Unlock Your Taste Buds With Lemon Garlic Coconut Chicken!

Looking for a delicious and simple chicken dish? Look no further than this Flavor Explosion: How to Make a Lemon Garlic Coconut Chicken! This dish is easy to make, and full of wonderful flavors that will leave your taste buds singing!

Ingredients:
2 Ibs Boneless Skinless Chicken Thighs
1 Tbsp Olive Oil
1 Shallot, Minced
3 Cloves Garlic, Minced
1 Cup Chicken Broth
2 Lemons, Juiced
2 Tbsp Fresh Parsley
6oz Coconut Milk
1 Jalapeno, Diced

Marinade:
7oz Coconut Milk
2 Tbsp Lemon Juice
4 Cloves Garlic, Minced
1/2 Tbsp Black Pepper
1/2 Tsp Kosher Salt
1 Tbsp Olive Oil

Directions
Combine your marinade ingredients along with your chicken thighs and set in fridge for 1 hour.

Heat olive oil over medium heat, add shallot and sauté for 2 minutes. Grab your chicken thighs and add them to a preheated pan with olive oil. Cook 5-7 minutes, flipping half way through, then or until browned on each side. Remove the chicken from a skillet and set aside on a plate. Its ok if the chicken isn't fully cooked yet (you'll be returning it to the skillet shortly)

In a small bowl, whisk the juice of two lemons into the chicken broth. Add the broth mixture to the same skillet, add the garlic and a tablespoon of parsley. Bring the mixture to a boil, then reduce the heat to low and let cook 2-3 minutes. Next add the coconut milk and jalapeno the pan and bring to a light boil again for another 3-5 minutes. The mixture should start to thicken up a bit!

Add the chicken back to the skillet, and let it cook for another 5 minutes, or until the chicken is cooked all the way through. Season with salt and pepper, sprinkle parsley over top. Serve as is, or over top a bowl of rice or quinoa, adding some of the coconut broth to the bowl!
I personally served it over a bowl of Rotini pasta and added some fresh parmesan cheese.

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