Thai food is very aromatic and flavorful. I love it. It’s hands down my favorite type of food! I love the bright flavors that are involved like the cilantro and lime. But there are also other deeper flavors, and the whole thing is perfect!
Baked in coconut milk, these Thai chicken thighs are moist and delicious!
I really do need to try some Thai food at home. I eat out way too often in order to get my Thai fix. This recipe looks really simple and really delicious. The chicken is marinated in the spices in the recipe, and so it sounds like it will be very flavorful!
Thanks to Elaine at Flavour and Savour for this wonderful recipe!
- 6-8 boneless, skinless chicken breast halves or 12 boneless chicken thighs
- 1-1/2 cups chopped fresh cilantro
- ¾ cup canned coconut milk
- 12 fresh basil leaves
- 1 large or 2 small jalapeños, seeds removed
- 3 garlic cloves
- ¼ inch slice of fresh ginger
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons freshly ground black pepper
- ¾ teaspoon ground coriander
- 2 teaspoons packed brown sugar (or coconut palm sugar)
- 2 limes, cut into wedges, for garnish
- Add marinade ingredients(Cilantro, jalapeño, ginger, basil, garlic and coriander) to food processor and purée until smooth.
- Arrange chicken parts in a single layer in a large zip closure freezer bag. Pour marinade over chicken, seal tightly and massage the marinade into the chicken a bit. Cover and refrigerate for at least 2 hours and up to 24 hours, or simply lay it flat in the freezer and freeze for another day.
- When ready to cook, thaw completely.
- To bake: Preheat oven to 375F. Heat a large oven-proof skillet over medium to high heat. Add oil and wait until it ripples. Add chicken pieces and sear on each side for 3-4 minutes, then place skillet in oven for 15 – 20 minutes or until it has reached an internal temperature of 165 degrees.
- Cover with foil and let stand on a platter for 5-10 minutes before serving.
- If you want to grill it instead: Place chicken on medium-hot well-oiled grill. Turn when chicken has grill marks (approx. 5-6 min). Cook until internal temperature is 165 degrees at the thickest part (about 7-8 minutes).
- Sprinkle with more chopped cilantro and serve with lime wedges.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Flavour and Savour.