Coconut Lime Chicken Thighs with Charred Green Beans

• 6 bone-in chicken thighs
• 1/4 cup coconut milk
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1/2 tsp chili flakes
• 1 lb green beans, ends trimmed
• 2 tbsp olive oil
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix coconut milk, lime juice, garlic, soy sauce, brown sugar, and chili flakes.
3. 3 Season chicken thighs with salt and place in a baking dish.
4. 4 Pour the coconut mixture over the chicken.
5. 5 Bake for 25 minutes.
6. 6 Meanwhile, heat olive oil in a skillet over high heat.
7. 7 Add green beans and cook until charred, about 5-7 minutes.
8. 8 Remove chicken from oven and let rest for 5 minutes before serving.
9. 9 Serve chicken with charred green beans, drizzled with pan sauce.
10. 10 Garnish with fresh cilantro.

Equipment

• Baking dish
• Skillet
• Mixing bowl

Variations

• For a spicier kick, add diced jalapeños to the sauce.
• Use boneless chicken thighs for quicker cooking.

Substitutions

• Use coconut cream for a richer sauce.
• Substitute green beans with asparagus for a different veggie.

Pairings

• Pairs well with tropical fruit salads or a crisp white wine.

Nutrition

Tips

• For extra flavor, marinate the chicken in the coconut mixture for at least 30 minutes before baking.
• Check green beans a few minutes early if you prefer them more tender.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a side of jasmine rice or a fresh mango salsa.

FAQ