coconut lime braised chicken thighs

Why hello there old friend! Long time no see!

coconut lime braised chicken thighs | Brooklyn Homemaker

Being a food blogger and working full time for a kitchenware retailer basically means that from November to January I’m a busy little bee. With Thanksgiving, Christmas, and New Year’s coming one right after the other, I don’t have a second to even pick my nose for two whole months.

coconut lime braised chicken thighs | Brooklyn Homemaker

This holiday season officially kicked my over-padded butt, so with the coming of the new year and the official end of the holiday season, I decided to take a brief but much needed and well deserved break.

I hope you were able to find some way to manage in my absence.
You knew I’d be back eventually, didn’t you?

coconut lime braised chicken thighs | Brooklyn Homemaker

Here we are mid-January now, and things are finally feeling like they’re back to normal. In more ways than one…

Up until very recently, this “winter” has been unseasonably (and disconcertingly) warm here in Brooklyn. The day that Russell and I bought our baby little Christmas tree we passed blooming cherry trees as we carried it home. We had the windows open to enjoy the warm weather on Christmas day, but once I put the pork roast into the oven we were all fanning ourselves and dripping sweat. On New Year’s eve the begonias and impatiens in my back yard, and the rose bushes planted in front of work, were all blooming big and bright in stark contrast to the brown bare branches of Brooklyn’s trees.

Winter weather has finally caught up with us though, and the backyard is finally looking as brown and barren as it’s supposed to this time of year. Temperatures have finally begun dipping below freezing, and a few days ago winter winds knocked over the grill in my backyard as if to say, “Take that warm weather!” I even heard on the news this morning that we may soon see our first snow flakes in the next day or two.

coconut lime braised chicken thighs | Brooklyn Homemaker

With Winter’s frigid temperatures finally catching up to us, I’ve had a hankering for some rich and satisfying comfort food.

coconut lime braised chicken thighs | Brooklyn Homemaker

Chicken thighs are one of my ultimate favorite comfort foods. I’ve made lots and lots and LOTS of chicken thigh recipes over the years, and for good reason. They’re rich and flavorful and satisfying. They have way more flavor than chicken breast, and unlike breasts, thighs are almost impossible to overcook to the point where they dry out. As if that ain’t enough, they’re also significantly more affordable than breast meat.

While I’ve roasted ’em, seared ’em, and even grilled ’em, my favorite thing to do with chicken thighs is to braise them.

coconut lime braised chicken thighs | Brooklyn Homemaker

Normally I like to go for classic flavors like white wine and chicken stock, but this sudden onset of cold weather had me craving something more tropical. After a bit of thought I decided to try braising my beloved chicken things in bright Southeast Asian flavors like coconut, lime, ginger, and chili sauce.

coconut lime braised chicken thighs | Brooklyn Homemaker

I was craving something rich and hearty and satisfying, and this chicken does not disappoint.

The coconut milk adds a perfect creaminess without feeling heavy, and the acid of the lime brightens things up and cuts through the richness of the chicken. The fresh ginger, garlic, & sriracha add a gentle heat and a depth of flavor, which is perfectly complimented by the umami saltiness of a bit of soy sauce. After simmering for almost an hour, another squeeze of fresh lime and a heavy handed sprinkle of cilantro and green onion add a summery freshness that’s more than welcome in these chilly winter months.

coconut lime braised chicken thighs | Brooklyn Homemaker

Coconut Lime Braised Chicken Thighs

  • Servings: 4 to 8, depending on size of thighs
  • Print
3 to 4 lbs (about 6 to 8) chicken thighs (bone-in, skin-on)
salt and pepper
1 tablespoon coconut oil (or olive oil)
1 small onion, finely diced
3 to 4 cloves garlic, crushed or very finely chopped
2 tablespoons finely grated fresh ginger
1 to 2 tablespoons Sriracha chili sauce
1 cup low sodium chicken stock
2 tablespoons low sodium soy sauce (or 1 tablespoon regular soy sauce)
1 (13.5 oz) can coconut milk
zest and juice of 2 limes, separately
1/2 cup fresh cilantro leaves, roughly chopped or torn
1 small bunch green onion, thinly sliced

Season the chicken thighs generously with salt and pepper. Let the chicken absorb the seasoning at room temperature for about 30 minutes before proceeding.

Heat coconut oil in a large lidded skillet, braising pan or dutch oven over high heat. Brown for about 5 minutes on both sides, starting with the skin side down first. Depending on the size of your thighs the chicken thighs, you may need to do this in two batches. Remove and transfer to a plate.

A lot of fat will likely render out of the skin, pour all but 1 tablespoon out of the pan. Reduce heat to medium and sauté onions for about three to five minutes, or until soft and translucent but not brown. Stir in garlic, ginger, and Sriracha and sauté for one minute more. Stir in chicken stock, turn heat back up to high, and reduce by at least half, for about five to ten minutes. Stir in soy sauce, coconut milk and zest and juice of one of the limes. Arrange chicken thighs, skin side up, in a single layer. Bring to a simmer, reduce heat to low, cover with a lid, and simmer for half an hour. Remove lid and simmer for fifteen to twenty minutes more.

Stir in cilantro, green onion, and zest and juice of remaining lime. Serve over a bed of white rice or rice noodles, with a ladle of sauce and sprinkle of more fresh cilantro and green onion if desired.

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19 comments

  1. Well…welcome back stranger. Living in a sub-tropical locale and having coconuts and limes growing on our property I have made something so similar I laughed myself out of my chair! Great minds think alike! I agree chicken thighs are a go to for my family; in fact the day before yesterday I posted a recipe using thighs on https://thewisercook.wordpress.com.- so how do you like me now Brian!!! My best to Russell and the girls. LOL Cheryl, have a safe, warm weekend! Ooh Happy New Year!

    Liked by 1 person

  2. Thank you for stopping at my shop. The mad Hatters Antique ,curiosities and consignments , in Auburn N.Y, It was a pleasure meeting and talking to you. Looking forward to see the things you found, on your blog. Also the chance to try out some of your recipes.

    Liked by 1 person

  3. Yummmm! I think I need to put this in my recipe arsenal – I’ve been running out of ideas lately, and this seems pretty idiot proof, even for me! I buy chicken thighs once in a while and really love them, but got sick of my standard honey-and-mustard glaze. Now that winter’s finally hitting the Midwest, this seems like the perfect dish to beat the winter blues – I’ll even keep my mind open to the coconut!!!

    Liked by 1 person

  4. As a fellow NYer I would just like to say – “I am so HAPPY I FOUND YOUR POST!” This recipe is delicious and I actually had all the ingredients on hand. I used my brand new oval Le Creuset dutch oven. It was a dream to make this delicious meal as my first. My husband devoured the first helping and was back for seconds. Yum!

    Liked by 1 person

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