Thai Roasted Chicken Thighs With Coconut Rice
May 13, 2023
Categories: Rice Cooker
"Do Good Chicken recipe looks amazing. They didn't roast the chicken as long but I like mine done so check chicken in oven at 20 minutes."
- CHICKEN MARINADE
- Serving Size: 1 (631.3 g)
- Calories 746
- Total Fat - 48.1 g
- Saturated Fat - 17.1 g
- Cholesterol - 150.9 mg
- Sodium - 2235.9 mg
- Total Carbohydrate - 51.8 g
- Dietary Fiber - 5.5 g
- Sugars - 16.1 g
- Protein - 31.2 g
- Calcium - 174.7 mg
- Iron - 4.3 mg
- Vitamin C - 47.5 mg
- Thiamin - 0.4 mg
Step by Step Method
In a medium bowl, whisk together orange zest, orange juice, garlic, maple syrup, mayonnaise, vinegar, 1/4 cup water, cornstarch, Sriracha, chili sauce, sesame oil, salt, and hot pepper flakes until blended. Chill in the refrigerator until ready to use.
In another medium bowl, whisk together ½ cup coconut milk, garlic, lime juice, fish sauce, Thai basil, ginger, and lemongrass.
To a large resealable ziplock bag, add chicken and marinade and seal.
Massage to coat, and let marinate in the refrigerator for at least 30 minutes or up to overnight.
ROASTING THE CHICKEN
While chicken is still in the refrigerator, preheat the oven to 425°F.
Preheat a large cast-iron skillet over medium-high.
Using a slotted spoon, transfer chicken to skillet. (Save marinade for another batch storing in the refrigerator.)
Sear, turning once, 10 minutes.
Transfer chicken to a large plate.
Add red onion and cabbage to the skillet; stir to combine.
In a small bowl, whisk together sesame oil, soy sauce, and vegetable oil.
Drizzle over vegetables.
Season with 1 teaspoon salt and stir to coat. Arrange chicken on top of vegetables.
Roast for 30 minutes or until vegetables are tender, chicken is cooked through (pierce chicken and if juices run clear it's done).
COOKING THE RICE
Meanwhile, add 3 1/2 cups water to a medium saucepan (or rice cooker) and set it over medium-high heat.
To the water add rice, remaining coconut milk, salt and juice.
Bring to a boil, reduce heat to low, cover, and cook for 20 minutes or until rice is tender and liquid is absorbed.
Let set covered 5 minutes off heat.
Fluff with fork.
COOKING THE ORANGE SAUCE
Meanwhile, in another medium saucepan set over medium heat, cook orange sauce for 10 minutes or until thickened and heated through.
Serve roasted thighs and vegetables over coconut rice.
Top with cilantro and serve with lime wedges and orange sauce.
No special items needed.