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Coconut Lime Chicken Thighs
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Coconut Lime Chicken Thighs

Coconut lime chicken thighs are the perfect easy dinner that tastes like you spent hours in the kitchen. It's rich flavors include ginger, coconut, lime, and peppers.
Prep Time10 minutes
Course: Main Course
Servings: 4

Equipment

  • 1 Cast iron skillet

Ingredients

  • 1 lb chicken thighs (4-6 pieces)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 can coconut milk (14 oz)
  • 1 onion (yellow or white)
  • 2 - 3 green onions
  • 3 - 4 garlic cloves
  • 1 tablespoon honey
  • 2 teaspoons cornstarch
  • ¼ cup lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoon fresh grated ginger
  • ¼ cup chicken stock
  • 3 mini red peppers or jalapenos

Flour Coating for Chicken Thighs

  • ⅓ cup flour
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • ½ teaspoon turmeric
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper

Instructions

  • Pat chicken thighs dry with paper towels.
  • In a medium size bowl, combine the flour coating ingredients for the chicken thighs: flour, ground ginger, garlic, turmeric, salt and pepper.
  • Dredge each chicken thigh the flour coating so that they are well covered. Set on a plate near the stove top.
  • In another mixing bowl, make the simmering mixture by combining: coconut milk, lime juice, honey, fish sauce, chicken stock, and corn starch. Set it aside.
  • Continue prepping by chopping an onion and finely chopping the garlic cloves. Grate fresh ginger until you have about 2 teaspoons. Chop 2 -3 green onions and mini red peppers (or jalapenos.) Zest and juice one lime.
  • Heat a cast iron skillet to medium high and then add the butter and olive oil. Cook the chicken thighs for about 3 to 4 minutes on each side until they are well browned and cooked to 165° inside. Use tongs to transfer the cooked chicken to a plate.
  • Wipe the skillet (without cleaning it thoroughly) and add a drizzle of olive oil. Saute chopped onions until they are clear. Add garlic, the white part of the green onion, and ginger. Saute another minute or two until the garlic is fragrant.
  • Add the chopped mini red peppers and simmering mixture. Simmer on low until thickened, stirring occasionally (about 10 minutes). Add chicken thighs and simmer another 2 - 3 minutes. Garnish with the green portion of the chopped green onions and lime zest.
  • Serve immediately either straight from the cast iron skillet or from a serving dish. (Consider serving with rice.)