These chicken thighs have the most flavorful, sticky sauce and crispy skin. They make for the most impressive, yet simple and healthy dinner!
I doubled this recipe the other week and we ate these chicken thighs all week for lunch. Let me tell you, we were not upset about it. These become a delicious golden brown color and are so dang flavorful. These are definitely going into our regular dinner routine.
Serve these stove-pot asian-inspired chicken thighs with rice or my Crack Brussels. Top them with some bright green onion and a sprinkle of sesame seeds to really add a wow factor.
Coconut Caramel Chicken Thighs
Delicious, sticky, flavorful chicken thighs that make for a hugely impressive, yet simple, dinner.
- 4 large chicken thighs bone-in, skin on
- 1/2 cup brown sugar loosely packed
- 1 tablespoon water
- 1 14-ounce can coconut milk low fat or full fat
- 1 and 1/2 tablespoons fish sauce
- 2 and 1/2 tablespoons rice vinegar
- 2 cloves garlic minced
- 2 green onions chopped
- 1/4 teaspoon white pepper
Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken. Stir to combine.
Add the chicken in skin side down. Simmer the chicken for 25 minutes.
Turn the chicken and simmer for another 25 minutes.*
Spoon sauce over chicken and serve.
Adapted from Recipe Tin Eats.
*After this step, the fat should separate from the sauce and turn pale brown.