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Grilled Thai Chicken and Beets with Coconut Lime Sauce

Prep Time: 25 mins
Cook Time: 28 mins
Total Time: 53 mins
Yield: 4 servings



  • 8 bone in, skin on pieces of chicken (I used drumsticks)
  • 2 tsp minced garlic
  • 2 tbsp choppd cilantro
  • 2 tbsp brown sugar
  • 1/2 tsp ground black pepper
  • 1 tsp ground coriander
  • 2 tbsp fish sauce
  • 2 tsp dark soy sauce
  • 1 tbsp lemongrass paste, optional


Coconut Lime Sauce:

  • Zest of 1 lime
  • Juice of 1 lime
  • 1 tsp curry powder
  • 1 tsp white sugar
  • 1/2 tsp salt
  • 1/2 cup coconut cream, or use the cream at the top of a can of coconut milk


  • For the marinade, combine all ingredients except the chicken in a gallon sized ziploc bag. Add the chicken, seal the bag, and toss to coat. Refrigerate for at least 2 hours, up to 24 hours.
  • For the beets, bring a large pot of water to a boil. Add beets, and boil for 10-12 minutes, or until beet cubes are tender when pierced with a fork. Strain and run cold water over the beets to cool them.
  • Preheat your grill over medium high heat.
  • Once beets are cool, toss them with olive oil, salt, and pepper. Add them to a grill basket.
  • Place the grill basket and marinated chicken legs to your preheated grill. Reduce grill heat to medium under the beets and medium low under the chicken. Cover. Let cook for 7 minutes, then flip the chicken and toss the beets. Cook for another 7 minutes then remove chicken to a plate and remove grill basket.
  • While the chicken and beets are cooking, prepare the coconut lime sauce by adding all ingredients to a small sauce pan. Cook for about 5 minutes over low heat, or until smooth and warmed. Taste and adjust salt and lime juice as necessary.
  • Serve over steamed white rice (optional) with coconut lime sauce poured over the chicken and beets.
Cuisine: Asian
Course: Dinner
Author: Chelsea Cole
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