In a bowl, combine the soy sauce, fish sauce, coconut sugar, and lime juice, stirring until the sugar is fully dissolved. This creates the foundational salty, sour, and sweet balance that defines Thai marinades. Once combined, whisk in the red curry paste until no lumps remain, then add the freshly grated ginger, minced garlic, and coconut milk, stirring until you have a smooth, cohesive marinade. Finally, fold in the finely chopped cilantro stems for an herbaceous note. I find that grating the ginger fresh rather than using jarred makes a noticeable difference in the brightness of the final marinade.

Cut the chicken into 1-inch pieces, which ensures even marinating and consistent cooking throughout. Place the cut chicken in a large bowl or resealable bag, then pour the marinade from Step 1 over it, stirring or shaking to coat every piece thoroughly. Cover and refrigerate for at least 30 minutes for light flavor, or up to 8 hours for deeper penetration. I like to marinate for at least 2 hours when I have the time—it makes a real difference in flavor depth without requiring much more effort.

Remove the chicken from the refrigerator 10-15 minutes before cooking to bring it closer to room temperature for more even cooking. For baking: preheat your oven to 425°F, spread the marinated chicken on a lined baking sheet in a single layer, and bake for 15 minutes for boneless thighs, 20-25 minutes for breast pieces, or 35-40 minutes for bone-in thighs. For grilling: heat your grill to medium heat and cook for 10 minutes for boneless thighs, 18-22 minutes for breast pieces (turning occasionally), or 30-35 minutes for bone-in thighs. In either method, the chicken is done when it reaches 165°F internally and shows no pink at the thickest part.