Description
Irresistibly Easy Thai Baked Chicken Ready in No Time
Ingredients
Scale
- 4 pieces Boneless, Skinless Chicken Breast Halves or Boneless Chicken Thighs
- 1 can Canned Coconut Milk
- 1/2 cup Chopped Fresh Cilantro
- 1/2 cup Fresh Basil Leaves
- 2 pieces Jalapeños
- 4 cloves Garlic
- 1 tablespoon Fresh Ginger
- 1 teaspoon Sea Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Ground Coriander
- 2 tablespoons Packed Brown Sugar or Coconut Palm Sugar
- 2 pieces Limes (cut into wedges for garnish)
Instructions
- In a food processor, blend together the cilantro, coconut milk, basil, jalapeños, garlic, ginger, sea salt, black pepper, coriander, and brown sugar until smooth.
- Place the chicken in a large freezer bag and pour the marinade over it. Seal the bag tight, slosh it around to coat, and refrigerate for at least 2 hours, or up to 24 hours.
- If you’re baking, preheat your oven to 375°F. For grilling, heat the grill to medium-hot.
- In an oven-proof skillet, heat a bit of oil over medium heat and sear the chicken for about 3-4 minutes per side.
- Transfer the marinated chicken to a baking dish and bake for 25-30 minutes until the internal temperature hits 165°F.
- For grilling, grill the chicken for about 7-10 minutes, turning when grill marks appear.
- Once cooked, let the chicken rest for 5-10 minutes before serving. Garnish with fresh lime wedges and extra cilantro.
Notes
- Thighs are recommended for more flavor.
- Opt for full-fat coconut milk for the best taste.
- Use Thai basil for authentic flavor.
- Fresh garlic is recommended.
- Can swap ginger with ground ginger.
- Use Monkfruit sweetener for lower-sugar option.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking or Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 70 mg
Keywords: Thai Baked Chicken