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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:
Braising allows the chicken to slowly cook and become extra tender while also allowing the braising liquid to deeply flavor the chicken.
Yes! I’d suggest subbing with bone-in skin-on chicken thighs.
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
Thai Basil Chicken Lettuce Cups
Tangy Thai Braised Chicken
Ingredients
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Ooooohhhh this was incredible! Now what to serve with it besides rice so I can make it for guests? xo
Rice, rice noodles, a veggie stir fry, a yummy crisp cabbage salad! it’s really nice to have rice/rice noodles to serve over that sauce and soak it in.
I absolutely loved this, so flavorful!
My kids don’t like coconut milk flavor in some dishes, is there a substitute you would recommend?
Thanks.
you could just do some extra broth in place.
My whole family loved this recipe. The chicken was so juicy and flavorful. The broth was amazing. One of your best recipes yet.
Delicious and incredibly easy to make. For those asking, please don’t use boneless, skinless chicken breast! This really needs a chicken thigh at least (what I used instead of leg quarters). The crispy skin and the meat staying juicy is so so so good!
Can I use skinless boneless chicken breasts that I have on hand? How would the cook time change?
flavors were out of this world! restaurant quality. and such an easy recipe to make.
Omg! 12/10. You nailed this one. Could not stop eating.
Heck yes, thank you so much! Glad you enjoyed this!
If I could give this more than 5 ⭐️ I would. The braising broth is insane! My husband says it’s one of the best dishes I’ve ever made. Will absolutely make this again.
Delicious!!! Thank you for yet another go-to meal!!
Made this last night using bone in chicken thighs. OUTSTANDING! A new fav!!! Just WOW!