Coconut Lime Chicken Thighs with Ginger and Garlic Sauce
Chicken thighs finish in a pourable coconut milk sauce flavored with ginger, garlic, and fresh lime. A brief sear gives color before a gentle covered braise.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken thighs
- 13.5 oz coconut milk
- 1 lime zest and juice
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- Salt and pepper to taste
- 2 tablespoons olive oil divided
- fresh cilantro optional, for garnish
Instructions
Instructions
- Season the thighs with salt and pepper; heat 1 tablespoon olive oil over medium-high heat. Sear for 4–5 minutes per side until lightly browned, then transfer to a plate.
- Reduce to medium-low and add the remaining 1 tablespoon olive oil. Cook the garlic and ginger for about 1 minute until fragrant, then stir in the coconut milk and all the lime zest and juice.
- Return the thighs and their juices to the sauce; bring to a gentle simmer, reduce to low, and cover. Cook for about 15–20 minutes, until each thickest part reaches 165°F, removing pieces as they reach temperature.
- Remove from the heat and divide the chicken and sauce among 4 portions. Add optional cilantro.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3–4 days.
- Reheat portions to 165°F throughout.