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
Calories: 520kcal | Carbohydrates: 5g | Protein: 33g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 189mg | Sodium: 856mg | Potassium: 553mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 3mg