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–+ servings
Whole boneless skinless chicken thighs served over fluffy white rice in a shallow white ceramic bowl, clearly recognizable as chicken thighs with uneven natural shape, slightly darker juicy interior, no sliced chicken breast look, coated in a creamy golden-yellow coconut curry sauce made from the same marinade, sauce made with full-fat coconut milk, curry powder, turmeric, grated fresh ginger, lime zest, salt, and black pepper, lightly speckled, velvety, rich, softly pooled around the rice, chopped cilantro on top, bright white kitchen background, white marble counter, soft natural window light, hyper-realistic editorial food photography, no text, no watermark

Coconut Curry Chicken Thigh Marinade

This coconut curry chicken thigh marinade is creamy, golden, warm, and lightly tropical. It coats chicken thighs with coconut milk, curry powder, ginger, turmeric, and lime zest for juicy chicken that works beautifully with rice.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 cup full-fat coconut milk
  • 2 tablespoons curry powder
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground turmeric
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon lime zest
  • 1 tablespoon lime juice optional
  • 1 tablespoon brown sugar optional
  • 1 tablespoon neutral oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne optional

Method
 

  1. Add the coconut milk to a medium bowl or large measuring cup.
  2. Whisk in the curry powder.
  3. Add the grated fresh ginger.
  4. Add the ground turmeric.
  5. Add the kosher salt.
  6. Add the lime zest.
  7. Add the neutral oil.
  8. Add the black pepper.
  9. Add the lime juice, if using.
  10. Add the brown sugar, if using.
  11. Add the cayenne, if using.
  12. Whisk the marinade until smooth.
  13. Taste the marinade before it touches raw chicken.
  14. The marinade should taste bold, salty, and slightly stronger than sauce.
  15. Add the chicken thighs to a zip-top bag or shallow dish.
  16. Pour the marinade over the chicken.
  17. Turn each piece until coated.
  18. Seal the bag or cover the dish.
  19. Refrigerate for at least 2 hours.
  20. Marinate for 2 to 8 hours.
  21. Remove the chicken from the refrigerator 20 minutes before cooking.
  22. Scrape off heavy excess marinade before cooking.
  23. Cook the chicken until the center reaches 165°F.
  24. For grilling, cook over medium heat for 5 to 7 minutes per side.
  25. For skillet cooking, cook in a lightly oiled pan for 6 to 8 minutes per side.
  26. For oven cooking, bake at 425°F for 22 to 28 minutes.
  27. For air fryer cooking, cook at 380°F for 14 to 18 minutes.
  28. For extra color, broil for 1 to 2 minutes.
  29. Rest the chicken for 5 minutes before slicing.
  30. Do not reuse raw marinade as sauce.
  31. If you want sauce, reserve some marinade before adding chicken.
  32. If using leftover marinade, simmer it hard for several minutes before serving.

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