Coconut Lime Chicken w/ Sticky Soy Dipping Sauce

Coconut Lime Chicken

Coconut Lime Chicken

All I can say about this recipe is that it’s YUMMY! It is so good. Plan ahead with this one because it requires at least 2 hours of marinating. But, it’s worth the wait!


(2-4 servings)
225-275 calories per chicken leg with skin (depending on size)
125-175 calories per chicken leg without skin (depending on size)
375 calories in Coconut Lime Chicken Marinade
250 calories in Sticky Soy Dipping Sauce

Ingredients

2 pounds of chicken legs (about 8 legs)

Marinade:

Marinade with extra heat

Marinade with extra heat

Marinade without extra heat

Marinade without extra heat

2 tbsp fresh lime juice (about 1 lime)
8 tbsp coconut milk
2 tbsp brown sugar
1 rounded tbsp fresh minced ginger (OR 3/4 tsp ground ginger)
1 tsp dried ground garlic
1/2 tsp salt
1 tsp ground black pepper (to taste)
1 tsp crushed dried red pepper flakes
OPTIONAL: 1/4 tsp smoked paprika (for a lovely warm heat and smokiness)

Dipping Sauce:
1/8 cup balsamic vinegar
1/8 cup apple cider vinegar
1/4 cup brown sugar
4 tbsp Thai sweet chili sauce
1/2 tsp sesame oil
2 tbsp soy sauce
See Measurement Conversions

 

Marinade

Marinade

Directions

  1. In a small bowl, whisk together the chicken marinade ingredients.
  2. Seal your chicken legs and marinade in a Ziploc bag. Shake to coat the chicken.
  3. Place the bag into the fridge for 2-6 hours to allow the chicken to marinate.
  4. Prior to removing the chicken from the fridge, preheat oven to 400F (205C).
  5. Pour the chicken legs and marinade into a medium-sized Dutch oven.

    Chicken legs in Dutch oven prior to baking

    Chicken legs in Dutch oven before baking

  6. Place the uncovered Dutch oven into your preheated oven and bake for 30 minutes or until the chicken is done.
  7. In a small saucepan, mix together your dipping sauce ingredients. Heat on medium-low heat for about 10 minutes, stirring often.

    Chicken legs in Dutch oven after baking

    Chicken legs in Dutch oven after baking

  8. When the chicken is done, remove from oven. Use a spoon to re-coat the chicken in the marinade and let sit for five minutes.

I like to serve this dish with toasted coconut lime rice. You can drizzle the dipping sauce over the legs, or simply dip the legs in a small bowl of the sauce if you don’t mind getting sticky. For a lighter version, you can use chicken breasts instead of chicken legs and decrease the amount of coconut milk in the marinade from 8 tbsp to 6 tbsp.

Enjoy!

Marinade, chicken, dipping sauce, and rice ready for serving

Marinade, chicken, dipping sauce, and rice ready for serving

Comments

  1. Alex Mays says:

    This looks delicious! Thanks for sharing. I want to try this week!

    Like

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