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Coconut Lime Baked Chicken

Struggle Meals - "Show Me The Mole"

20
Prep Time
(minutes)
260
Cook Time
(minutes)
4
Servings

Ingredients

  • Marinade:
  • 3 cloves garlic, grated
  • 1 inch fresh ginger, grated
  • 1 (14-ounce) can full-fat coconut milk
  • 2 packets (1 tablespoon) Sriracha
  • 1 tablespoon soy sauce
  • 4 whole sprigs of cilantro, torn
  • Zest and juice of 1 lime
  • 2 tablespoons brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fish sauce
  • 1 1/2 pounds boneless, skinless chicken thighs
  • Salad:
  • 1 packet (1 teaspoon) red pepper flakes
  • 1 packet (1 teaspoon) sugar
  • 1/2 teaspoon kosher salt
  • 1 lime, zest and juiced
  • 3 tablespoons coconut oil
  • 2 tablespoons chopped cilantro
  • 6 Persian cucumbers
  • 1 mango, cut into small cubes

Steps

  1. In a large bowl, add all ingredients for marinade and whisk until combined. Add chicken to the bowl, cover and refrigerate for a minimum of 4 hours.
  2. Preheat oven to 425 degrees.
  3. Pour chicken and marinade into a cast-iron skillet. Roast in oven for 30 minutes. Remove from oven and place on stove top. Turn on heat and bring to a simmer until sauce thickened, about 1 to 3 minutes.
  4. In a large bowl, add red pepper flakes, sugar, salt, lime zest and juice, and coconut oil. Whisk until emulsified then add cilantro. Cut cucumbers and add to bowl along with mango and toss to combine.
  5. Add chicken to a plate, top with sauce. Serve alongside cucumber salad.