I’m pretty sure you guys already know that chicken is not my favorite thing to eat, so I have had to figure out really good recipes, as the hubs loves chicken and I want to enjoy it with him. Several years ago, I found this recipe for Thai Coconut Chicken. It was written for the grill. Oh my gosh, you guys, the chicken was actually delicious, yes, you heard right, it was delicious.
The white meat was actually juicy (and you know I prefer the dark) and so full of flavor. I was floored. The aroma of the marinade itself is enough to make you want to make a huge vat and take a plunge, head first.
This recipe is one of the things hubs and I liked to bring with us to cook on the open grill, when we would spend the day fishing in Lake Worth, Florida, at our favorite spot, next to the bridge. I’ve converted this recipe to use in the Pressure Cooker, so that on rainy days, I can still have this wonderful chicken.
Prepare the marinade the night before, to give the marinade a chance to really permeate the chicken.
I generally make a double batch of the sauce, so that I can use up the whole can of coconut milk at once and then put it into a bag with chicken and freeze for next time and I did double the recipe and popped the marinade into a Reditainer Extreme Freezer Container for next time.
Use a microplane and zest all the lemon peel from one lemon, making sure not to get any of the white pith into your bowl.
Peel and cut the ginger into chunks. If you like ginger, use the full three inches, otherwise, just use the two inches. I love ginger and use the full amount, sometimes more.
Use a food processor to chop and mix the ingredients. I only used my Vitamix here because my husband won’t eat this chicken if he sees cilantro (and I used the entire big bunch!), so, the next picture won’t be pretty. I’ve been cooking this exact recipe for him for years and it is one of his favorites, but if I tell the old geezer that there is cilantro in the marinade, he won’t touch it. Yeah, I know.
We really don’t hide things from each other, I just don’t come right out and say hey babe, you know there is cilantro in here. He picked up the cilantro for me at the market, so he knows there
is was cilantro in the house.
See, not so pretty. Yours will be beautiful when you use a food processor and you will see pieces of cilantro and ginger. Okay, by now the aroma of the marinade has overcome you, and is filling the kitchen with that wonderful smell, so, grab a spoon stick it in, use your finger, whatever you like and take a taste the marinade. I’ll wait.
Are you back? You’re welcome. Try your best not to drink this straight from the container. Okay, okay, one more taste.
Place the chicken and marinade into a bag or a container and put in the refrigerator overnight for best results. The marinade needs to penetrate the chicken and because of the lemon, it will. Turn the bag/container over, every so often to make sure all the chicken is immersed in the marinade.
I used bone in/skin on chicken thighs this time, but this is best made with boneless/skinless chicken breasts or thighs (I will change some pictures after I make this again with the boneless/skinless). Dump the chicken and the liquid into the Pressure Cooker cooking pot.
There is no need to crisp up the chicken unless you have used chicken with skin, which I did here. I’ve been so tired lately and forgot that we use boneless/skinless for this recipe, so, I was forced to crisp up the skin under the broiler and guess what? It came out really good. If you want more flavor, dip the chicken pieces into the sauce and then put them back under the broiler to crisp.
If you have used chicken with skin and have an , you can finish off the chicken by following my Air Fryer Thai Coconut Chicken recipe.
If you prefer to cook the chicken on the grill, please see my BBQ Grilled Thai Chicken Coconut recipe (coming soon). Serve with Pressure Cooker Thai Triple Coconut Rice, or Ghee Rice and a green vegetable.
- GoWise 8 Quart Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Alton Brown Salt Box
- OXO Good Grips Cutting Board
- GoWise Steamer Basket
- Microplane Stainless Steel Zester
- Reditainer Extreme Freezer Containers
- Freezer Labels
- VitaMix Creations
Here is your handy printable recipe:
- 2 inch piece of Fresh Ginger, peeled
- 1 Scallion, green and white parts
- 1 Lemon, washed
- 3 Cloves Garlic
- 1 cup Fresh cilantro (packed)
- ¾ cup Unsweetened Coconut Milk (shake well before opening)
- ¾ cup Stubb’s Pork Marinade
- 1 Tablespoon Light Soy Sauce
- ¼ cup (packed) plus 1 Tablespoon Dark Brown Sugar
- ½ teaspoon Kosher Salt
- About 3 pounds boneless, skinless chicken thighs
- Peel and cut the ginger.
- Cut scallion into a few pieces.
- Use a microplane or vegetable peeler to remove all the zest from the lemon. Be careful not to remove the pith (white part).
- Cut the lemon in half and squeeze all the juice into the food processor bowl.
- Add the ginger, scallion, lemon zest, garlic, cilantro, coconut milk, Stubb’s Pork Marinade, soy sauce, brown sugar and salt to the food processor and pulse a few times to combine.
- Place chicken in a container or bag and pour marinade over. Seal tightly and place in refrigerator overnight (or at least three hours). Turn the container over, every so often, until ready to use.
- Add the chicken and marinade to the Pressure Cooker cooking pot.
- Lock on lid and close Pressure Valve.
- Cook on High Pressure for 10 minutes.
- Allow a 5 minute natural release.
- If using chicken with skin, place under broiler for a few minutes to crisp skin.
If using bone in breasts with skin, cook 12 minutes and crisp under the broiler.
If using bone in thighs with skin, cook 15 minutes and crisp under the broiler.
Make a double batch and freeze half of it with raw chicken for another meal.