Hot Basil Coconut Braised Chicken Thighs

Hot Basil Coconut Braised Chicken Thighs will fit right into your next meal plan! Loaded with fresh basil, seasoned with paprika and chili powder, and braised in a mixture of garlic, shallots, and coconut milk for tons of flavor!
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The Thai restaurant down the street (shoutout to Bangbar!) has the most incredible Crispy Basil Chicken. All the stars please. It’s my second favorite dish, only to their Pad Thai. I just had to aim for those flavors when I braised some thighs a couple months ago, which lead to this. Hot Basil Coconut Braised Chicken Thighs. My next task will be to perfect the ‘crispy’ basil like they do… But in the meantime, I will continue to eat these thighs and thoroughly enjoy them.

To be completely honest, the first time I braised chicken was not that all that long ago. And to be even more honest, it seemed like a ton of work. Brown them in batches?? Won’t that take forever? You have to take the chicken out of the pan and put them back in later?? What?

But they tasted so good. It was completely worth doing it again. And with anything, it got easier after more attempts. I developed a system. I saw the benefits of this versatile method. And sometimes, one pan is all you need for a delicious braised chicken dinner.

Spicy is definitely our jam around here. If you’re trying to tone down the heat, I would suggest omitting the chili pepper flakes, or even cutting the chili paste in half. If you take out any more spice than that, I don’t think they would be “Hot” Basil Coconut Braised Chicken Thighs anymore (but still delicious!).

Cinnamon, for some spice that’s not so spicy. Paprika, for some smokiness. Chili powder, obviously. And definitely the coconut milk. It calms the spice and gives it hint of creamy texture, without the actual cream. Shout out to Joyful Healthy Eats blog for the inspiration behind these thighs. I changed up the flavors but was in love with the coconut braising idea. So, that plus the Thai restaurant inspiration from down the street… Hot Basil Coconut Braised Chicken Thighs 🙂

Other Project Meal Plan recipes to eat this with:

• Chopped Thai Salad with Easy Peanut Dressing
• The Easiest Cilantro Lime Quinoa
• Fried Cauliflower Rice

Did you make this? I want to see how it turned out! Tag me in your social media post @projectmealplan and use #projectmealplan when you share!

Recipe

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Hot Basil Coconut Braised Chicken Thighs

Yield: about 6 servings 1x

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Prep: 5 minutesCook: 40 minutesTotal: 45 minutes

Hot Basil Coconut Braised Chicken Thighs will fit right into your next meal plan! Loaded with fresh basil, seasoned with paprika and chili powder, and braised in a mixture of garlic, shallots, and coconut milk for tons of flavor!

Scale: 1x2x3x

Ingredients

• 6–8 chicken thighs, bone-in with skin (3–4 pounds total)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 1/4 cup shallots, finely chopped
• 1 1/2 teaspoons minced garlic
• 2 tablespoons chili paste
• 1/2 cup light coconut milk
• juice from 1/2 lime
• 1/4 cup thai basil, shredded and loosely packed (see note)
• pinch of chili pepper flakes, more for extra heat

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Instructions

1. Mix paprika, cinnamon, salt, black pepper, and chili powder seasonings in a small bowl.
2. Pat dry the chicken thighs with a paper towel and sprinkle both sides of each thigh with the spice mixture.
3. In a large, deep skillet or dutch oven, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, place half of the chicken thighs skin side down into the pan. Let cook for 3-4 minutes, or until the skin is browned. Flip thighs and let cook for another 3-4 minutes until brown. Remove the thighs from the pan and repeat the browning process with remaining thighs (chicken will not yet be fully cooked).
4. After all the chicken is browned, reduce heat to low-medium. Add shallots and sauté in the oil for about 2 minutes. Add minced garlic and chili paste. Cook for an additional 30 seconds, stirring frequently to avoid burning the garlic.
5. Add coconut milk, lime juice, and shredded basil to the pan. Stir and let it come to a low boil, then return all the chicken thighs to the pan. Cover and reduce heat to low, cooking for about 20 minutes until the internal temperature of the chicken reaches 165 degrees.
6. Garnish with additional shredded basil and serve with more sauce on top.

Notes

Basil note: I originally made this recipe with regular basil, but I’ve since recreated the recipe using Thai basil and I think it’s better that way. Thai basil is a little spicier and should keep its flavor better after cooking.

Recipe adapted from Smoky Coconut Braised Chicken by Joyful Healthy Eats. Nutrition information estimated with My Fitness Pal and will vary widely with the size of your chicken thighs. Recipe and photos updated 2/19/18!

Nutrition Information

• Serving Size: 1 chicken thigh
• Calories: 272
• Fat: 19.4g
• Carbohydrates: 2.7g
• Protein: 19.2g

© Author: Danielle

To make this recipe, I used:

Thank you so much for checking out the Hot Basil Coconut Braised Chicken Thighs! Tag @projectmealplan on social media if you make this yummy recipe! I’d love to see what others meal prep for themselves. Follow me on Pinterest for meal inspiration every single day!

P.S.: What’s your favorite braised chicken recipe? I’d love to try a new one!

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