Roasted Chicken Thighs with Sweet Corn & Coconut Caramel

Updated at: Wed, 16 Aug 2023 22:00:53 GMT

Step 1

Preheat oven or air fryer to 375 degrees.

Step 2

Pour over ½ cup This Little Goat went to Southeast Asia sauce over chicken thighs. Toss to combine. Spread into an even layer and sprinkle with a pinch of kosher salt. Place in the oven or air fryer and roast until chicken is cooked through, skin is browned and onions have softened, about 20-22 minutes.

Step 3

Remove corn from the cob and add to a sauté pan. Sprinkle with a pinch of kosher salt and add to chicken as it finishes in the oven or air fryer, about two minutes.

Step 4

Meanwhile, make your caramel: Add coconut cream, brown sugar and ½ tsp kosher salt to a small saucepot. Bring to a boil over medium heat, whisking to combine. Let boil for about 1 minute, then reduce the heat to a simmer. Continue simmering, stirring occasionally, until caramel has thickened to a syrupy consistency, about 15 minutes. Note: the consistency should be similar to caramel sauce but will be lighter in color.

Step 5

Remove from heat and stir in 1 Tbsp each fresh lime juice, This Little Goat went to Southeast Asia sauce and sambal until combined. Season to taste with salt and additional sambal, as desired.

Step 6

Place chicken and corn on a large serving platter (or individual serving plates) and top with corn. Drizzle with coconut caramel sauce and top with Cotija cheese and torn leaves of fresh cilantro. Dig in!

↑Support creators by visiting their site 😊

0 liked

0 disliked