Coconut Marinated Chicken

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Most people have heard of marinating chicken in buttermilk. It makes it very juicy and gives it almost a sweet quality. Turns out coconut milk can do the same thing! You get a delicious sweetness and an incredibly juicy piece of chicken. Coconut Marinated Chicken is going to make you and your family so very happy.

Coconut Marinated Chicken

I love that the marinating liquid doubles as a delicious sort of gravy for the dish. You add the marinating liquid into the pan to cook the chicken (almost poaching it). And then add a bit of thickening agent to it so that you can pour it over the chicken and rice in the end. So so so good! This dish is like a warm hug on the plate – really makes you feel at home. The ginger and red pepper flakes wonderfully balance out the sweetness of the coconut milk.

Coconut Marinated Chicken

Part of this recipe includes rice so to serve this chicken over. You could also serve it with a piece of naan bread or a side of roasted veggies. I didn’t think of the naan bread until I was almost done cooking this, otherwise, I definitely would have included it with my plate.

Now Let’s Get Cookin’!

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Coconut Marinated Chicken

A delicious, juicy chicken marinated in coconut milk served over rice.
Course Main Course
Cuisine American, thai
Keyword Chicken, Chicken Dishes, coconut milk, rice
Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 4 hours
Servings 6

Ingredients

  • 8 Chicken Thighs, on the bone remove the skin
  • 1 tbsp Avocado Oil
  • 1 tsp Parsley
  • 3 Garlic Cloves minced
  • 1 tbsp Fresh Ginger grated
  • 2 tbsp Corn Starch

For the Marinade

  • 2 15oz can Coconut Milk
  • ¼ cup Lime Juice
  • 1 tbsp Coco Aminos
  • 1 tsp Fish Sauce
  • 1 tsp Red Pepper Flakes
  • ¼ cup Honey
  • 2 Garlic Cloves minced

For the Rice

  • 2 cups Long Grain Rice
  • 1 qt Chicken Stock
  • 1 tsp Ground Ginger

Instructions

  • Prepare all of the ingredients.
  • Combine all ingredients for the marinade. Add to a gallon-sized ziploc bag. Add chicken. Let marinate at least 4 hours (up to 12 hours).
  • In a large saute pan over medium heat, add oil, fresh ginger, and garlic. Cook for 3 minutes then add chicken thighs to pan (reserve marinade). Sprinkle with half of parsley. Cook for 5 minutes then flip and sprinkle with remaining parsley. Add reserved marinade to pan and cover, cook for 30 minutes.
  • Add rice ingredients to a saucepan over medium heat. Cover and cook for 17 minutes. Turn off heat and DO NOT remove lid until ready to serve.
  • Remove chicken from pan and keep warm. Combine corn starch with 2 tbsp warm water. Add slurry to pan sauce and whisk until well combined. Cook another 3 minutes to thicken.
  • Serve chicken over protion of rice with pan sauce ladled over top.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

7 thoughts on “Coconut Marinated Chicken

  1. Michele Morin – Warren, Maine – Michele Morin is a teacher, blogger, reader, and gardener who finds joy in sitting at a table surrounded by women with open Bibles. She has been married to an unreasonably patient husband for thirty years, and together they have four sons, two daughters-in-love, three grandchildren, and one lazy St. Bernard. Michele loves hot tea and well-crafted sentences, poems that stop her in her tracks and days at the ocean with the whole family. She laments biblical illiteracy and advocates for the prudent use of “little minutes.” She blogs at Living Our Days, and you can connect with her on Facebook or Twitter.
    Michele Morin says:

    Great flavor combinations!

  2. This sounds really yummy and easy to make too. I have a similar recipe where I cook the rice in coconut milk and serve it with chicken boiled in ginger water.

    #MMBC

    1. Estelle Forrest – I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. Cooking is a huge part of my life. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me but to the people I care about.
      Estelle Forrest says:

      That sounds amazing too!

  3. shelbeeontheedge1 – Watertown, NY – Over 40 Blogger living on the edge of sanity, midlife, and fashion. Army wife, boymom, and serious coffee drinker.
    shelbeeontheedge1 says:

    Oooh, this looks like a really interesting combination, Estelle. I like coconut with shrimp but have never tried it with chicken. Yum! Pinning!

    Shelbee
    http://www.shelbeeontheedge.com

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