Coconut Marinated Chicken
A delicious, juicy chicken marinated in coconut milk served over rice.
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.
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