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.
LOOKS Fantastic Liz! pHase 1? or 3?
Delicious! I like the combination of ginger and chicken thighs.
Thank you, it’s a favorite of mine as well.
Oh yum! What a fabulous flavour combination – I am saving this recipe! I might need to lower the chillis for the kids but otherwise I think this will be a hit around here. Thanks so much for sharing.
I used only 1 tablespoon because my husband is sensitive to heat but added more at the end. 1 wasn’t quite enough. But I would definitely reduce it for the kids.
Your photos are spectacular. The crusty brown chicken and green herbs just look scrumptious.
be safe… mae at maefood.blogspot.com
Thank you Mae
I am craving now! The chicken looks amazing. Thanks for sharing at Fiesta Friday party!
What a wonderful flavor combination! I have chicken breasts for tomorrow and will make this! Delicious 🙂
Happy Fiesta Friday! x
Thank you Petra, let me know how you like it.
I just bought a pack of organic chicken thighs because a neighbour who eats mainly chicken was thinking about coming over for dinner… I have all the ingredients… I suppose I’ll have to share, this time anyway.
I hope you all enjoy them!
Hi Liz, thanks for posting a recipe that I can eat these days. I’ll have to loose the chicken skin and go with the light coconut milk, but I’m sure it will be very tasty.
Hi Ron, I hope you are feeling better and able to enjoy the holidays. I was so sorry to hear about your episode, and now your Dr. has you on a healthy eating plan. Let me know how you enjoy the recipe. You may want to have a look at some of the recipes in the 30 day metabolic diet section. It’s something we do every January…no alcohol, no sugar, no wheat, no caffeine, no dairy for 30 days. I do it with several friends and all of us have improved our cholesterol, triglycerides, thyroid and glucose numbers (in addition to losing some pounds). My resting heart rate dropped 10 points this month. Which, considering our anxiety producing political situation, is something to be happy about. I will continue to try and post healthy and satisfying recipes as well as keep everyone updated on my kitchen and garden. I sometimes think I should be posting more cakes and sweets, but to be honest, no one in our family has much of a sweet tooth except for ice cream.
Stay well and safe.
I always appreciate new recipes utilizing the dark meat of chicken. And paring this with Thai flavorings – a winner in my book. Thanks for bringing this to Fiesta Friday!!
Thank you and as always, thank you for visiting and commenting.
Omg, this sounds so good!! You keep giving me my weekend recipes, lol. Keep them coming!
Thanks Angie, enjoy your weekend. How did you like the spiced beef if you made it?
We did make the beef, and we enjoyed it very much. I should have taken some photos. I love the low-maintenance method. I want to play around with different seasonings and cuts of meat next time.
Thanks Angie, I have been doing the same thing. Doesn’t it make your house smell like heaven? I am making a beef soup with the leftovers meat and sauce, adding some other carrots and barley.
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Love these Liz!
Thank you Sandhya