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Tropical Chicken Thighs

Tropical Chicken Thighs: A Sweet Escape to Flavor Heaven

Experience a tropical delight with juicy chicken thighs glazed in sweet pineapple and coconut for a quick and delicious dinner.
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Prep Time 2 hours
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 2 hours 35 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Asian, Tropical
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 4 pieces bone-in, skin-on chicken thighs Substitution: Boneless, skinless thighs can be used.
  • 1 cup pineapple juice Fresh juice is best for authentic flavor.
  • 1/2 cup full-fat coconut milk Light coconut milk can be used if preferred.
  • 1/4 cup soy sauce Tamari works as a gluten-free option.
  • 3 tbsp brown sugar Coconut sugar is a nice natural substitute.
  • 2 tbsp fresh lime juice Always opt for freshly squeezed juice.
For the Aromatics
  • 1 tbsp fresh ginger Grated, can use ground ginger as alternate.
  • 3 cloves garlic Minced, can substitute with garlic powder.
  • 1 piece fresh red chili Finely chopped, red pepper flakes can substitute.
For Cooking
  • 2 tbsp vegetable oil Olive oil serves as a healthier alternative.
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For Garnishing
  • 1/4 cup fresh cilantro Chopped, optional with lime wedges.

Equipment

  • Large Bowl
  • oven-safe skillet
  • Saucepan

Method
 

Step-by-Step Instructions for Tropical Chicken Thighs
  1. In a large bowl, whisk together pineapple juice, coconut milk, soy sauce, brown sugar, lime juice, grated ginger, minced garlic, and chopped chili until well combined. Pat the chicken thighs dry and immerse them in the marinade, covering and refrigerating for 2 to 4 hours.
  2. Preheat your oven to 400°F (200°C) and remove the marinated chicken from the fridge 20 minutes before cooking. Reserve the leftover marinade.
  3. In a large skillet, heat the vegetable oil over medium-high heat and sear chicken thighs skin-side down for 5-7 minutes until crispy. Flip and sear the other side for 2-3 minutes.
  4. Pour the reserved marinade into a saucepan. Bring to a boil, then reduce heat and simmer for 8-10 minutes until thickened.
  5. Brush glaze over the chicken and transfer the skillet to the oven. Bake for 20-25 minutes until chicken reaches 165°F (74°C).
  6. Remove from oven, let rest for 5 minutes, brush with remaining glaze, and garnish with cilantro. Serve with lime wedges.

Nutrition

Serving: 1thighCalories: 320kcalCarbohydrates: 20gProtein: 24gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 600mgPotassium: 450mgSugar: 5gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 1.5mg

Notes

For best results, use fresh ingredients and ensure the internal temperature of the chicken reaches 165°F. Leftovers can be stored in an airtight container for up to 3-4 days.

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