{"id":"a87f97d7-f013-43c7-ab1a-eb907e05f27f","url":"https://recipestripper.com/recipes/a87f97d7-f013-43c7-ab1a-eb907e05f27f","source_url":"https://www.bonappetit.com/recipe/thai-roast-chicken-thighs-with-coconut-rice?srsltid=AfmBOoohcMTjaJm3fSLmIEwrfCQHVbuJmjWkol_56lo3QToq5KpxL1Mp","title":"Thai Roast Chicken Thighs With Coconut Rice","description":"This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.","servings":4,"servings_text":"4 servings","image_url":"https://assets.bonappetit.com/photos/608983855799229a8ef966d3/16:9/w_2191,h_1232,c_limit/Go-Live-Thai-Roast-Chicken.jpg","ingredients":[{"text":"Zest and juice of 1 lime","item":"Zest and juice of 1 lime"},{"text":"1 1\" piece ginger, peeled, finely grated, plus 3 peeled slices","item":"1\" piece ginger, peeled, finely grated, plus 3 peeled slices","quantity":1},{"text":"2 garlic cloves, finely chopped","item":"garlic cloves","quantity":2,"preparation":"finely chopped"},{"text":"⅓ cup coconut palm sugar or (packed) light brown sugar","item":"coconut palm sugar or (packed) light brown sugar","quantity":0.333,"unit":"cup"},{"text":"¼ cup fish sauce","item":"fish sauce","quantity":0.25,"unit":"cup"},{"text":"1 13.5-oz. can unsweetened coconut milk, divided","item":"13.5-oz. can unsweetened coconut milk","quantity":1,"preparation":"divided"},{"text":"2 Tbsp. extra-virgin olive oil, plus more for brushing","item":"extra-virgin olive oil","quantity":2,"unit":"tbsp","preparation":"plus more for brushing"},{"text":"2 tsp. freshly ground black pepper, plus more","item":"freshly ground black pepper","quantity":2,"unit":"tsp","preparation":"plus more"},{"text":"2 lb. skin-on, bone-in chicken thighs (4–6)","item":"skin-on, bone-in chicken thighs","quantity":2,"unit":"lb","preparation":"4–6"},{"text":"½ medium head of green cabbage, stem trimmed, sliced into 1\"-thick wedges","item":"medium head of green cabbage, stem trimmed","quantity":0.5,"preparation":"sliced into 1\"-thick wedges"},{"text":"½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more","item":"Diamond Crystal or 0.25 tsp. Morton kosher salt","quantity":0.5,"unit":"tsp","preparation":"plus more"},{"text":"1 cup white jasmine rice, rinsed until water runs clear","item":"white jasmine rice","quantity":1,"unit":"cup","preparation":"rinsed until water runs clear"},{"text":"Cilantro leaves with tender stems and lime wedges (for serving)","item":"Cilantro leaves with tender stems and lime wedges","preparation":"for serving"}],"instructions":[{"number":1,"text":"Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours."},{"number":2,"text":"Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more."},{"number":3,"text":"Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve."},{"number":4,"text":"Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over."}],"date_published":"2026-10-29T23:42:11.713028+00:00","date_modified":"2026-10-29T23:42:11.713028+00:00"}