June 6, 2020
Spicy Coconut Chicken Thighs
This easy and flavorful dish is adapted from a recipe at Bon Appetit. The marinade goes well with any protein. You can use chicken breast or shrimp for a lighter version.
Servings: 4
Calories: 520kcal
Ingredients
- 3 inch piece fresh ginger grated
- 5 garlic cloves minced
- 3/4 cup coconut milk
- 1/4 cup hot chili paste such as sambal oelek, omit for nightshade-free
- 1/4 cup fresh lime juice
- 1 teaspoon fish sauce
- 2 tablespoons monk fruit golden
- 1 teaspoon salt
- 2 pounds bone-in skin-on chicken thighs
- 1/2 cup cilantro
Instructions
- Preheat oven to 425ºF and oil a rimmed baking sheet with avocado oil. Set aside.
- Combine all ingredients except chicken and cilantro, whisk to mix evenly. Add chicken and let stand at room temperature for 15 minutes (or up to 4 hours).
- Remove chicken from the marinade (reserve the marinade) and place onto the prepared sheet. Bake at 425ºF for 40-50 minutes, or until the chicken is brown and crisp. Remove chicken from the pan and set onto serving plates.
- Add the reserved marinade to a small pan and bring to a boil then reduce to a simmer, stirring occasionally until reduced and thick enough to coat the back of a spoon, 2-3 minutes.
- When the chicken is cooked, brush with the reduced marinade. Top with cilantro and a few lime wedges, for garnish.
Notes
You can grill the chicken over high heat for 8-10 minutes instead of baking.
Nutrition Facts
Spicy Coconut Chicken Thighs
Amount per Serving
Calories
520
% Daily Value*
Fat
41
g
63
%
Saturated Fat
17
g
106
%
Cholesterol
189
mg
63
%
Sodium
856
mg
37
%
Potassium
553
mg
16
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
33
g
66
%
Vitamin A
285
IU
6
%
Vitamin C
7
mg
8
%
Calcium
30
mg
3
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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