Ingredients
- 1 ½ lb. bone-in, skin-on chicken thighs
- 3 ears, fresh sweet corn
- ½ cup this little goat went to southeast asia
- Kosher salt
- 1 15oz. can coconut cream
- ¼ cup packed brown sugar
- 1 Tbsp fresh lime juice
- 1 Tbsp fish sauce
- 1 Tbsp Sambal
- ⅓ cup Cotija cheese
- ½ cup fresh cilantro leaves, torn
Instructions
- Preheat oven or air fryer to 375 degrees.
- 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.
- 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.
- 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.
- 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.
- 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!
