Spicy chicken thighs redolent with ginger, garlic, lime juice, chili paste and coconut milk. Oh my! These are fantastic. Use the leftovers in the can of coconut milk to make coconut rice, rice cooked in coconut milk and water. I cannot say enough about this combination, yummy.
Spicy Thai Influenced Chicken Thighs
- 4 bone-in, skin-on chicken thighs trimmed of any excess fat or skin (you could also use breasts in this menu, bone-in and skin-on preferred)
- 3″ piece of ginger, grated
- 5 garlic cloves, grated
- 3/4 cup of coconut milk, low or full fat
- 1/4 cup of hot chili paste, use less depending on heat and sensitivity
- 1/4 cup of lime juice
- 2 T of brown sugar (optional, I did not use)
- 1 T of kosher salt
- 1/2 cup of chopped cilantro, mint or a combination – for serving
- Combine the ginger, garlic, chili paste, lime juice, sugar (if using), and salt in a bowl with the coconut milk. Whisk or stir to mix. Pour the marinade over the chicken in a bowl or plastic zip lock bag and refrigerate for 30 minutes to 4 hours.
- Preheat your oven to 425 degrees F.
- Remove the chicken from the marinate, shaking them gently to remove any excess. Place the chicken thighs on a parchment or foil lined lined sheet pan. Bake for about 30-40 minutes depending on your oven and the size of the thighs, or until the skin is brown and the juices run clear.
- You can bring any remaining marinade to a boil in a small saucepan, simmer for a few minutes and use as a sauce.
- Garnish with cilantro, mint or a combination.
I am taking these over to the folks at Fiesta Friday to share at the virtual blogging party. It’s Fiesta Friday #364 hosted by Angie and cohosted this week by Diann @ Of Goats and Greens and Petra @ Food Eat Love
Come on over, click on the link to Fiesta Friday and read all the blogging post recipes, craft ideas, and decorating tips.
Suitable for phase 3 of the 30 Day Metabolic Diet, remove the chicken skin before serving.