I long to make these again because they were soooo delicious & outside the norm of what I cook. Usually, I wouldn't make chicken thighs for a Sunday night dinner with my parents & in laws but because of the uniqueness of & effort put into this marinade, I made it the center of attention & it did not disappoint!!!! Between the peanuts, coconut & lime it felt very Caribbean-esque. You want something different? Check these out.
Picture taken from Food Network since I made this dish during my pre-blog era.
Actual coating will be much thicker & crispier than these appear.
Actual coating will be much thicker & crispier than these appear.
2 Tbs. minced fresh ginger
1 Tsp. coriander seeds
Pinch turmeric
3 cloves garlic, minced
¼ tsp cayenne
3 scallions, coarsely chopped
Grated zest of one lime
Juice of 2 limes
2 Tbs. soy sauce
1 Tbs. rice vinegar
1/3 cup coconut milk
¼ cup raw peanuts
¼ cup chopped fresh cilantro
½ Tsp. salt
8 bone-in skin-on chicken thighs, excess fat removed
Lime wedges for garnish
In a blender, puree the first 14 ingredients (up to & including salt) until smooth. Pour the marinade over the thighs & mix well. Marinate for 1-2 hours in the fridge.
Position racks in the middle & top of the oven, & heat oven to 450. Line a rimmed baking sheet with foil. Arrange chicken thighs, skin side up, in a single layer. Bake the chicken in the middle of the oven for 15 minutes for small thighs, 20 minutes for larger.
Turn on the broiler & broil thighs 5-6 inches from the heat source until the chicken is golden brown on the outside, about 10 minutes (I’d have to do this on low because they would burn at this point. I may have done it for only 5 minutes. Just keep checking).
My thoughts:
The marinade is very thick & is what really makes the dish, so when you put the chicken on the baking sheet make sure to rub some more marinade on top of the thighs.
14 comments:
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Pressure Canner
I'm not a brown meat lover. Do you think this would be good on a chicken breast?
Ooooh, Ok, Mr. Pressure Canner. I can see why my coconut lime thighs prompted this fascinating point about meat canning. ha ha ha.
HMMMM sounds good!!!
I will be expecting this for dinner when I come home tonight, so hop on a plane right now please! Actually, my Key Lime Martinis would be perfect with this as they have a coconutty flavor too!
Do you like how I just made that word up, coconutty? Me too.
Great blog, I stumbled upon it from Deanna's blog. Love your recipes! As I was scrolling down, I noticed my little bread puddings, what a small world, they look great!
Picky Palate
That looks delish.... I make a version of honey lime grilled chicken and its good, but this recipe with coconut milk sounds so good.
My hubs would love this!
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Oh My! That looks DELISH!
It sounds good. I'm interested in the canning things.
I just started doing it on a small basis- strawberry jam, orange marmalade a couple years ago.
This sounds divine!
That looks so delicious!
You have tiny feet. And, I want to see you dance the robot...while cleaning your feet. hehe
Ooohhh!! Looks yummy! I love anything with lime; it's an ingredient I never knew could work so well with meat. I have several new(ish) recipes that I really like with lime. We'll definitely try this, although I honestly can't say I've ever had good luck broiling. Could it be grilled, do you think?
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