Chicken is a reliable staple in my kitchen. Grilled, fried, baked — we enjoy it every way. Lately, with summer here, I’ve been grilling most nights. When I started getting bored of grilled chicken, this Gluten Free Coconut Chicken recipe rescued the week.
Out of a pantry raid came inspiration. I wasn’t about to eat grilled chicken a third night in a row, so I searched the pantry and found canned coconut milk, honey, sesame oil, chili garlic sauce, tamari, and creamy SunButter. Those flavors suggested a Thai-inspired dish, so I improvised.
With just a little chopping and a few minutes of sautéing, you’ll have a flavorful, nutritious meal ready. Serve this over riced cauliflower, quinoa, or rice, and top it with the Quick Pickled Carrots and Cucumber from the recipe below.
Gluten Free Coconut Chicken Recipe
Ingredients
- 1½ pounds boneless, skinless chicken thighs
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon black pepper
- 2 teaspoons vegetable oil
- ½ teaspoon sesame oil
- 2 shallots, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 tablespoon grated fresh ginger
- 1 (14-ounce) can coconut milk
- 3 tablespoons honey
- 2 tablespoons fresh lime juice, (juice of 1 lime)
- 1½ tablespoons tamari or gluten-free soy sauce
- 1½ tablespoons fish sauce
- 1 tablespoon chili garlic sauce
- ½ cup SunButter
Optional garnishes:
- Quick pickled carrots and cucumber, (recipe follows)
- Fresh cilantro leaves
- Toasted coconut
Instructions
- Cut the chicken into 1-inch pieces. Sprinkle with salt and pepper and toss to coat.
- Heat the vegetable and sesame oils in a Dutch oven or large deep skillet over medium-high heat. Add the shallots, garlic, and ginger and cook, stirring occasionally, until fragrant, about 2 minutes. Add the chicken and brown, stirring occasionally, about 5 minutes.
- Add the coconut milk, honey, lime juice, tamari, fish sauce, and chili garlic sauce. Bring to a simmer, then cover and simmer 8–9 minutes or until the chicken is cooked through. Stir in the SunButter until fully incorporated.
- Serve over rice, quinoa, or cauliflower rice and top with optional garnishes as desired.
Nutrition
Carbohydrates: 20g
Protein: 25g
Fat: 44g
Saturated Fat: 19g
Cholesterol: 111mg
Sodium: 1229mg
Potassium: 449mg
Sugar: 10g
Vitamin A: 100IU
Vitamin C: 3.9mg
Calcium: 55mg
Iron: 4.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Quick Pickled Carrots and Cucumber
Ingredients
- 1 large (or 2 medium) carrot
- ½ English or seedless cucumber
- 2 tablespoons rice vinegar
- ½ teaspoon sugar
- ½ teaspoon kosher or fine sea salt
- ¼ teaspoon black pepper
Instructions
- Grate the carrot and cucumber on the large holes of a box grater. Squeeze excess liquid from the cucumber. In a small bowl, whisk together rice vinegar, sugar, salt, and pepper. Stir in the grated carrot and cucumber and let sit at room temperature for 10–30 minutes before serving.
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