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.
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.
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’!
Coconut Marinated Chicken
- 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
- 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:
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