Published: · Updated: by Elaine - 106 Comments
Jump to Recipe Print Recipe
Looking for a delicious, easy Thai-inspired chicken recipe? Try this slightly spicy Thai baked chicken marinated in coconut milk, garlic, ginger, cilantro, basil, coriander and lime! Not only is it packed with flavour, but it's also freezer-friendly, making it a perfect recipe to make ahead for busy weeknights.
This Easy Thai Baked Chicken recipe makes a simple weeknight dinner but it's special enough for a date night or dinner party!
Don't you just love the complex tastes of Thai food?
Thai recipes usually contain ingredients that are sour, sweet, salty, bitter and spicy. The marinade for this easy Thai Baked Chicken blends and balances those flavours harmoniously.
Cilantro, jalapeño, ginger, basil, garlic and coriander all play together with coconut milk to produce this aromatic, slightly spicy chicken dish that leaves you wanting more.
Jump to:
- ❤️ Why you'll love this recipe
- 🛒 Ingredients
- 🔪 Step-by-Step Instructions
- Frequently Asked Questions
- What to serve with Thai Chicken
- 🥶 Storage and Freezer Instructions
- 🗒 More chicken recipes to marinate and freeze
- 🗒 More easy chicken recipes!
- 📖 Recipe
❤️ Why you'll love this recipe
Easy and freezable. As much as I love Thai dishes, I also love easy meals. Especially ones that I can make ahead and have in the freezer, ready to grab for a quick dinner on a busy day.
Grill or bake! This Thai chicken recipe also makes a great meal to take camping as it can easily be grilled instead of baked. It's suitable for those on a paleo diet, too!
Three simple steps!
- Blend all marinade ingredients in your blender or food processor.
- Pour the marinade into a resealable bag with the chicken. Let it marinate.
- Bake it in the oven.
🛒 Ingredients
Before we get to the full recipe for Thai chicken, here are a few notes about some of the ingredients.
- chicken: boneless, skinless chicken thighs or breasts
- coconut milk: the canned variety, full-fat, not the beverage
- cilantro
- basil: fresh leaves. Use Thai basil if it's available.
- jalapeño: 1 large or 2 small. Adjust the amount depending on how much heat you like.
- coriander: dried
- ginger: fresh
- garlic: fresh cloves
- limes
- brown sugar: or coconut sugar. A small amount of sugar is important to balance the flavours in this recipe.
🔪 Step-by-Step Instructions
- Add the marinade ingredients to a food processor and purée until smooth.
- Arrange the chicken parts in a single layer in a large freezer bag. Pour the marinade sauce over the chicken, seal tightly or vacuum seal and massage the marinade into the chicken a bit. Cover and refrigerate for at least 2 hours or up to 24 hours, or simply lay it flat in the freezer and freeze for another day. (In a hurry? You can skip the marinating time. The chicken won't be as flavourful, but it will still be delicious.)
- To bake bone-in skin-on chicken: Preheat the oven to 375°F. Heat a large oven-proof skillet over medium to high heat. Add oil and wait until it ripples or shimmers. Add chicken pieces and sear on each side for 3-4 minutes, then place the skillet in the oven for 15 - 20 minutes, or until it has reached an internal temperature of 165°F. Check the temperature with an instant-read meat thermometer.
- To bake boneless, skinless chicken parts: Preheat the oven to 375°F. Place the marinated chicken parts in a baking dish. Discard the remaining marinade. Bake the chicken until it has reached an internal temperature of 165°F. about 25 - 30 minutes.
- Cover with foil and let the baked chicken stand on a platter for 5 to 10 minutes before serving.
- To grill Thai Chicken instead: Place the chicken on a medium-hot well-oiled grill. Use tongs to turn the pieces when the chicken has grill marks (approx. 5 to 6 min). Cook until the internal temperature is 165°F. at the thickest part (about 7 to 10 minutes).
- Sprinkle with more chopped cilantro and serve with lime wedges.
Frequently Asked Questions
Can I grill this Thai chicken?
Yes! It's delicious when grilled. Keep the heat to medium-low, oil the grill well before starting, and cook, turning once until the chicken has reached an internal temperature of 165°F. when measured at the thickest part with an instant-read meat thermometer.
