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!
6–8chicken thighs, bone-in with skin (3–4 pounds total)
1 tablespoonolive oil
1/2 teaspoon ground black pepper
1/2 teaspoonchili powder
1/4 cupshallots, finely chopped
1 1/2 teaspoonsminced garlic
2 tablespoonschili paste
1/2 cup light coconut milk
juice from 1/2lime
1/4 cupthai basil, shredded and loosely packed (see note)
pinch of chili pepper flakes, more for extra heat
Mix paprika, cinnamon, salt, black pepper, and chili powder seasonings in a small bowl.
Pat dry the chicken thighs with a paper towel and sprinkle both sides of each thigh with the spice mixture.
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).
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.
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.
Garnish with additional shredded basil and serve with more sauce on top.
Basil note: I originally made this recipe with regular basil, but I’ve since recreated the recipe using Thai basil and I think it’s better that way.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.