Coconut & Lime Chicken Thighs
Serves
4
Prep Time
35 minutes
Cook Time
10 minutes
Ingredients
For the coconut lime sauce:
juice & zest of 2 limes
2 tbsp fish sauce
4 tbsp canned full fat coconut milk
1 tbsp coconut sugar
1 tbsp lemongrass paste
half a jalapeño pepper, ribs & seeds removed
1 clove garlic
0.7 oz (20 g) fresh cilantro
0.5 oz (15 g) fresh mint
juice & zest of 2 limes
2 tbsp fish sauce
4 tbsp canned full fat coconut milk
1 tbsp coconut sugar
1 tbsp lemongrass paste
half a jalapeño pepper, ribs & seeds removed
1 clove garlic
0.7 oz (20 g) fresh cilantro
0.5 oz (15 g) fresh mint
1 lb (450 g) boneless, skinless chicken thighs
1.1 lbs (500 g) cooked white rice
Nutrition
(Per Serving)
Calories
371
Fats
7 g
Protein
28 g
Carbs
47 g
Instructions
- Place all the ingredients for the sauce into a food processor and pulse until smooth.
- Pour half of the sauce over the chicken and set aside to marinate for 30 minutes.
- Preheat a grill pan to medium high heat and cook the chicken for 5 minutes on each side, until lightly browned and fully cooked. Set aside to rest for a few minutes.
- Serve the grilled chicken with the cooked rice and vegetables of your choice, and drizzle with the remaining sauce.