Ingredients
Equipment
Method
- Preheat and Dry: Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels to help achieve a crispy skin.
- Season: Lightly season the chicken thighs evenly with 1 teaspoon of sea salt on all sides.
- Assemble: Arrange the chicken thighs in a single layer in a large, oven-safe baking dish. Pour the full-fat coconut milk evenly over the chicken, then distribute the sliced ginger and minced garlic around and on top of the thighs.
- Bake: Place the dish in the preheated oven and bake for 40–45 minutes until the chicken is fully cooked and the skin turns a beautiful golden-brown. For an extra crispy finish, you may broil for an additional 2–3 minutes—just keep a close eye to prevent burning.
- Rest and Serve: Remove the dish from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
Notes
For optimal flavor and juiciness, it’s best to use bone-in, skin-on chicken thighs.
If you choose to use chicken breasts, adjust the cooking time accordingly to prevent them from drying out.
This dish is wonderfully versatile and pairs well with sides like steamed vegetables, cauliflower rice, or a crisp mixed greens salad.
If you choose to use chicken breasts, adjust the cooking time accordingly to prevent them from drying out.
This dish is wonderfully versatile and pairs well with sides like steamed vegetables, cauliflower rice, or a crisp mixed greens salad.
