Thai Roast Chicken Thighs With Coconut Rice

This was absolutely beautiful! Delicious. We made it with 6 chicken thighs and almost a whole cabbage. Also reduced the coconut sugar from 1/3c to 1/4c. Other than that, followed the recipe for everything else and it was a great success!

Doubled recipe for 10 thighs (large and med cast iron) Easy on the Fish sauce. No more than stated recipe! Ensure hold cup of marinade for drizzling at end. Needs 4+ hours to marinade! Reduced sugar to 1/4 c Broiled at end to help caramelize chicken skin and cabbage Remove chicken, cover and keep warm while broil cabbage more. Better if slightly charred! Helps with delicious caramelization. Def needs +++ of lime and cilantro for brightness at end. Might try side of steamed broccoli as side to cut sweetness as quite a rich dish.

Sooo yummy, could prep chicken in the morning to marinate and then it would be ready to go in the oven after work

Deceptively bangin’ ;) Marinade smelled quite gross but tasted delicious. Rice also lovely. Reduce oven times and temp by 10 degrees as our chicken thighs are small! Wound recommend pouring some marinade in the dish with the cabbage, and saving less of it for drizzling afterwards.

Use less fish sauce, it can get a little smelly

Loved the chicken, cabbage and sauce. Next time will do a salad or slaw in lieu of the rice.

Cut back about 25% on the sugar and fish sauce