What kind of coconut milk should I use?
I've made this recipe with several different brands of canned coconut milk, and it has always turned out well. Use the full-fat variety.
Can I use bone-in, skin-on chicken parts?
Yes, you can. I've made it with bone-in, skin-on thighs. For crispy skin, sear the chicken parts in an ovenproof skillet first, drain the excess fat, then add the marinade and bake in the oven. Depending on the size of the chicken parts, it will take about 30-40 minutes at 375°F.
My husband hates cilantro. Can I leave it out?
Yes, there will be enough flavour from the other spices and herbs to still keep this chicken dish full of flavour. If you wanted to garnish it, you could use a little chopped parsley instead of cilantro.
Can I leave out the sugar in this recipe?
I recommend that you don't omit the sugar. It's a small amount and it's important for balancing the Thai flavours in this recipe. If you're avoiding sugar in your diet, you can use Monkfruit sweetener instead.
What to serve with Thai Chicken
You'll find many starters and side dishes here on Flavour and Savour to complement this chicken with coconut milk recipe. Here are a few ideas:
- Bangkok Thai Crab Cakes with Spicy Dip: A great starter! These have all our favourite Thai flavours: sweet, salty, sour, and spicy in one little crispy bite.
- Spicy Thai Mussels: another starter, ready in 20 minutes.
- Never-Fail Thai Coconut Rice: a fragrant jasmine rice dish that pairs well with spicy Thai chicken.
- Super Crunchy Thai Noodle Salad with Peanut Sauce: fresh and flavourful!
- Thai Cucumber Salad: a crunchy side dish with cooling cucumbers to balance the slightly spicy chicken.
- Stir-Fried Vegetables - a simple and healthy way to add some greens to your meal.
- Thai-Style Coleslaw: for a crispy, crunchy side.
- Asian Pear Slaw with Ginger and Lime: a cooling, refreshing slaw.
🥶 Storage and Freezer Instructions
If you're not planning to use this Thai Baked Chicken right away, lay the freezer bag with the chicken and the marinade flat on a baking sheet or other flat surface and freeze it. Then it will be ready for another day or to pack on ice to grill on your next camping trip.
Make Thai Coconut Rice (which also freezes well) to go with it. Then all you'll have to do is prepare a salad and veggies.
How easy is that?
🗒 More chicken recipes to marinate and freeze
Love easy meals that you can prep, marinate and freeze? Here are a few more favourites!
- Caribbean Jerk Chicken Breasts
- Maple Garlic Glazed Chicken
- Greek Lemon Chicken Kabobs with Tzatziki Sauce
- Thai Grilled Turmeric Chicken Kabobs
This Thai baked chicken recipe has consistently been one of the most popular recipes on Flavour and Savour. It has lots of flavour without being overly spicy and it's quick and easy to make. It was originally published in 2015. I've updated it with extra information to make it more helpful.
When you make this Thai chicken recipe, please leave a comment and a star rating below. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.
🗒 More easy chicken recipes!
- Teriyaki Chicken Quinoa Bowls
- Air Fryer Thai Peanut Chicken Wings
- Easy Japanese Chicken Yakitori Skewers
- Chicken Fajita Bowl with Cauliflower Rice
📖 Recipe
Easy Thai Baked Chicken
Full of the complex flavours of Thailand, this Easy Thai Baked Chicken is a make-ahead dish that freezes well too. Cilantro, jalapeño, ginger, basil, garlic and coriander all play together to produce this aromatic, slightly spicy chicken dish that leaves you wanting more.
Print Pin Rate
Course: Entrée/Main Dish
Cuisine: Thai
Diet: Gluten Free
Cook Time: 25 minutes minutes
Marinating Time: 2 hours hours
Total Time: 2 hours hours 25 minutes minutes
Servings: 8 servings (2 tbsp)
Calories: 239kcal
Author: Elaine
Equipment
instant read meat thermometer
Ingredients
- 6-8 boneless, skinless chicken breast halves or 12 boneless chicken thighs
- 1 tablespoon oil (for skillet)
Marinade
- 1-½ cups chopped fresh cilantro
- ¾ cup canned coconut milk
- 12 leaves fresh basil
- 1 large or 2 small jalapeños, seeds removed
- 3 cloves garlic
- ¼ - ½ inch slice of fresh ginger
- 1-½ teaspoon sea salt
- 1-½ teaspoon freshly ground black pepper
- ¾ teaspoon ground coriander
- 2 teaspoon packed brown sugar, or coconut palm sugar
- 2 limes cut into wedges, for garnish
Instructions
Add marinade ingredients to food processor and purée until smooth.
