Grillin' & Chillin' - Coconut and Ginger Braised Thighs

Coconut & Ginger Braised Chicken Thighs

Coconut & Ginger Braised Chicken Thighs

Yield
4
Author
Grillin' & Chillin' With Craft Butcher Rusty Bowers
Prep time
30 Min
Cook time
35 Min
Inactive time
30 Min
Total time
1 H & 34 M

Ingredients

  • 4 Springer Mountain Farms Chicken Thighs
  • Kosher salt and black pepper, to taste
  • 1 onion, sliced thin
  • 3 garlic cloves, smashed with the side of a chef’s knife
  • 1 inch of ginger, peeled with a spoon and sliced thin
  • 2 tablespoon sweet chili sauce
  • 1 can coconut milk
  • 1 cup basmati rice, cooked
  • 1 tablespoon cilantro leaves, whole
  • 1 lime, cut into wedges

Instructions

  1. Remove the chicken from the refrigerator, season generously with salt and pepper, and leave on the counter for 30 minutes.
  2. Preheat your grill or Big Green Egg to 350°F direct heat.
  3. Grill the chicken for 2 minutes, or until the meat begins to turn golden brown, flip and cook for another 2 minutes.
  4. While the chicken is cooking, heat a 4-quart cast iron or all stainless-steel pot on the grill. 
  5. Add the butter, onion, garlic, and ginger and cook for 2-3 minutes or until the mixture becomes fragrant. 
  6. Add chili sauce and coconut milk and allow to simmer.
  7. Once the coconut milk begins to simmer, add the chicken thighs and cover the pot with the lid. 
  8. Cook for 20 minutes or until the internal temperature of the chicken passes 165°F and the meat begins to pull away from the bone.
  9.  Remove the pot from the grill and allow to cool, uncovered. Taste and adjust seasoning.
  10. Serve the chicken and sauce over the rice and garnish with cilantro and limes.
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Created using The Recipes Generator
Heather Sinyard