This Coconut Milk Chicken Thighs Recipe is a great weeknight meal, and delicious served with Fruit and Nutty Brown Rice.NOTE: Yes, you can take 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
1-2lb.Chicken thighs, boneless, trimmed
⅔cupsoy sauce
1can, 13 1/2 ounce coconut milk
¾cupcider vinegar
Pressed garlic
3-4bay leaves
2tsp.white ground pepper
Fresh chives, finely chopped
Fresh lime quarters
Instructions
Mix together. Leave some chives out for garnishing chicken after it’s grilled.
Marinate in 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.
Optional to bake at 350 degrees for 25-30 minutes.