Indonesian Lime and Wine Chicken Thighs
Experience the bold, vibrant flavors of Southeast Asia with this Indonesian Lime and Wine Chicken Thighs recipe. Juicy, bone-in chicken thighs are marinated in a zesty blend of fresh lime juice, dry white wine, soy sauce, and aromatic spices like lemongrass, ginger, and garlic. A hint of brown sugar balances the tang, while a splash of coconut milk adds richness to the sauce. Perfectly seared to golden-crisp perfection, the chicken is then simmered until tender, soaking up all the luscious, citrusy, and mildly spiced flavors. Garnished with fresh coriander and served with steamed jasmine rice or crusty bread, this dish is an irresistible mix of savory, sweet, and tangy. Perfect for weeknight dinners or impressing guests, this Indonesian-inspired recipe will transport your taste buds straight to the tropics! Keywords: Indonesian chicken recipe, lime and wine chicken, coconut milk sauce, easy chicken dinner, Southeast Asian flavors.
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Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 3 whole limes, juiced
- 1 cup dry white wine
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 whole lemongrass stalks, trimmed and bruised
- 1 tablespoon ginger, grated
- 4 cloves garlic cloves, minced
- 1 whole red chili, finely sliced (optional)
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 0.25 cup coriander (cilantro) leaves, for garnish
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large bowl, mix together the lime juice, white wine, soy sauce, brown sugar, lemongrass, grated ginger, and minced garlic. If using red chili, add it now. Stir to combine.
Season the chicken thighs with salt and black pepper. Place them in the bowl with the marinade, ensuring they are fully coated. Cover with plastic wrap and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken thighs from the marinade (reserve the marinade) and sear them skin side down for 4-5 minutes, until golden and crispy. Flip and sear the other side for another 3-4 minutes. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and pour the reserved marinade into the skillet. Bring it to a simmer, scraping the browned bits from the bottom of the pan for added flavor.
Stir in the coconut milk and return the chicken thighs to the skillet, skin side up. Cover and simmer on low heat for 25-30 minutes, basting occasionally with the sauce, until the chicken is cooked through and tender.
Uncover the skillet and increase the heat slightly to reduce and thicken the sauce, about 5 additional minutes.
Garnish the chicken with fresh coriander leaves before serving. Serve hot with steamed jasmine rice or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.3 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 674 mg | 14% | |
*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.
