TAMARI AND GARLIC MARINATED CHICKEN THIGHS WITH COCONUT RICE RECIPE - (4/5)
Provided by Beszhak
Number Of Ingredients 15
Steps:
- Chicken Thighs: In a bowl, press in the garlic, and grate in the ginger. Add the Tamari, rice wine vinegar, olive oil and honey. Pepper to taste. Whisk to combine. Toss the chicken in the marinade until completely coated, then either cook straight away or cover and chill for a hew hours to marinate. To cook the chicken thighs, heat grill pan over medium-high heat. Place the chicken pieces on the grill pan and cook 4-5 minutes on each side. Pour remaining marinade into a small saucepan. Bring to a boil and cook for 5 minutes. Glaze the thighs with the remaining marinade mixture. Continue to turn and grill the thighs until cooked through and well glazed - 10 to 12 minutes. Coconut rice: Place rice in a saucepan with water, coconut milk, and salt. Bring to a boil over high heat. Stir the rice once and reduce the heat to low. Cover the pot tightly with the lid and continue cooking for 15 minutes. Remove rice from heat and let stand for 5 minutes. To Serve: Remove to a platter and sprinkle with the scallions and sesame seeds. Serve with coconut rice.
GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE
Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
- For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
- Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
- Serve the chicken with the remaining ginger scallion sauce.
THAI COCONUT GRILLED CHICKEN THIGHS
This is one of my fam's favorite dishes (my 8 yr old son, P1, loves it!) and it's super easy to make too. Lots of chopping, but I find that more therapeutic then shopping sometimes :) COOKING NOTE: Sometimes I hate to use the grill so this does well in the broiler too. Just use a baking sheet lined with foil topped with a non-coated cooling rack. Also fill bottom of pan with 1/2 cup of water to help cook evenly and keeps the meat juicy. Based a few times to get a nice thick, saucy coating.
Provided by MixnVixn
Categories Chicken Thigh & Leg
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combined all prepared marinated items in a large Ziploc baggie along with chicken thighs. Seal baggie and massage marinade into the chicken well. Let set in frig for a minimum of 1 hour to overnight. The longer they sit, the more flavor they will develop.
- Preheat grill to reach med-high heat. Brush hot grill with olive oil so meat doe not stick. Strain off marinade into a small sauce pan, bring to a boil then lower heat to simmer until reduces to a thick consistency. Reserve half and use remaining as basting sauce during grilling process.
- Grill chicken for about 12 minutes on each side, basting with marinade reduction often.
- Remove from grill. top with reserved chopped green onion and serve reserved marinade reduction on side. I also like to serve mine with Green Sticky Rice and Orange Broccoli :).
Nutrition Facts : Calories 546.6, Fat 35.4, SaturatedFat 24.1, Cholesterol 188.9, Sodium 250, Carbohydrate 11, Fiber 1.1, Sugar 4, Protein 47.8
STICKY COCONUT CHICKEN AND RICE
This comforting one-pot chicken dish features fragrant coconut rice infused with aromatic ginger, garlic and scallion, and studded with toasty cashews. The cashews soften as the rice steams, adding subtle nuttiness to the dish. Chicken thighs absorb the coconut milk as they cook, which keeps the meat tender and juicy. Fresh chopped cilantro brightens the dish, while hot sauce adds nice heat and tang to balance the creamy, rich and slightly sweet rice.
Provided by Kay Chun
Categories dinner, weekday, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
- Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
- Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
STICKY TAMARI & HONEY CHICKEN THIGHS
Make and share this Sticky Tamari & Honey Chicken Thighs recipe from Food.com.
Provided by English_Rose
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slash the skin on the chicken thighs 2-3 times. Mix the marinade ingredients in a large bowl. Toss the chicken in the marinade until completely coated and cover and chill for 1/2 - 8 hours.
- When you are ready to cook, heat the oven to 350°F Place the chicken in a shallow roasting tin in one layer and pour over the marinade. Bake for 35-40 minutes.
- Drizzle with the honey and place under a medium broiler and cook for 3 more mins until the skin is golden and crisp.
- Place the chicken on a serveing plate and tip all the cooking juices into a small saucepan, pouring off any excess fat. Over a medium heat, bubble down the juices until thick and syrupy. Drizzle over the chicken and serve.
Nutrition Facts : Calories 525.9, Fat 35.6, SaturatedFat 9.2, Cholesterol 157.9, Sodium 649, Carbohydrate 13.5, Fiber 0.5, Sugar 9.5, Protein 34.1
STICKY TAMARI & HONEY CHICKEN THIGHS
Spice up your midweek chicken with a sticky soy glaze
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Slash the skin on each chicken thigh 2-3 times. Mix the marinade ingredients together in a large bowl. Toss the chicken in the marinade until completely coated, then either cook straight away or cover and chill for a few hrs to marinate.
- To cook, place the chicken in a shallow roasting tin in a single layer and pour over the marinade. Bake for 35-40 mins. Drizzle with honey, place under a medium grill and cook for 3 mins more, until the skin is golden and crisp.
- Place the chicken on a serving plate and tip all the cooking juices into a small saucepan, pouring off any excess fat. Over a medium heat, bubble down the juices until thick and syrupy. Drizzle over the chicken and scatter with coriander.
Nutrition Facts : Calories 656 calories, Fat 43 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 19 grams sugar, Protein 46 grams protein, Sodium 1.95 milligram of sodium
COCONUT & TURMERIC BAKED CHICKEN THIGHS
Enjoy these coconut and turmeric baked chicken thighs with spring greens and rice for a nutritionally balanced family meal that's big on flavour
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 45m
Number Of Ingredients 10
Steps:
- Put the chicken thighs in a bowl and add the turmeric, cumin, garlic, ginger and 3 tbsp of the coconut milk. Rub the marinade in and leave for at least 15 mins, or longer if you have time.
- Heat the oven to 180C/160C fan/gas 4. Scatter the onion and spring greens in a baking tray, add the rest of the coconut milk, the maple syrup and 150ml water. Cook in the oven for 10 mins, stirring regularly to wilt the greens. Place the chicken thighs on top, then return to the oven for 30 mins, stirring the greens underneath occasionally.
- Heat the grill and cook for a further 8-10 mins until the skin is crispy. Serve with rice.
Nutrition Facts : Calories 427 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium
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THAI ROAST CHICKEN THIGHS WITH COCONUT RICE RECIPE
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- 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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