Coconut Chili Chicken Thighs
I used the basic glaze recipe for Chili Coconut Peanuts on chicken thighs. They came out tasty, but this would be even better with shrimp next time.
4 chicken thighs, skin on
2 tablespoons brown sugar
3 tablespoons Sambal Oelek (or your favorite chili paste, like Sriacha)
Juice and Zest of one Lime
1 tablespoon Corn Starch
2 teaspoons Salt
1 teaspoon Ground Black Pepper
1/4 cup Shredded Coconut (unsweetened if possible)
Bake chicken with salt and pepper at 375 degrees for 25 minutes in an oiled 13x9 glass baking dish, until partially cooked through. Meanwhile, in a small pot whisk together the sugar, chili paste, lime juice and zest, corn starch, salt, pepper, and coconut. Simmer over low heat for 5-10 minutes, until slightly thickened. Put half of the glaze on the top of the chicken thighs and return to the oven for 10 minutes. Flip the chicken, put on the remaining glaze, and cook 5-10 minutes more, until chicken is cooked through.
4 chicken thighs, skin on
2 tablespoons brown sugar
3 tablespoons Sambal Oelek (or your favorite chili paste, like Sriacha)
Juice and Zest of one Lime
1 tablespoon Corn Starch
2 teaspoons Salt
1 teaspoon Ground Black Pepper
1/4 cup Shredded Coconut (unsweetened if possible)
Bake chicken with salt and pepper at 375 degrees for 25 minutes in an oiled 13x9 glass baking dish, until partially cooked through. Meanwhile, in a small pot whisk together the sugar, chili paste, lime juice and zest, corn starch, salt, pepper, and coconut. Simmer over low heat for 5-10 minutes, until slightly thickened. Put half of the glaze on the top of the chicken thighs and return to the oven for 10 minutes. Flip the chicken, put on the remaining glaze, and cook 5-10 minutes more, until chicken is cooked through.
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