COCONUT-LIME CHICKEN WITH THAI GARNISHES
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
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
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
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
Categories Chicken Bake Quick & Easy Wheat/Gluten-Free Dinner
Yield 4 people
Number Of Ingredients 8
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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4.9/5 Estimated Reading Time 6 mins
- Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4″ thick. Season each cutlet all over with salt and pepper.
- Heat a large heavy-duty sauté pan over medium-high heat, preferably a cast-iron or a stainless steel pan. Melt butter with 1 Tablespoon of oil. When hot, add chicken cutlets and sauté until lightly golden, about 1-2 minutes per side. You want the chicken just lightly seared on the outside and not cooked through. Transfer to a plate.
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- In a large baking dish or ziploc bag, make the Thai coconut lime marinade by combining all ingredients and stirring to combine. Add in the chicken breasts, and marinade for at least 30 minutes or up to 24 hours.
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- In a medium bowl, whisk together the coconut milk, chicken stock, lime juice, sugar, cornstarch, grated ginger and grated lemongrass until combined. Set aside until ready to use.
- Season the chicken with a few generous pinches of salt and pepper. Heat 1 tablespoon oil over medium-high heat in a large sauté pan. Add the chicken and sauté for 5 minutes, stirring and flipping occasionally, until cooked through. Transfer the chicken to a clean plate and set aside.
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