Roasted Chicken Thighs with Sweet Corn and This Little Goat went to Southeast Asia Coconut Caramel

Roasted Chicken Thighs with Sweet Corn & Coconut Caramel

Yield: 4 servings
Time: 30 minutes
Active Time: 20 minutes

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!  

Back to blog