Arrange chicken parts in a single layer in a large freezer bag. Pour marinade over chicken, seal tightly or vacuum seal and massage the marinade into the chicken a bit. Cover and refrigerate for at least 2 hours and up to 24 hours, or simply lay it flat in the freezer and freeze for another day.
To bake bone-in skin-on chicken: Preheat the oven to 375°F. Heat a large oven-proof skillet over medium to high heat. Add oil and wait until it ripples or shimmers. Add chicken pieces and sear on each side for 3-4 minutes, then place the skillet in the oven for 15 - 20 minutes, or until it has reached an internal temperature of 165°F. Check the temperature with an instant-read meat thermometer.
To bake boneless, skinless chicken parts: Preheat the oven to 375°F. Place the marinated chicken parts in a baking dish. Discard the remaining marinade. Bake the chicken until it has reached an internal temperature of 165°F. about 25 - 30 minutes.
Cover with foil and let stand on a platter for 5-10 minutes before serving.
If you want to grill it instead: Place chicken on medium-hot well-oiled grill. Turn when chicken has grill marks (approx. 5-6 min). Cook until internal temperature is 165 degrees at the thickest part (about 7-10 minutes).
Sprinkle with more chopped cilantro and serve with lime wedges.
Notes
If you've frozen the chicken parts in a marinade, thaw completely before cooking. The safest way to thaw is in the refrigerator overnight.
Nutrition
Calories: 239kcal | Carbohydrates: 6g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 303mg | Potassium: 391mg | Fiber: 1g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 11.6mg | Calcium: 27mg | Iron: 1.6mg
Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!
More recipes to try
- Easy Japanese Chicken Stir Fry with Broccoli
- Easy Moroccan-Style Chicken Thighs with Peppers
- Maple Garlic Chicken Sheet Pan Dinner
- Hoisin Orange Sheet Pan Chicken with Sweet Potatoes
Reader Interactions
Comments
Darice
Love this chicken! I would like to serve it again as part of a feast and also provide a beef option. Any suggestions for a beef recipe that work well along side this one? Thanks!Reply
mary
can dried herbs be used? how much for each herb?
Reply
Elaine
Hi Mary, I'd guess that 12 leaves of basil would be about 2 teaspoons of dried basil. The general rule for replacing fresh cilantro with dried is 1 : 2, but 3/4 of a cup of dried cilantro just doesn't sound right to me! I'd recommend sticking with fresh cilantro. Hope this helps!
Reply
mary
the marinade sounds so good i wouldnt be able to dsicard it! has anyone just baked the chicken and the marinade together in the oven?
Reply
Lynn
I do this all the time! After pan frying the chicken I add the rest of the marinade to the pan and bake all together. When I remove from the over I take the chicken out to rest and simmer the remaining marinade on the stove with the rest of the coconut milk from the can. Serve over top chicken and rice!
Reply
Karen
I have made this a dozen times, every time I need something different that looks great!
It is always fragrant and delicious ! ( I actually just prepped it and froze it last night for a holiday meal later this week ).Reply
Elaine
Oh, that's great to hear, Karen! And that's such a great idea to make it ahead of time and freeze it. I love having pre-made meals ready to thaw and bake. Thanks for the 5-star rating!
Reply
Mark
I know that I am in the minority here, so perhaps I messed something up myself but I was disappointed with this recipe.First, I didn't find that these chicken thighs tasted particularly "Thai". Reading over the ingredients, I would have expected them to, but for some reason the Thai flavor just didn't seem to come through.
