Coconut Milk Chicken Thighs
This Coconut Milk Chicken Thighs Recipe is a great weeknight meal, and delicious served with Fruit and Nutty Brown Rice.TIP: Use the marinade and make a sauce. It must be boiled for 5 minutes first to destroy any harmful bacteria. You can thicken the sauce and drizzle over the chicken!
Ingredients
- 1-2 lb. Chicken thighs, boneless, trimmed
- ⅔ cup soy sauce, or coconut aminos
- 1 13 oz can coconut milk
- ¾ cup apple cider vinegar
- 2-3 cloves pressed garlic
- 3-4 bay leaves
- 2 tsp. white ground pepper
- Fresh chives, finely chopped
- Fresh lime quarters, for serving
Instructions
- In a medium bowl, add the soy sauce, coconut milk, apple cider vinegar, bay leaf, and white pepper and whisk together. Add the chives but leave some out for garnishing chicken after it’s grilled.
- Add the chicken to the marinade and refrigerator for 12-24 hours. You can marinate in a 9x13 pan or in a Ziploc bag.
- Grill the chicken, and sprinkle with fresh cut chives; serve with Fruit and Nutty Brown Rice. Serve with a squeeze of fresh lime.
- Bake the chicken: Bake at 350 degrees for 25-30 minutes.
- Serve with rice, a sprinkle of chives and lime wedges!
Notes
Reposted from May 2012.
Nutrition Facts
Calories: 291kcal, Carbohydrates: 5g, Protein: 23g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 111mg, Sodium: 2250mg, Potassium: 356mg, Fiber: 1g, Sugar: 1g, Vitamin A: 93IU, Vitamin C: 1mg, Calcium: 30mg, Iron: 2mg