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Coconut Milk Chicken Thighs

Tuesday, March 22, 2016



Chicken dishes are one of the staples on our dinner table. I usually cook with chicken a few times a week. This recipe is one I came across a few years ago from Amy over at She Wears Many Hats . I love the flavor profile of coconut milk, garlic, lime and basil. This recipe uses all of those, plus the added bonus of ginger. If you do decide to add this recipe to your menu plan, make sure you prep ahead. The chicken is better if it marinates for a few hours ( or overnight). But if you don't, that is ok too. I have made it late in the afternoon and let it sit in the fridge for an hour or so before baking it and it has been yummy. No complaints from any of us. Also make sure that you buy canned coconut milk , and mix it well before you prepare the marinade. Coconut milk tends to separate while shelf stable in the can. In the summertime, if you can find fresh Thai basil, I highly recommend mincing a few leaves and garnishing the chicken before you serve it. It gives it a subtle spicy kick.
* you can use any type of chicken, but I love the bone in, skin on chicken thighs. It absorbs the flavor and the chicken doesn't dry out when baking . You can always take the skin off before serving.

Baked Coconut Milk Chicken Thighs
{Adapted from She Wears Many Hats)

Ingredients
1/2 c canned coconut milk
3 T fresh lime juice
3 T brown sugar
1 tsp ground ginger
1 tsp garlic powder
1 tsp dried basil
1/2 tsp salt
1 tsp black pepper
6 bone in, skin on chicken thighs
thai basil leaves , for garnish ( optional)

Directions
Preheat the oven to 450*
In a medium bowl, mix all ingredients together except the chicken thighs and thai basil, if using.
Transfer the marinade to a large Ziploc bag. Add the chicken thighs and marinate the chicken in the refrigerator for 4-6 hours, or overnight.
Remove the chicken from the marinade and place the chicken in an oven proof skillet. Discard the marinade.
Bake the chicken for 35-40 minutes , or until the chicken is cooked through.
Garnish with minced thai basil, if desired.

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