Thai Peanut and Coconut Turkey Thighs

Prep time 30 minutes       Cook time 30 minutes       Serves 4-6


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1-cup coconut cream1-cup peanut butter¼ cup black bean sauce⅛-cup soy sauce¼ cup olive oil1 ½ cup coconut milk1 shallot, finely minced1 tbsp. ginger, freshly chopped3 garlic cloves, finely chopped1 Thai red chilli, finely chopped1 green onion, thinly sliced½ cup brown sugar

Thighs and Garnish

4 Boneless Turkey thighs½ cup shredded coconut, toasted½ cup peanuts, roughly chopped1 green onion, thinly sliced1 red chilli, thinly sliced8 mini bok choy, sliced in half1 tbsp. olive oil


  1. Combine all ingredients for the marinade and set aside. Tip: Can be made up to 3 days in advance.

  2. Marinade the turkey thighs in half of the marinade for a minimum of 2 hours, all the way up to 24 hours. Reserve half of the marinade to baste and use as a sauce later.
  3. Heat grill to low/medium level heat. Oil grill to prevent sticking.
  4. Place thighs on grill and cook, achieving nice colour and caramelization. Flip and baste throughout the cooking process to ensure all sides get colour.
  5. Adjust heat accordingly to ensure the sugars in the marinade don’t burn.
  6. Cook, flipping occasionally and basting for up to 20 minutes (depending on size of thigh) until internal temperature reaches 165°f.
  7. Remove from grill and top with remaining sauce.
  8. Sprinkle on coconut, peanuts, green onion, and thinly sliced chilli if desired.
  9. Coat mini bok choy in olive oil and grill briefly until coloured and slightly transparent. Serve and enjoy!

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