The second issue I had was that the marinade seemed to make the chicken have a very soft mushy texture. I first cooked them according to the recipe and was very unhappy with the texture. Since I had marinated several servings of chicken thighs and frozen some in the marinade as the recipe suggests, I cooked my next batch on the grill hoping that the grill would give them a better texture. The outside layer had a better texture but as soon as you got past the surface you were greeted with that mushy unpleasant texture again. I have one last batch in the freezer and will probably just cut it up and use it for chicken soup. Soup is the only way I can think to use it and not have the texture be so off putting. Perhaps I did something wrong but I just can't abide by the lack of Thai flavor and the unapatizing texture of the chicken that I got by following this recipe.
Reply
Elaine
Hi Mike,
Thanks for letting me know that you were disappointed in how your chicken turned out. As you mentioned, this recipe has received a lot of 5-star reviews, so I’m sorry to hear it didn’t work for you. The only thing that I can think of that may have caused a mushy texture is the chicken parts you used. Some chicken comes packed in a combination of water and soy protein isolate which may have caused the texture you didn’t care for. My chicken recipes are all tested with fresh free-range chicken.
As far as the Thai flavour, I described it as being only “slightly spicy.”
Thanks for sharing your experience.Reply
Su
Can I directly bake it without searing on the stove top? If yes how long should I bake it?
Reply
Elaine
Hi Su, If you're using boneless skinless chicken thighs you wouldn't have to sear them first. Bake for about 30 minutes or until the internal temperature of the thickest part of the thigh registers 165°F. If you use skin-on chicken parts, I think it would be more appealing to sear them before baking. Thanks for your question! Hope this helps you.
hedda
Can you partially cook the marinated chicken and then thaw and finish on a grill?
Reply
Elaine
Hi Hedda, I'm a stickler for food safety, so I'd be worried about storing partially cooked chicken. Any bacteria present would not have been destroyed. This chicken cooks quickly on a pre-heated grill, usually in about 15 minutes. Thanks for your question! I hope this helps.
Reply
Leyla
This looks so delicious! I must try , what do you think I should serve this with? I am going to give it a try!Elaine
Hi Leyla,
I love this chicken dish! I like it with rice, especially my Never-Fail Thai Coconut Rice. Add a healthy salad or something like this Asian Pear Slaw with Ginger and Lime. Enjoy! Let me know how you like it.
Michelle
Hi. I just prepared the marinade 2 days in advance. I got excited reading this recipe and had all the ingredients on hand. I kept the seeds in the jalapenos bc we like spicy. This marinade is amazing! I didn't realize it would be thick. After pouring it into my container I realized that this would make a terrific dip with vegetables and chips, etc. I would just add less jalapeno seeds. Will the flavor keep if I grill the chicken or do you think searing on the stove will keep the flavor better? The flavors are insane. Thank you 🙂
Reply
Elaine
Hi Michelle, So happy to hear you like this as much as I do! As far as the cooking method, I have cooked this Thai chicken in the oven, on the stovetop, on an outdoor grill and even on a small barbecue on a sailboat! It's always flavourful, no matter how I cook it. Thanks for sharing your idea to use it as a dip--must try that!
Reply
Stan & Lisa Marshall
I'll make it again, with some adjustments. I used hatch chilis. Two jalapenos seemed way to spicy for me!! I also added extra ginger and garlic. I used Italian basil because that was what was available fresh. Thai basil would be outstanding!Reply
Elaine
Thanks for letting me know how you adapted this recipe so it worked for you! And thanks for taking the time to comment and rate my recipe. Much appreciated!
Reply
Lorilei
Absolutely incredible flavors. I wondered at first how it was going to turn out because it looked so green, but it was amazing. Will definitely make this again.Reply
Elaine
Thanks so much for taking the time to comment! Appreciated!
Reply
Susan
This is so easy and delicious! I've made it several times--both baking and grilling, and have to say that grilling gives the best flavor. I usually serve it with coconut rice and roasted vegetables. It's a favorite!Reply
Elaine
Thanks Susan! So glad you liked it as much as we do! Thanks so much for commenting.
Reply
Cindy G.
Really delicious recipe! I made it as directed and added in some lime zest and juice of half a lime to the mix. This is now a new family favorite!Reply
Flavour & Savour
Thanks Cindy! Great idea to add a little lime. Thanks for sharing your idea with the rest of us!
