Rusty Bowers
Chef
00:30
Prep
00:35
Cook
00:30
Inactive Time
01:35
Total Time
Ingredients & Directions
Directions
Coconut & Ginger Braised Chicken Thighs
4
Springer Mountain Farms Chicken Thighs
Kosher salt and black pepper, to taste
1
Onion, sliced thin
3 cloves
Garlic, smashed with the side of a chef's knife
1 inch
Of ginger, peeled with a spoon and sliced thin
2 tablespoons
Sweet chili sauce
1 can
Coconut milk
1 cup
Basmati rice, cooked
1 tablespoon
Cilantro leaves, whole
1
Lime, cut into wedges
- Remove the chicken from the refrigerator, season generously with salt and pepper, and leave on the counter for 30 minutes.
- Preheat your grill or Big Green Egg to 350°F direct heat.
- Grill the chicken for 2 minutes, or until the meat begins to turn golden brown, flip and cook for another 2 minutes.
- While the chicken is cooking, heat a 4-quart cast iron or all stainless-steel pot on the grill.
- Add the butter, onion, garlic, and ginger and cook for 2-3 minutes or until the mixture becomes fragrant.
- Add chili sauce and coconut milk and allow to simmer.
- Once the coconut milk begins to simmer, add the chicken thighs and cover the pot with the lid.
- 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.
- Remove the pot from the grill and allow to cool, uncovered. Taste and adjust seasoning.
- Serve the chicken and sauce over the rice and garnish with cilantro and limes.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Grillin' & Chillin' - Coconut and Ginger Braised Chicken Thighs
Rusty Bowers
Chef
Yield: 4
00:30
Prep
00:35
Cook
00:30
Inactive Time
01:35 Total Time
Ingredients
Directions
Coconut & Ginger Braised Chicken Thighs
4
Springer Mountain Farms Chicken Thighs
Kosher salt and black pepper, to taste
1
Onion, sliced thin
3 cloves
Garlic, smashed with the side of a chef's knife
1 inch
Of ginger, peeled with a spoon and sliced thin
2 tablespoons
Sweet chili sauce
1 can
Coconut milk
1 cup
Basmati rice, cooked
1 tablespoon
Cilantro leaves, whole
1
Lime, cut into wedges
- Remove the chicken from the refrigerator, season generously with salt and pepper, and leave on the counter for 30 minutes.
- Preheat your grill or Big Green Egg to 350°F direct heat.
- Grill the chicken for 2 minutes, or until the meat begins to turn golden brown, flip and cook for another 2 minutes.
- While the chicken is cooking, heat a 4-quart cast iron or all stainless-steel pot on the grill.
- Add the butter, onion, garlic, and ginger and cook for 2-3 minutes or until the mixture becomes fragrant.
- Add chili sauce and coconut milk and allow to simmer.
- Once the coconut milk begins to simmer, add the chicken thighs and cover the pot with the lid.
- 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.
- Remove the pot from the grill and allow to cool, uncovered. Taste and adjust seasoning.
- Serve the chicken and sauce over the rice and garnish with cilantro and limes.
