Coconut chicken thighs are seared and then braised in a coconut sauce. These chicken thighs are packed with flavor and are easy to make. Place them on top of rice, pasta, quinoa, or zucchini noodles and you have a great family meal.
I am always trying out new ways to make chicken. Since this protein is so versatile branching out into new flavor combination is an absolute must. This recipe is born from that experimentation. One thing that I love about this recipe is it is great for meal prep. As this recipe makes enough for a family meal it is perfect for leftovers.
Let's make coconut chicken thighs
There are quite a few ingredients in this recipe. However the amount of work needed for this recipe is quite minimal. Outside of searing the chicken thighs before braising that is all you need to do. The sauce can be strained after cooking so do not worry about how well the garlic and onions are chopped.
Making the coconut sauce
The first part of the recipe you want to make is the coconut milk mixture. This will give the coconut milk time to absorb all of the great flavors that are mixed into it. Due to the amount of liquid in this recipe you do not need to make a slurry to make sure all of the cornstarch is disolved before adding it to the larger mixture. However you can still create a slurry if desired.
Season the chicken
Personally I like to use a little bit of oil to spread the seasoning around on the chicken. A plastic Ziploc bag is perfect for this. Especially if you want to minimize the amount of time your hands touch the uncooked chicken. Add the chicken first and then add the seasoning and oil. Then all you have to do is shake the bag or gently press until the spices coat all of the chicken.
Sear to lock in the flavor
When searing the chicken you might need to sear in two rounds. My Dutch oven could only fit about 5 thighs in the bottom of the pan. It is important to not over crowd the pan when you are trying to get a good sear. Once the first batch of chicken is done then place the partially cooked chicken on a clean plate and then cook the rest.
Looking for other chicken recipes?
Dutch Oven Coconut Chicken Thigs
- Dutch oven
- Mixing Bowl or plastic bag
- 3 lbs chicken thighs
- 2 tbsp olive oil
- 3 green onions chopped
- 2 tsp ginger fresh grated
- 5 garlic cloves chopped
- 1 teaspoon salt
- 1¼ tsp ground ginger
- ½ tbsp garlic powder
- 1 tsp ground coriander
- 1 tsp turmeric powder
- ½ tbsp pepper
- 1 tbsp olive oil
- 3 cup coconut milk
- ¼ cup cornstarch
- ¾ cup sweet chili sauce
- ⅓ cup honey
- ⅓ cup lime juice
- 2 tbsp soy sauce
- 2 tbsp sriracha
- Preheat the oven to 400F or gas mark 6.
- In a mixing bowl whisk the coconut sauce ingredients together and set aside.
- Whisk the spice blend ingredients together in a shallow dish. Put the chicken thighs in a bowl or plastic bag and add 1 tablespoon of the olive oil along with the spice blend and toss until the chicken is evenly coated.
- In a Dutch oven, on medium-high, heat the remailing olive oil add the chicken thighs and cook each side for 2-3 minutes for the chicken to brown. If all of the chicken does not fit into the bottom of the pan in one layer cook half of the thighs, set them on a clean plate and cook the other half.
- Remove the remain chicken thighs, reduce the heat to medium, and add the ginger, chopped garlic and chopped green onion. Cook for about 3 minutes then add the chicken back to the Dutch oven.
- Pour the coconut milk mixture over the rest of the chicken thighs. Cover and bake for 25 minutes or until done.