Ginger Chicken Grenada
Bold, flavorful, and inspired by the vibrant tastes of the Caribbean, Ginger Chicken Grenada is a must-try dish that will elevate your dinner table. This recipe features tender, bone-in chicken thighs marinated in a robust blend of fresh ginger, garlic, lime juice, and warm spices like allspice, cinnamon, and turmeric, giving it layers of depth and aroma. The chicken is seared to golden perfection before simmering in creamy coconut milk, creating a luscious sauce infused with tropical flavors. Ready in under an hour, this dish is perfect for weeknight dinners or special occasions. Garnished with fresh cilantro, Ginger Chicken Grenada is best served over fluffy rice, allowing you to soak up every drop of the rich, spiced coconut sauce. This Caribbean-inspired ginger chicken recipe strikes the perfect balance of savory and sweet, making it a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Fresh ginger (grated)
- 4 cloves Garlic (minced)
- 2 tablespoons Lime juice
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon Paprika
- 0.5 teaspoon Ground turmeric
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Coconut milk
- 2 tablespoons Fresh cilantro (chopped)
Instructions
In a large mixing bowl, combine grated ginger, minced garlic, lime juice, soy sauce, brown sugar, allspice, cinnamon, paprika, turmeric, salt, and black pepper to make a marinade.
Add the chicken thighs to the bowl and thoroughly coat them in the marinade. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down, and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
In the same skillet, reduce heat to medium and pour in the coconut milk, scraping up any browned bits from the bottom of the pan for extra flavor.
Return the chicken to the skillet, skin-side up, and cover with a lid. Reduce heat to low and simmer for 30 minutes, basting the chicken occasionally with the coconut milk sauce.
Remove the lid and allow the sauce to thicken slightly for another 5 minutes, if desired.
Garnish with freshly chopped cilantro and serve hot over cooked rice or with your favorite side dishes.
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4299 mg | 187% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 27.6 g | ||
| Protein | 166.8 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2234 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
