 300°F), and brush the chicken with some of the reserved coconut sauce, keeping back a little for serving. Continue grilling 3–5 minutes more, until the internal temperature reaches 165°F.

Step Six: Rest and Slice

Transfer the cooked chicken to a cutting board and let rest 5–8 minutes to allow the juices to redistribute. Slice into 1-inch strips.

Step Seven: Assemble and Serve

Place sliced chicken into butter lettuce leaves and drizzle with remaining reserved sauce. Top each wrap with quick-pickled shallots, crushed peanuts, cilantro, mint, and a lime wedge to squeeze over the top. Serve immediately while the chicken is warm.

Recipe FAQs

Nutrition (per serving)

Calories: 478 kcal; Carbohydrates: 14 g; Protein: 49 g; Fat: 25 g; Saturated Fat: 12 g; Sodium: 1427 mg; Fiber: 3 g; Sugar: 6 g. Nutrition information is an approximation and will vary depending on brands and portion sizes.

Additional Info

• Author: Alex Snodgrass
• Course: Main Course
• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

I hope you enjoy these Spicy Coconut Grilled Chicken Lettuce Wraps all season long. If you make them, leave a comment to share how they turned out!

Photography and styling credit: Eat Love Eats.