Reply
Kat C
How far ahead can you make just the marinade? I'd like to make it and have it in the fridge ready to go for later in the week when I decide to make the dish, which sound delicious!
Reply
Flavour & Savour
Hi Kat, This is a great recipe to make ahead. You can make the marinade ahead of time. As long as it's refrigerated, it should last 3 days or so. I often make the marinade, add fresh chicken and freeze the chicken right in the marinade. Enjoy! This is a really popular recipe.
Reply
Kat C
Thank you for your reply, I don't have any room in my freezer right now! Will make the marinade today and report back after baking or grilling the chicken. My mouth is watering!
Flavour & Savour
I know the feeling about having a full freezer, especially at this time of year when there are so many berries to save for the winter. Not complaining, however!!
Diana
Loved this! I read all the comments, and decided to make it just as written. We will be having this regularly!! So delicious.Reply
Flavour & Savour
It's consistently one of the most popular recipes here on the blog. Glad you liked it too, Diana!
Reply
Robin
I was unable to get boneless chicken thighs....any thoughts on adjustments to time/temperature?
Reply
Flavour & Savour
Hi Robin,
Sear them as in the recipe instructions, then bake for about 30 minutes at 375°F. or until a meat thermometer reads at least 165°F. Enjoy!Reply
Kia
Hello
I used boneless skinless chicken thighs. The chicken came out amazing! The only problem I had was I did not get any char on the chicken breast when I seared them. I used a cast iron skillet. Maybe I could have broiled the chicken in the oven the last 2 minutes of cooking ? Any tips for the next time ? Thank you so much
Reply
Flavour & Savour
Hi Kia,
Great to hear this turned out so well for you. Yes, broiling for a couple of minutes at the end would help develop some colour, or searing in your cast iron skillet on a higher heat might help too. Hope these tips help you!Reply
Angela
I made this for my son last night along with the Thai coconut rice and some steam/roasted squash/zucchini/asparagus/red bell pepper and made a crunchy thai salad with peanut dressing. I did use the lime in the marinade, rather than serving on the side. He and I enjoyed it very much. This recipe is a keeper! Thanks.Reply
Flavour & Savour
Glad you loved it, Angela! It sounds like you made a fabulous meal! Thanks so much for sharing your ideas!
Reply
Wendy
Read all the reviews, including the less favorable ones. So - just to be safe, made the recipe exactly as it reads, but added a heaping tablespoon of chili paste to,the marinade for so extra heat and spice. Shall I just say - perfection....!Reply
Flavour & Savour
Thanks Wendy! Extra heat is always good!
Reply
Floyde Dehanne
Made this in my Ninja foodi using the grill rack and air cooking attachment as opposed to using the grill in sweltering summer heat (used the air cooking attachment NOT pressure lid lol) and that chicken was perfectly seared and bursting with awesomeness, in fact, by the end of the dinner party I had over 5 phone numbers in my pocket and 3 other date requests in vm lol. Try it you WONT regret it!Reply
Karin
Definitely recommend grilling this instead of baking. The charring you get from the grill takes the chicken to a whole new level!
Reply
Ashley
I LOVE this recipe! I am a huge fan of a local Thai restaurant - I used to go there one a week and always order the Thai BBQ Chicken! This recipe was just incredible and I was so proud of my self for making something comparable that I can have whenever I want! I did not put the lime or jalapeños - but I did add a tiny bit of turmeric and some some soy sauce the second time I made it and it was just amazing! The third time I added an organic powder curry blend from my local coop along with the other things I listed and it was so delicious! There are so many ways to be creative with this recipe and I am just ecstatic to have found it! I am a cilantro lover and couldn’t get enough! I also once added double the garlic, some chives, crushed peanuts and I dipped it in a Thai chili sauce! (I just can’t get enough- I freeze with the base recipe and add when making it what I feel like at the moment)! I usually make it with white jasmine rice and broccoli and it is just so perfect! Also, I did not have any way of processing the ingredients so I just chopped them up fine and it worked beautifully! Thank you so much for doing this! I am so happy to have found your recipe!Reply
Flavour & Savour
Thanks so much, Ashley. And thanks for sharing the ways you have adapted my recipe, too! I'm going to have to try some of your ideas myself. Thanks for commenting!
