Tangy Thai Braised Chicken

This Tangy Thai Braised Chicken is a perfect choice if you’re looking for something that comes together quickly but will still wow your family or guests.

This truly might be one of my favorite recipes I’ve made in a long time. The tang comes from the fish sauce, the coconut sugar adds some sweetness, and the sweet chili sauce has the perfect blend of both, making this Tangy Thai Braised Chicken an incredibly flavorful dish. The brothy liquid gets spooned over rice for a cozy, comforting, and healthy dinner.

I know that the cooking time is a bit long because it is braising, but it really takes no time at all to put this dish together before popping it into the oven for it to do the rest of the work. Braising is a really great method for chicken because it leads to a super tender texture and the flavors meld together magically. This Tangy Thai Braised Chicken is no exception and worth the time!

ingredients:

• Coconut Aminos
• Unsweetened Coconut Milk
• Low-Sodium Chicken Broth
• Sweet Chilli Sauce
• Fish Sauce
• Coconut Sugar
• Fresh Garlic
• Whole Bone-In Skin-On Chicken Leg Quarters (or sub 8 thighs)
• Kosher Salt
• Black Pepper
• Avocado Oil
• Shallots
• Fresh Ginger 
• Scallions
• Thai Chiles
• Fresh Thai Basil
• Fresh Cilantro
• Steamed White Rice

step-by-step:

step one: prep the oven

Preheat the oven to 375℉.

step two: prep the braising liquid

In a medium bowl or jar, combine the braising liquid ingredients and whisk until very well combined. Set aside.

step three: season the chicken

Pat dry the chicken leg quarters and season with salt and pepper.

step four: brown the chicken

In a large braiser or oven-safe skillet, heat the oil over medium-high heat. Arrange the chicken, skin side down, in a single layer in the pan, and cook until a deep golden-brown crust forms, 6 to 8 minutes. It will not be cooked through yet!

step five: add the seasoning and the braising liquid

Remove from the heat and flip the chicken so that it is skin-side up and arranged in a single layer in the pan. Scatter the shallots, ginger, scallions, and Thai chiles over and around the chicken pieces. Pour the braising liquid around and over the chicken.

step six: braise the chicken

Transfer to the oven, uncovered, and cook until cooked through and fork tender, about 1 hour.

step seven: garnish and serve

Remove from the oven and let rest for 10 minutes to let the juices settle. Garnish with fresh Thai basil and cilantro. To serve, place some steamed rice in the bottom of a shallow bowl and top with a chicken quarter. Ladle the broth over the top and around the chicken (you want it extra brothy).

recipe FAQs:

I can’t wait to hear your thoughts on this Tangy Thai Braised Chicken! Let me know what you think in the comments below.

Looking for more chicken dishes? Try these!

Herby Chicken and Orzo Skillet

Vietnamese-Inspired Chicken and Noodle Bowls

Whole30 Chicken and Broccoli

Thai Basil Chicken Lettuce Cups

5 from 22 votes

Tangy Thai Braised Chicken

Servings: 4 people

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Ingredients 

1x2x3x

For the Braising Liquid:

• ▢ 1/3 cup coconut aminos
• ▢ ½ cup unsweetened coconut milk
• ▢ ½ cup low-sodium chicken broth
• ▢ 1/3 cup sweet chilli sauce
• ▢ 2 tablespoons fish sauce
• ▢ 2 tablespoons coconut sugar
• ▢ 3 garlic cloves, minced

For the Chicken:

• ▢ 4 whole bone-in, skin-on chicken leg quarters (or sub 8 thighs)
• ▢ 1 teaspoon kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 2 tablespoons avocado oil
• ▢ 2 large shallots, halved and sliced
• ▢ 1- inch knob of ginger, peeled and cut into thin matchsticks
• ▢ 6 scallions, cut into 2-inch pieces
• ▢ 2 Thai chiles, halved lengthwise (optional)
• ▢ Fresh thai basil leaves, for serving
• ▢ Fresh cilantro leaves, for serving
• ▢ Steamed white jasmine rice, for serving

Instructions 

• Preheat the oven to 375℉.
• In a medium bowl or jar, combine the braising liquid ingredients and whisk until very well combined. Set aside.
• Pat dry the chicken leg quarters and season with salt and pepper.
• In a large braiser or oven safe skillet, heat the oil over medium-high heat. Arrange the chicken, skin side down, in a single layer in the pan and cook until a deep golden-brown crust forms, 6 to 8 minutes.
• Remove from the heat and flip the chicken so that it is skin side up and arranged in a single layer in the pan. Scatter the shallots, ginger, scallions and Thai chiles over and around the chicken pieces. Pour the braising liquid around and over the chicken.
• Transfer to the oven, uncovered, and cook until cooked through and fork tender, about 1 hour.
• Remove from the oven and let rest for 10 minutes to let the juices settle. Garnish with the fresh Thai basil and cilantro. To serve, place some steamed rice in the bottom of a shallow bowl and top with a chicken quarter. Ladle the broth over the top and around the chicken (you want it extra brothy). Enjoy!

Nutrition

Calories: 519kcal, Carbohydrates: 27g, Protein: 24g, Fat: 35g, Saturated Fat: 13g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Cholesterol: 120mg, Sodium: 2091mg, Potassium: 508mg, Fiber: 2g, Sugar: 17g, Vitamin A: 319IU, Vitamin C: 10mg, Calcium: 45mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4 people

Calories: 519

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