in Recipes

Chicken thighs in coconut milk marinade

updated

Spread the love

Ingredients for 4 servings:

  • 1 can coconut milk, approx. 400 ml
  • 1 tsp salt
  • 1 tsp pepper
  • 4 chicken legs

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 45 minutes; Total time approx. 8 hours 55 minutes

Reduce the coconut milk slightly in a saucepan and season with salt and pepper. Let it cool and marinate 4 chicken thighs in it overnight. The next day, roast the thighs for 45 minutes at 180°C (top/bottom heat) on a baking sheet or in a casserole dish on the middle rack.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Quick sweet potato patties with sour cream dip – quick recipe

Sauerbraten with onions