Thai Chicken Thighs Recipe

Name: Thai Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 parsnips, peeled, cut into chunks; 1 small onion, cut into chunks; 1 2-inch piece fresh ginger, peeled, sliced; 4 large cloves garlic; 1 small jalapeno chili, cut in half; 1 cup low-fat milk; 2 tablespoons low-sodium soy sauce; 1 1/2 tablespoons brown sugar; 1 teaspoon coconut extract; 12 chicken thighs (about 3 3/4 pounds), skin removed and fat trimmed; Chopped fresh cilantro

Servings: persons

2 parsnips, peeled, cut into chunks
1 small onion, cut into chunks
1 2-inch piece fresh ginger, peeled, sliced
4 large cloves garlic
1 small jalapeno chili, cut in half
1 cup low-fat milk
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons brown sugar
1 teaspoon coconut extract
12 chicken thighs (about 3 3/4 pounds), skin removed and fat trimmed
Chopped fresh cilantro

1
Combine first 9 ingredients in processor.
2
Puree mixture until smooth.
3
Transfer to large shallow baking dish.
4
Add chicken thighs and turn to coat.
5
Cover and refrigerate overnight, turning chicken occasionally.
6
Preheat oven to 350F.
7
Bake chicken until cooked through, about 1 hour 15 minutes.
8
Transfer chicken to platter.
9
Garnish with chopped cilantro.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 parsnips, peeled, cut into chunks, 1 small onion, cut into chunks, 1 2-inch piece fresh ginger, peeled, sliced, 4 large cloves garlic, and more.

Yes, Thai Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Chicken Thighs

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