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Thai Roasted Chicken Thighs With Coconut Rice

Here's how you make Thai Roasted Chicken Thighs With Coconut Rice
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  • Servings: 6
  • Prep: 1h
  • Cook: 60m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • SAUCE
  • 1 teaspoon orange zest, freshly grated
  • 1/4 cup water
  • 1/2 cup orange juice, (about 1 large orange)
  • 1 clove garlic, crushed
  • 1/4 cup maple syrup, real
  • 1/4 cup mayonnaise
  • 1/4 cup rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon sriracha sauce
  • 1 teaspoon sambal oelek
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • CHICKEN MARINADE
  • 2 pounds chicken thighs, (about 6)
  • 1/2 cup coconut milk
  • 3 cloves garlic, minced
  • 3 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh Thai basil leaves, minced
  • 1 tablespoon fresh ginger root, minced
  • 1 tablespoon fresh lemongrass, minced
  • VEGGIES
  • 1 red onion, cut into 1-inch chunks
  • 3 cups green cabbage, cored, cut into 1-inch pieces
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 teaspoons salt
  • RICE
  • 14 ounces dry jasmine rice, (2 cups)
  • 3 1/2 cups water
  • 1/2 cup coconut milk
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • GARNISH
  • 1/4 cup cilantro leaves, packed, chopped
  • 2 limes, wedged
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • SAUCE

  • Step 1: 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.

  • CHICKEN

  • Step 2: In another medium bowl, whisk together ½ cup coconut milk, garlic, lime juice, fish sauce, Thai basil, ginger, and lemongrass.

  • Step 3: To a large resealable ziplock bag, add chicken and marinade and seal.

  • Step 4: Massage to coat, and let marinate in the refrigerator for at least 30 minutes or up to overnight.

  • ROASTING THE CHICKEN

  • Step 5: While chicken is still in the refrigerator, preheat the oven to 425°F.

  • Step 6: Preheat a large cast-iron skillet over medium-high.

  • Step 7: Using a slotted spoon, transfer chicken to skillet. (Save marinade for another batch storing in the refrigerator.)

  • Step 8: Sear, turning once, 10 minutes.

  • Step 9: Transfer chicken to a large plate.

  • Step 10: Add red onion and cabbage to the skillet; stir to combine.

  • Step 11: In a small bowl, whisk together sesame oil, soy sauce, and vegetable oil.

  • Step 12: Drizzle over vegetables.

  • Step 13: Season with 1 teaspoon salt and stir to coat. Arrange chicken on top of vegetables.

  • Step 14: 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

  • Step 15: Meanwhile, add 3 1/2 cups water to a medium saucepan (or rice cooker) and set it over medium-high heat.

  • Step 16: To the water add rice, remaining coconut milk, salt and juice.

  • Step 17: Bring to a boil, reduce heat to low, cover, and cook for 20 minutes or until rice is tender and liquid is absorbed.

  • Step 18: Let set covered 5 minutes off heat.

  • Step 19: Fluff with fork.

  • COOKING THE ORANGE SAUCE

  • Step 20: Meanwhile, in another medium saucepan set over medium heat, cook orange sauce for 10 minutes or until thickened and heated through.

  • Step 21: Serve roasted thighs and vegetables over coconut rice.

  • GARNISH

  • Step 22: Top with cilantro and serve with lime wedges and orange sauce.

We hope you enjoy this recipe!

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