Reply
Anita O.
I made this with bone-in, skinless thighs, and baked them for 40 minutes. I also basted the chicken a couple of times during cooking. Great flavor, moist, and convenient make-ahead! I love anything with cilantro so this is a definite make-again!See AlsoNo-Bake Fudgy Quinoa-Chia BitesReply
Flavour & Savour
Glad you liked it, Anita! I appreciate that you shared your adaptations. Great idea to baste the chicken, since you used skinless thighs. Thanks so much for commenting!
Reply
Colleen Burnett
This was delicious. Made marinade using half the sugar. Marinated both cauliflower and chicken thighs(separate dishes) and being lazy, skipped the frying and baked in the oven at 375 for 35 minute, 45 for the cauliflower. This is a keeper.Reply
Flavour & Savour
Great ideas, Colleen! Thanks for sharing how you adapted the recipe. Love the idea of marinating the cauliflower too!
Reply
Sarah
Best chicken I have ever had. I burned my hand pretty badly on the pan making it. But it was OK since the meat was so tender, I only needed a fork to eat it.Reply
Flavour & Savour
So glad you liked it, Sarah! Sorry to hear about your hand. I hope it heals soon! Thanks so much for your comment.
Reply
Liz Bayer
Do you have any advice in making this a crockpot dish?
Reply
Flavour & Savour
Hi Liz,
What a great idea! I haven't tried this, so I'd have to experiment before offering advice on how to adapt it. I do know that you'd have to thicken the sauce. When I try it, I'll post it! If you try it and have any suggestions, please share! 🙂Reply
Diane
Not a fan of coconut milk, what could be substituted . Thanks Diane
Reply
Flavour & Savour
Hi Diane,
I suspect you could easily substitute cream successfully, or even almond milk. Let me know if you do try it, as I'm sure other readers would like to know, too!Reply
Crissy
This chicken was delicious! It has so much flavor, the two people who didn't like this either have terrible taste in food or messed up a totally easy recipe, I can't wait to make this again, I served it with cauliflower rice and salad.Reply
Flavour & Savour
Thanks so much, Crissy! I just made this again yesterday. That's a great idea to serve it with cauliflower rice and salad. Fill your plate with veggies, right? Thanks for sharing!
Reply
Elizabeth Parsons
The cilantro overpowered every other flavor. I only used 3 chicken thighs and 4 wing pieces. It was sooooooo green. I think that it needed more time to sear. not sure if I will try it with the cilantro again.Reply
Flavour & Savour
HI Elizabeth,
Oh--that's disappointing for you. Do you think you may have had too much marinade for the amount of chicken you used? I agree with your ideas--when you make it again, give it a little more time to sear and brown, and you can certainly reduce the amount of cilantro to your liking. Thanks for commenting.Reply
Jenn
I don't have an oven safe skillet is it fine to fry for a few minutes and then put the chicken onto a baking dish into the oven?
Reply
Flavour & Savour
Hi Jenn,
Yes, definitely!Reply
Sylvia Peach
I don't know what I did wrong, but this dish was just as bland as could be - so disappointed. I followed the recipe exactly, no subs. The marinade tasted great (before I added the chicken of course) so I was expectant that it would be great. However, when it cooked there were no delicious aromas wafting around and the chicken thighs had no marinade flavor at all. I'm just stumped. Only thing I can think of, is perhaps the 4 hour marinade time that I used was not enough. Yet other people have said that was enough time - makes me wonder if folks know what good food should taste like. Could an addition of a soy sauce or a vinegar might penetrate the meat better?
Thanks anyway!
Reply
Flavour & Savour
Hi Sylvia,
How disappointing for you, especially when you read how much others have liked this recipe. The Thai flavours in this recipe are more delicate than some--lemongrass, coconut milk, cilantro and hints of ginger and jalapeño. I described this dish in the post as being "slightly spicy." I'm so sorry it didn't meet your expectations.Reply
Sheila in MD
Hi There-
I want to try this in the next few days and was reading the comments. I see in this comment you refer to lemongrass but I don't see lemongrass as an ingredient? Should we be adding lemongrass to the marinade? Thanks!
