Thai Roast Chicken Thighs With Coconut Rice

Fantastic!! Only change we made was using a little less fish sauce than the recipe called for. Other than remembering to get your chicken marinating, this is dead simple. Absolutely will make again.

Not bad, but a lot of work for something that was just ok. Both days I planned to make this I forgot about the marinade, and even when I was able to get everything marinading for the full 12 hours, that flavor really didn’t come through all that much. I used chicken drumsticks because we’re not big fans of bone-in chicken thighs. The cabbage was probably the best part.

This was very good, but I made the mistake of using the large limes, so it was pretty limey, but everyone loved it! I’d up the spices a bit next time.

This was absolutely delicious! Decided to increase the amount of seasonings for my taste, swapped coconut sugar for brown. I marinated the chicken overnight. Will be adding to my chicken stand-by meals!

Chicken over cabbage is always an easy win. The marinade & sweet coconut rice is what sets this apart. I won’t always have fish sauce and coconut sugar on hand so it won’t be a frequent dish, but I’ll probably finish those ingredients off by making it again. I personally like my cabbage to be much more cooked and crispy, so I took the chicken off after the recommended time and threw the cabbage back in alone for like 10-15 minutes. 👌

I would make it more salty, it's very sweet and creamy and the chicken cooked perfect!