Lime and Coconut Milk Chicken

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

Lime and Coconut Milk Chicken

Adapted from She Who Bakes, serves 6

Ingredients

  • 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)
An easy marinade with big flavorful results!

An easy marinade with big flavorful results!

Directions

  1. 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. 
  2. Preheat oven to 450 F.
  3. Arrange chicken on a foil lined sheet pan.
  4. Bake uncovered 45 minutes, or until chicken is done.

Southern Italian Chicken Thighs

My go-to dinner at least once a week = chicken thighs. I usually marinate them in Trader Joe's Soyaki, or make St. Claire's chicken, a family favorite. But, they lend themselves to other big, bold flavors like briny olives and fire-roasted tomatoes. For you low-carb'ers, serve these over a bed of lightly dressed arugula. For you carb-lovers, a bed of linguine will serve as a delicious bed for all the juices. 

I used Cabot sharp cheddar for the recipe because it is naturally lactose free, yes, you heard me right, it's lactose free! Cheddar is obviously not Italian, so feel free to substitute a fresh mozzerella or an aged Parmesan or Pecorino Romano in its place.

southern Italian Chicken Thighs

Southern Italian Chicken Thighs

serves 4

Ingredients

  • 6 boneless and skinless chicken thighs
  • 1 cup shredded Cabot Cheddar
  • 1 can fire-roasted tomatoes
  • 1/3 cup black olives, pitted and roughly chopped
  • 2 shallots sliced
  • 4 cloves garlic, minced
  • 2 tablespoons dry white wine
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon herbs de provence
  • 1 teaspoon salt
  • 1/2 teaspoon pepper, freshly ground

Directions

Preheat oven to 400 F. In a small bowl, mix together the garlic powder, onion powder, herbs de provence, salt and pepper. In a 9 x 13 baking dish, spread out the chicken thighs and drizzle with olive oil and evenly sprinkle on the spice mixture, flip and repeat.

Evenly spread out the minced garlic, sliced shallots, olives, canned tomatoes, and cheese. Add the white wine without disturbing the ingredients. On the middle rack, bake for 35 minutes. Remove from oven and adjust rack higher for broiling. Broil the chicken for 8-10 minutes until the top is golden brown and bubbly.

Allow to rest for 10 minutes. Serve over a bed of pasta or lightly dressed arugula. Alternately, it would make an awesome sandwich on a crunchy Italian loaf.

The seasoned chicken thighs headed into a hot oven!

The seasoned chicken thighs headed into a hot oven!

Caramel Chicken

I had fallen out of love with Bon Appetit. The new editor had swept in and made drastic changes. I wasn't cooking anything out of it anymore. Plus, EVERYTHING had dairy in it. Sometimes I don't want to be creative and make substitutions for every recipe so that my husband can still eat it.

Caramel Chicken

But, I kept hearing how great the recipes were. My brother and Mom were always making something new and delicious from BA. And, BA this, and BA that. I had to jump back on the bandwagon. The first issue arrived about a month ago. And, here's the first contribution to my blog from the issue. I've got several others bookmarked.

This caramel chicken is special. You know that sauce on General Tso's chicken and Sesame Chicken from your local chinese takeout? Well, this is it, but homemade and you know everything that went into making it. I'm making this sauce again soon for a glaze for chicken wings. 

Recipe Testing

Recipe Testing

Caramel Chicken

Adapted from Bon Appetit

Ingredients

  • 2 tablespoons vegetable oil
  • pounds boneless chicken thighs (skin-on, if possible)
  • Kosher salt
  • 8 garlic cloves, peeled
  •  cup (packed) light brown sugar
  • ¼ cup unseasoned rice vinegar
  • 2 slices ¼"-thick slices peeled ginger
  • 1 cup chicken stock
  • ¼ cup soy sauce or tamari
  • 2 green onions, thinly sliced

Directions

Heat oil in a wide heavy pot over medium-high heat. Season chicken with salt. Working in batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off excess fat from pot.

Return pot to medium-high heat and add ½ cup water, scraping up the browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Add vinegar (it may bubble up; sugar will crystallize); stir to dissolve.

Add ginger, stock, and soy sauce, then add garlic and chicken, skin side up. Bring to a boil, reduce heat, leaving pot uncovered, and simmer gently 20-25 minutes until chicken is cooked through. Transfer chicken to a plate and cover with foil.

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken and any accumulated juices to pot; turn to coat. Top with green onions and serve over jasmine rice.