Thai Coconut Lime Chicken With Peppers Recipes

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COCONUT-LIME CHICKEN WITH THAI GARNISHES



Coconut-Lime Chicken with Thai Garnishes image

A broken-down whole chicken is quick to cook, easier to marinate, and simple to serve -- no carving required. Streamline your day by prepping this meal in the morning, and when you're ready to start dinner, most of the work is done.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 8

2 packed tablespoons grated lime zest, plus 1/4 cup juice (from 2 limes)
2 tablespoons finely grated peeled fresh ginger
4 cloves garlic, finely grated
2 tablespoons packed light-brown sugar
Fine salt
1 can (13.5 ounces) coconut milk
1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
Cooked jasmine rice, shredded carrot, chopped peanuts, cilantro leaves, sliced shallot, and lime wedges, for serving

Steps:

  • In a large glass bowl, combine lime zest and juice, ginger, garlic, sugar, and 1 1/2 teaspoons salt. Slowly whisk in coconut milk until mixture is smooth. Submerge chicken in marinade, cover, and refrigerate for at least 4 and up to 12 hours.
  • Preheat oven to 475 degrees. Cover a rimmed baking sheet with foil and fit with a wire rack. Remove chicken from marinade and shake to remove excess. Arrange in a single layer on rack, skin side up. Roast until an instant-read thermometer registers 165 degrees, 30 to 35 minutes. Serve with suggested accompaniments, if desired.

Nutrition Facts : Calories 464 g, Fat 29 g, Fiber 1 g, Protein 42 g, SaturatedFat 14 g

COCONUT LIME CHICKEN



Coconut Lime Chicken image

This Thai-inspired coconut lime chicken recipe is fast, comforting, and simple to make! The sauce is silky and zesty. Ready in just over 30 minutes.

Provided by Natasha Bull

Categories     Main Course

Time 35m

Number Of Ingredients 13

2 large chicken breasts (cut into 1" pieces)
1/2 medium onion (chopped)
2 tablespoons olive oil
1/4 teaspoon garlic powder
Salt & pepper (to taste)
3 cloves garlic (minced)
1 teaspoon fresh ginger (minced)
1 (13.5 ounce) can coconut milk ((full fat))
1 tablespoon lime juice + zest of 1 lime
1 teaspoon brown sugar
1 small handful fresh basil (chopped (or more, to taste))
1 small handful fresh cilantro (chopped (or more, to taste))
1 small handful scallions (chopped (or more, to taste))

Steps:

  • Cut up the chicken into bite-size pieces and sprinkle them with the garlic powder and some salt & pepper (I just do this right on the cutting board).
  • Chop the onion then add it to a deep skillet over medium-high heat along with the olive oil. Sauté for 5 minutes.
  • Add the chicken to the pan and cook it for about 5 minutes (stir it occasionally). Transfer chicken to a plate and set aside.
  • Stir in the garlic and ginger, and cook for 30 seconds.
  • Add in the coconut milk (shake the can first), lime juice + zest, and sugar. Reduce the heat to medium and let it simmer for about 10-15 minutes or until the sauce is somewhat reduced. This won't be a thick sauce, but reducing does help concentrate flavors and thicken it up a bit.
  • Add the chicken back into the pan and cook for a few more minutes. Stir in the cilantro, basil, and scallions right before serving. Season with extra salt & pepper as needed. This dish goes well with rice. I serve it with extra lime wedges (and you can top each bowl with extra cilantro/basil/scallions too if you wish).

Nutrition Facts : Calories 427 kcal, Carbohydrate 9 g, Protein 27 g, Fat 33 g, SaturatedFat 22 g, Cholesterol 72 mg, Sodium 148 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

THAI COCONUT LIME CHICKEN WITH PEPPERS



THAI COCONUT LIME CHICKEN WITH PEPPERS image

Categories     Chicken     Bake     Quick & Easy     Wheat/Gluten-Free     Dinner

Yield 4 people

Number Of Ingredients 8

1/2 cup light coconut milk
1/2 cup fresh lime juice
1/4 tsp cayenne
2 tbsp brown sugar
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
1 glove garlic, chopped
4 chicken breasts, on the bone with skin

Steps:

  • Preheat oven to 425-F Lightly oil a baking dish that is at least 2 inches deep and big enough to hold the chicken breasts without touching. In a measuring cup mix the coconut milk, lime, cayenne and 1 tbsp of the sugar. In the baking dish, toss the peppers and garlic with half of the coconut milk mixture. Place the chicken on top of the peppers and drizzle with the remaining coconut milk mixture. Sprinkle the remaining sugar over the chicken. Bake uncovered about 25 minutes, until the tops are browned and the breasts are 160-F on an insta-read thermometer.

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