Indonesion Chicken Thighs
Savor the bold, aromatic flavors of Indonesian cuisine with these tender and juicy Indonesian Chicken Thighs. Infused with a flavorful marinade of soy sauce, dark soy sauce, lime juice, palm sugar, garlic, ginger, and warm spices like turmeric and coriander, these chicken thighs are elevated to irresistible heights. Simmered to perfection in a luscious coconut milk sauce with a kick of red chili, this dish strikes the perfect balance of savory, sweet, and mildly spicy. Quick to prepare and perfect for weeknight dinners or special occasions, it pairs beautifully with steamed white rice or noodles. Garnished with vibrant green onions and fresh cilantro, this recipe offers an explosion of flavors that will transport your taste buds straight to Southeast Asia.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 4 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon palm sugar
- 2 tablespoons lime juice
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 piece red chili, deseeded and finely chopped
- 2 stalks green onions, sliced (for garnish)
- 2 tablespoons cilantro leaves (optional, for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large bowl, combine soy sauce, dark soy sauce, palm sugar, lime juice, minced garlic, grated ginger, ground coriander, ground turmeric, salt, and black pepper to make a marinade.
Add the chicken thighs to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours for deeper flavor.
Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken thighs from the marinade (reserving the marinade) and sear them on both sides until browned, about 3-4 minutes per side.
Lower the heat to medium and pour the reserved marinade into the skillet. Add the coconut milk and chopped red chili, stirring well to combine.
Cover the skillet and simmer the chicken for 20-25 minutes, turning occasionally, until the chicken is tender and cooked through, and the sauce has thickened slightly.
Taste the sauce and adjust seasoning with additional salt or lime juice if needed.
Serve the chicken thighs over steamed white rice or noodles. Garnish with sliced green onions and cilantro leaves for a fresh, vibrant touch.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 6227 mg | 271% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 32.1 g | ||
| Protein | 166.9 g | 334% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 216 mg | 17% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2583 mg | 55% | |
*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.