Flavour & Savour
Hi Sheila,
Thanks for your question about adding lemongrass, and thanks for your patience when I mess up!! I must have been thinking about another Thai recipe when I replied to that comment. No, there is no lemongrass in this recipe. Hope you like it as much as we do!
Janice Clarke-Reiter
Your instructions say, "Heat a large oven-proof skillet over medium to high heat. Add oil and wait until it ripples" but I don't see oil listed among the ingredients. Should there be a specific amount of oil or simply oil to cover the bottom of the skillet?
Reply
Flavour & Savour
Hi Janice,
Thanks! I add just enough to make a very thin layer on the bottom of the skillet. Depending on the size of skillet you're using, it's usually about 1 tablespoon. Thanks for your question!Reply
Sydney Elser
I'm meat free so I switched the chicken for cauliflower and it was amazing !! I want to put this marinade on everything !Reply
Flavour & Savour
That's a brilliant idea, Sydney! I'm going to try that. Thanks so much for sharing!!
Reply
Connie Kim
Hello, just a question about the nutrition. Your recipe includes a calorie count of 248 calories is that per chicken breast?
Thank you, Connie
Reply
Flavour & Savour
Hi Connie,
The calorie count is for one chicken thigh. While you can use breasts, I calculated it on boneless, skinless thighs, as that is what is in the photo.Reply
Kelvin
Anyone tried omitting sugar?
Reply
Chloe
I know this is an old question, but I've made this recipe several times. A few times I forgot the sugar. The recipe was still delicious and I honestly couldn't tell the difference.
Reply
Flavour & Savour
Thanks for the tip, Chloe!
Robin
I am wondering this too. Did you try leaving the sugar out?Reply
Jessica
I know this is an old post but I wanted to share what I did. 🙂 First I made this the way it's written and the marinade is SO FRIGGIN' GOOD that I knew I had to find other ways to use it. I made the marinade into a sauce, added ground turkey and put the whole thing over zoodles. OMG. So good and another way to use this amazing recipe! 🙂 Thank you!Reply
Flavour & Savour
Hi Jessica,
Oh Yum! That's a fabulous idea! Thanks so much for sharing it with us all! Such a healthy meal and I'll bet it tastes incredible. Must try!!Reply
Jason
Since I do not have an oven safe skillet, Is it possible to skip the searing on the skillet and just use a normal baking pan to bake the chicken? If so, how long do you suggest I leave the chicken in the oven for and what temperature should I use?
Reply
Flavour & Savour
Hi Jason,
Yes, you can skip the searing and bake them in the oven. Boneless thighs cook quickly. Heat your oven to 375°F. and bake for about 20 minutes. Check with a meat thermometer to make sure the chicken has an internal temperature of 165°F. Enjoy!Reply
Linda
I was wondering if you spoon on some of the marinade during the baking process? This is ok, since any bacteria will be killed in the oven.
Reply
Flavour & Savour
Hi Linda,
I find the marinade for this is quite thick and most of it sticks to the chicken, but if you have some left in the bag, I think it would be fine to baste the chicken with it as soon as it goes in the oven, so, as you said, any possible bacteria would be killed. Hope you love it as much as we do! Here's a coincidence: I just took a bag of it out of my freezer to pack up for our camping trip a few minutes ago, then saw your comment. Thanks for your question!Reply
Mary Smith
Do you use the marinade or throw it out? I know this is probably a dumb question but had to ask.
Reply
Flavour & Savour
Hi Mary,
There are no dumb questions! There are probably many people who would like to ask the same one! No, I don't re-use the marinade, as it has been in contact with raw chicken. Thanks for stopping by!Reply
Sue
I would use the marinade to cook rice or veggies in.
Sophia
Hi there!
Just curious to see what kind of basil did you use? I have regular sweet basil and I have Thai basil as well. Does it matter?
Thanks in advance!
