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Flavorful Thai Basil Pesto Grilled Chicken Thighs Recipe with Easy Coconut Orzo Salad

Thai Basil Pesto Grilled Chicken Thighs - featured image
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A vibrant twist on grilled chicken thighs marinated in Thai basil pesto, served with a creamy and lightly sweet coconut orzo salad. Perfect for quick weeknight dinners or outdoor gatherings.

Ingredients

Scale
  • 1 cup fresh Thai basil leaves (or mix of sweet basil and mint)
  • 2 cloves garlic, minced
  • 1 small red chili, deseeded (adjust to taste)
  • 1/4 cup roasted peanuts (or cashews)
  • 2 tablespoons fish sauce (or soy sauce for vegetarian)
  • 2 tablespoons lime juice, freshly squeezed
  • 1/4 cup extra virgin olive oil
  • 6 boneless, skin-on chicken thighs
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil (for grilling)
  • 1 cup orzo pasta
  • 1 cup canned coconut milk (full-fat)
  • 1/2 cup water
  • 1/4 cup finely chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey or maple syrup
  • Salt to taste
  • Optional: 1/4 cup toasted shredded coconut

Instructions

  1. Make the Thai Basil Pesto: In a food processor, combine Thai basil leaves, minced garlic, red chili, roasted peanuts, fish sauce, and lime juice. Pulse until coarsely blended. Slowly drizzle in olive oil while the processor is running until smooth with slight texture. Taste and adjust seasoning. Set aside.
  2. Marinate the Chicken: Season chicken thighs with salt and pepper. Coat evenly with half of the Thai basil pesto in a bowl or zip-top bag. Marinate at least 15 minutes at room temperature or up to 4 hours refrigerated (bring to room temp before grilling).
  3. Cook the Coconut Orzo Salad: In a medium saucepan, bring coconut milk and water to a gentle simmer over medium heat. Add a pinch of salt and orzo pasta. Cook, stirring occasionally, until orzo is tender and most liquid absorbed (10-12 minutes). Drain excess liquid if needed.
  4. Transfer orzo to a mixing bowl. Stir in chopped cilantro, lime juice, honey, and toasted shredded coconut if using. Adjust salt to taste. Cover and let flavors meld.
  5. Grill the Chicken: Heat grill or grill pan to medium-high and brush with vegetable oil. Place chicken skin-side down first. Grill 5-7 minutes per side until skin is crispy and internal temperature reaches 165°F (74°C). Avoid flipping multiple times.
  6. Rest and Serve: Let chicken rest 5 minutes before slicing. Serve with coconut orzo salad and drizzle remaining Thai basil pesto on top.

Notes

If pesto is too thick for drizzling, stir in a teaspoon of warm water or more olive oil to loosen. Use medium-high heat for grilling to avoid charring before cooking through. For vegetarian option, substitute chicken with grilled portobello mushrooms or tofu. Orzo can be replaced with cauliflower rice for low-carb or gluten-free version. Leftovers keep well for 3 days; reheat chicken gently to maintain crispy skin.

Nutrition

Keywords: Thai basil pesto, grilled chicken thighs, coconut orzo salad, easy dinner, weeknight meal, outdoor grilling, Thai recipe, coconut milk, healthy fats, quick recipe

Find it online: https://lirafood.com/flavorful-thai-basil-pesto-grilled-chicken-thighs-recipe-with-easy-coconut-orzo-salad/