Heart-Healthy Thai Fried Chicken
Indulge guilt-free with this Heart-Healthy Thai Fried Chicken, a wholesome twist on the classic comfort dish! Packed with bold flavors from a zesty marinade of low-sodium soy sauce, fresh lime juice, honey, garlic, ginger, and aromatic spices like turmeric and coriander, this recipe delivers a delightful Thai-inspired taste without the deep-frying. Instead, the chicken is oven-baked for a golden, crispy finish, thanks to a crunchy coating made from whole wheat panko breadcrumbs and unsweetened coconut flakes. Perfect for a nourishing family dinner or a flavorful treat, serve this lighter, protein-rich meal alongside steamed vegetables or a refreshing salad for a balanced plate. Healthy, vibrant, and irresistibly delicious, this Thai fried chicken is sure to be your next favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Fresh lime juice
- 1 tablespoon Honey
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Black pepper
- 1 cup Whole wheat panko breadcrumbs
- 0.5 cup Unsweetened coconut flakes
- 1 as needed Olive oil spray
Instructions
In a medium bowl, mix together the low-sodium soy sauce, fresh lime juice, honey, minced garlic, grated ginger, ground coriander, ground turmeric, and black pepper to form a marinade.
Add the chicken thighs to the marinade and ensure they are well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a shallow dish, combine the whole wheat panko breadcrumbs and unsweetened coconut flakes.
Remove each chicken thigh from the marinade (allowing excess marinade to drip off) and coat it evenly in the breadcrumb-coconut mixture. Press gently to ensure the coating adheres.
Place the coated chicken thighs onto the prepared baking sheet. Lightly spray the tops of the chicken with olive oil spray to help them crisp up while baking.
Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown. Rotate the baking sheet halfway through for even cooking.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve the heart-healthy Thai fried chicken with a side of steamed veggies or a light salad for a complete meal.
Nutrition Facts
Calories |
1809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2680 mg | 117% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 26.3 g | ||
| Protein | 131.6 g | 263% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 194 mg | 15% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1661 mg | 35% | |
*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.