PS. I love all your recipes 🙂
Reply
Flavour & Savour
Hi Sophia,
I used regular sweet basil, but I'm sure Thai basil would be fine as well. Thanks for your kind words!Reply
Colleen Schneider
Wonderful, easy recipe. We thoroughly enjoyed this flavorful dish. We will definitely make again!Reply
Flavour & Savour
Thanks Colleen,
It's a favourite of ours too. So easy! I often make a double batch and freeze half of it with the sauce. Thanks for commenting!Reply
Susan DeWalt
The only problem with this recipe is the temptation to make it too often. It is so easy and really delicious. I serve it with coconut rice and a green veggie on the side. Love it!Reply
Flavour & Savour
That made me laugh--but it's so true! Thanks for commenting!
Reply
Khadijah
What kind of canned coconut milk did you use? Low fat or regular? Thanks!
Reply
Flavour & Savour
Hi Khadijah,
I use the full-fat coconut milk. It should be fine with the low-fat coconut milk, but I've never tried it myself. I hope you like this recipe as much as we do! Thanks for your question.Reply
Celeste
Hi Elaine,
I saw this recipe and I desire to make it. The only problem is that I have skin-on and bone-in chicken thighs. Do you think this recipe would work at 400 degrees for 40 minutes? Or would the milk scorch? Have you tried substituting?Reply
Flavour & Savour
Hi Celeste. Skin-on, bone-in chicken thighs work well with this recipe. After you sear them on the stove top, bake them at 375 degrees. They will take 30 - 40 minutes depending on their size. Enjoy! Thanks for your question, as it helps my other readers, too!
Reply
Rosalyn
This was so flavorful and tender, I couldn't believe it! I knew the recipe would be too much for just my husband and I, so I split it into two freezer bags to be used on those days after work where I'm feeling too tired for a complicated meal. This was so easy! I just made one bag tonight and it is now my favorite chicken recipe. Thank you for posting this!Reply
Flavour & Savour
Thanks Rosalyn! We love this chicken dish too. It's definitely one of our favourites. And there is no better feeling than coming home tired and remembering you have something delicious in the freezer! Thanks for your comment.
Reply
Molly
This sounds amazing! What do you suggest serving this with?
Reply
Flavour & Savour
Hi Molly,
I usually serve this with my Thai Coconut Rice and stir-fried vegetables or fresh salads made with whatever is in season at the time. We really love this dish! I hope you do too.Reply
Leslie
Not the best question, but could I substitute parsley or another herb for cilantro? I'm a cilantro hater, but would love to try this recipe without losing too much flavour.
Reply
Flavour & Savour
Hi Leslie,
I know there are lots of people who really have an aversion to cilantro. I don't think it would be a problem at all to leave it out as there will still be so much flavour from the other ingredients like garlic, ginger and lime. Try it! Thanks for your idea!Reply
Leslie
No cilantro and still so tasty! I bought very thin breast filets by mistake, so I actually rolled them and cooked in the oven the whole time. They were great. But I'll try searing next time!
Flavour & Savour
What a creative solution, Leslie! I'm glad the adaptations you made worked so well for you. I love hearing how others change and adapt my recipes. Happy cooking!
Karma Kilps
I made this last night with only a couple substitutions. I added Turmeric and I didn;t have fresh cilantro so I used Coriander Chutney! I also added fresh lime and lemon juice. So gooood! Thanks for a new fave recipe.
Reply
Flavour & Savour
Karma, I love your substitutions! Coriander Chutney is something I must try!
Reply
Anne
Hi Elaine: I made this recipe last night and my family gobbled it up! It's so easy and absolutely delicious. This is definitely a keeper. 🙂 Thanks so much for sharing your recipe.
Reply
Flavour & Savour
Hi Anne,
That's so great that your family loved it. I love how easy it is too! I really appreciate you letting me know. Happy cooking!Reply
Lorena Haller
OMG! This was DELICIOUS!!! So much flavor!! Super easy to make! I only marinated for 2 hours and it was so flavorful! My husband said that this was the best chicken dish I've ever made! 🙂Reply
Flavour & Savour
Hi Lorena,
Oh, I'm so glad you liked it. We love it too and I make it often. Thanks so much for your feedback. Comments like yours make my day!Reply
4.52 from 33 votes (8 ratings without comment)
Leave a comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
