THAI CHICKEN THIGHS RECIPES

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THAI CHICKEN THIGHS RECIPE: HOW TO MAKE IT



Thai Chicken Thighs Recipe: How to Make It image

These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 05 hours 25 minutes

Prep Time 25 minutes

Cook Time 05 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 12

8 bone-in chicken thighs (about 3 pounds), skin removed
1/2 cup salsa
1/4 cup creamy peanut butter
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon chopped seeded jalapeno pepper
2 teaspoons Thai chili sauce
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
2 green onions, sliced
2 tablespoons sesame seeds, toasted
Hot cooked basmati rice, optional

Steps:

  • Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken. , Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.

Nutrition Facts : Calories 261 calories, FatContent 15g fat (4g saturated fat), CholesterolContent 87mg cholesterol, SodiumContent 350mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 27g protein. Diabetic Exchanges 4 lean meat

THAI ROAST CHICKEN THIGHS WITH COCONUT RICE RECIPE | BON ...



Thai Roast Chicken Thighs With Coconut Rice Recipe | Bon ... image

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.

Provided by Diana Yen

Yield 4 servings

Number Of Ingredients 13

Zest and juice of 1 lime
1 1" piece ginger, peeled, finely grated, plus 3 peeled slices
2 garlic cloves, finely chopped
? cup coconut palm sugar or (packed) light brown sugar
¼ cup fish sauce
1 13.5-oz. can unsweetened coconut milk, divided
2 Tbsp. extra-virgin olive oil, plus more for brushing
2 tsp. freshly ground black pepper, plus more
2 lb. skin-on, bone-in chicken thighs (4–6)
½ medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
1 cup white jasmine rice, rinsed until water runs clear
Cilantro leaves with tender stems and lime wedges (for serving)

Steps:

  • Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
  • Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.
  • Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
  • Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.

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