This was one of those stop-me-in-my-tracks recipes that I spotted over on Pinterest. I'm a sucker for coconut milk, I love the flavor and it's ability to morph from savory to sweet recipes. Some of the best fried chicken recipes start with a long marinade session in milk or buttermilk. It tenderizes the meat and adds deep and rich flavor. The thought of coconut milk permeating bone-in chicken sounded super delicious.
So for my methods. I do usually try to follow a recipe the first go around and start tweaking after that. But, I wasn't going to use powdered ginger for this one. I also knew that my chicken thighs needed a longer ride in the oven then 30 minutes to cook down those pockets of fat. The next time you're in the mood for extra yummy (with full-on coconut flavor) you need to give this recipe a try.
Lime and Coconut Milk Chicken
Adapted from She Who Bakes, serves 6
- 6 tablespoons canned coconut milk
- 2 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 1 tablespoon ginger, finely grated
- 1 tablespoon garlic, finely grated
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 pounds bone-in chicken thighs (skin-on)
- Combine the marinade ingredients until well mixed. Reserve the remaining coconut milk to make coconut rice. Coat the chicken in mixture, and seal in a zip-top bag. Marinate overnight.
- Preheat oven to 450 F.
- Arrange chicken on a foil lined sheet pan.
- Bake uncovered 45 minutes, or until chicken is done.