Thai Roast Chicken Thighs With Coconut Rice

Name: Thai Roast Chicken Thighs With Coconut Rice
Cuisine: Thai
Ingredients: Zest and juice of 1 lime; 1 1" piece ginger, peeled, finely grated, plus 3 peeled slices; 2 garlic cloves, finely chopped; ⅓ cup coconut palm sugar or (packed) light brown sugar; ¼ cup fish sauce; 1 13.5-oz. can unsweetened coconut milk, divided; 2 Tbsp. extra-virgin olive oil, plus more for brushing; 2 tsp. freshly ground black pepper, plus more; 2 lb. skin-on, bone-in chicken thighs (4–6); ½ medium head of green cabbage, stem trimmed, sliced into 1"-thick wedges; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 1 cup white jasmine rice, rinsed until water runs clear; Cilantro leaves with tender stems and lime wedges (for serving)

Instructions

This single skillet, weeknight riff on Diana Yen's favorite Thai rotisserie chicken packs coconut milk, lime juice, and fish sauce for plenty of umami.

Updated at: Sun, 14 Dec 2025 00:19:27 GMT