Crispy Skillet Chicken with Coconut Lime Ginger Sauce

Name: Crispy Skillet Chicken with Coconut Lime Ginger Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 28 oz boneless skin-on chicken thighs; 1 tsp salt; 1/2 tsp black pepper; 1 tsp sweet paprika; 1 tbsp olive oil; 1/2 cup shallot; 4 cloves garlic; 1 tbsp fresh ginger; 2 tbsp tomato paste; 1 2/3 cups coconut milk; 1/2 cup chicken broth; 2 tsp lime zest; 3 tbsp lime juice; 2 tsp honey; 2 cups fresh spinach; 2 tbsp fresh cilantro; 1/4 tsp red pepper flakes

Golden, crispy chicken thighs finished in a silky coconut, fresh lime, ginger, and spinach sauce. An original recipe with bright flavor, easy enough for a weeknight and elegant enough for a special dinner.

20 minPrep

30 minCook

50 minTotal

4Servings

Gluten-FreeDairy-FreeLow CarbHigh Protein

Ingredients

Adjust servings

800 g boneless skin-on chicken thighs (secados with papel of cocina)
6 g salt (divided)
2 g black pepper (freshly ground)
3 g sweet paprika
15 ml olive oil
80 g shallot (finely chopped)
12 g garlic (chopped)
15 g fresh ginger (grated)
30 g tomato paste
400 ml coconut milk (whole, without endulzar)
120 ml chicken broth
4 g lime zest
45 ml lime juice (freshly squeezed)
14 g honey
60 g fresh spinach
8 g fresh cilantro (chopped)
1 g red pepper flakes (optional)

Nutrition facts

per serving

510 kcal

Calories

32 g

Protein

10 g

Carbs

38 g

Fat

2 g

Fiber

8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
Season the chicken thighs on both sides with 4 g (3/4 tsp) salt, black pepper, and sweet paprika. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
Heat a large oven-safe skillet over medium-high heat and add the olive oil. Place the chicken skin-side down and cook for 8 to 10 minutes, pressing lightly at the beginning, until the skin is deeply golden and crisp. Turn and cook for 3 more minutes on the other side.
3
Transfer the chicken temporarily to a plate, leaving the fat in the skillet. Reduce to medium heat and add the shallot. Cook for 2 minutes until softened. Stir in the garlic and ginger and cook for 30 seconds.
4
Add the tomato paste and cook for 1 minute to deepen its flavor. Pour in the coconut milk and chicken broth, scraping the bottom of the skillet to release the browned bits.
5
Add the lime zest, lime juice, honey, the remaining 2 g (1/4 tsp) salt, and the red pepper flakes if using. Stir and let the sauce simmer gently for 2 to 3 minutes.
6
Return the chicken to the skillet skin-side up, making sure the skin stays mostly above the sauce so it keeps some of its crispness. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 12 to 15 minutes, until the chicken is fully cooked.
7
Remove the skillet from the oven and add the fresh spinach around the chicken. Let it rest for 2 minutes so the spinach wilts in the heat of the sauce. Sprinkle the fresh cilantro over the top.
8
Serve the chicken hot, spooning plenty of coconut lime ginger sauce over each portion.

Chef tips

For crispier skin, do not move the chicken during the first few minutes of browning. If the sauce reduces too much, add 2 to 3 tablespoons of broth before baking.

Substitutions

You can use boneless chicken breast, adjusting oven time to 10 to 12 minutes depending on thickness. Cilantro can be replaced with fresh parsley. Shallot may be substituted with finely chopped white onion.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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