Best 2 Coconut Baked Chicken Thighs Recipes
Coconut baked chicken thighs are a delicious and versatile dish that can be enjoyed for lunch or dinner. This dish is easy to make and can be customized to your taste preferences. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will love. Whether you prefer a crispy or tender texture, or a mild or spicy flavor, this recipe can be adjusted to suit your desired outcome. The combination of sweet coconut and savory chicken creates a unique and enticing flavor profile that will tantalize your taste buds. Coconut baked chicken thighs are a perfect dish for a quick weeknight meal or a special occasion.
Here are our top 2 tried and tested recipes!
COCONUT BAKED CHICKEN THIGHS
Staightforward one-dish meal for a weeknight. Uses the slightly exotic Ume plum vinegar that I personally believe no kitchen should ever be without. Also uses the currently faddish but still delicious coconut milk. I use full-fat coconut milk because it's delicious and there are rumors afoot that that kind of fat is good for you. #winning
Provided by Paprika Pink
Categories One Dish Meal
Time 53m
Yield 1 Casserole, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Defrost spinach in microwave.
- Spread rice in the bottom of a 9 by 13 inch baking dish.
- Add coconut milk and chicken broth.
- Sprinkle with vinegar, oil, and spices.
- Add chicken pieces. Using chopsticks, turn pieces to coat with coconut milk mixture.
- Use chopsticks to distribute spinach throughout casserole.
- Cover baking dish tightly with foil. Bake for 35-45 minutes or until rice is tender, chicken is no longer pink, and most of the liquid is absorbed.
- Notes: Ume plum vinegar is found in specialty stores. It's very sour and salty. If it's not available, use any good flavored vinegar and add salt to taste with the spices. This is delicious served with a squeeze of lime juice and a simple "salad" of diced fresh tomatoes, lightly salted.
COCONUT BAKED CHICKEN THIGHS
Since we went low carb, I wanted to make sure my husband didn't feel like he was missing anything. I created this recipe to give him a "breaded" baked chicken fix. It turned out so tender and flavorful, we'll definitely be having this again!
Provided by DianM
Categories Chicken
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Marinade:.
- In a ziploc bag, combine the first 8 ingredients and refrigerate for 4 hours. Squeeze the lemon juice and throw the lemon in as well.
- Preheat the oven to 400°F.
- Combine coconut flour, Parmesan cheese and your choice of seasoning. (I just used black pepper).
- Dredge the thighs in the coconut flour, Parmesan, and herb mixture.
- Line a baking tray with parchment paper.
- Lay the coated chicken thighs, spread out flat.
- Bake for 45 minutes.
- Let rest for 5 minutes before serving.
Tips:
- Choose high-quality chicken thighs: Look for chicken thighs that are plump and have a healthy pinkish color. Avoid chicken thighs that are bruised or have an off odor.
- Use full-fat coconut milk: Full-fat coconut milk will give your chicken a richer flavor and creamier texture than low-fat or skim coconut milk.
- Add aromatics to the coconut milk: To enhance the flavor of the coconut milk, add aromatics such as garlic, ginger, lemongrass, and kaffir lime leaves. You can also add a bit of chili pepper for a spicy kick.
- Marinate the chicken thighs in the coconut milk mixture for at least 30 minutes: This will help the chicken to absorb the flavors of the marinade and cook more evenly.
- Bake the chicken thighs at a high temperature: This will help to create a crispy skin and juicy interior.
- Serve the chicken thighs with your favorite sides: Rice, noodles, or vegetables are all great options.
Conclusion:
Coconut baked chicken thighs are a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, with a crispy skin and a flavorful coconut-lime sauce. This dish is sure to be a hit with your family and friends.
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