Roasted chicken with coconut rice

Meal diversity is my jam. I always try to learn a new cultural recipe, at least once a month. This recipe has been a success for me. I make roasted chicken and coconut rice at least, three times a month.


My grandson even ask for it by name. Enjoy and thank you Bon Appetit.



Zest and juice of 1 lime

11″ piece ginger, peeled, finely grated, plus 3 peeled slices

2garlic cloves, finely chopped

⅓cup coconut palm sugar or (packed) light brown sugar

¼cup fish sauce

113.5-oz. can unsweetened coconut milk, divided

2tsp. freshly ground black pepper, plus more

2lb. skin-on, bone-in chicken thighs (4–6)

½medium head of green cabbage, stem trimmed, sliced into 1″-thick wedges

½tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

1cup white jasmine rice, rinsed until water runs clear

Cilantro leaves with tender stems and lime wedges (for serving)


Step 1

Whisk lime zest and juice, grated ginger, garlic, coconut palm sugar, fish sauce, ½ cup coconut milk, 2 Tbsp. oil, 2 tsp. pepper in a large bowl to combine. Set ¼ cup marinade aside for serving. Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.

Step 2

Preheat oven to 400°. Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a medium cast-iron skillet. Remove chicken from marinade and set, skin side up, on top of cabbage; season with salt and pepper. Roast 35 minutes. Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 5–7 minutes more.

Step 3

Meanwhile, bring rice, ginger slices, remaining 1 cup coconut milk, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve. 

Step 4

Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over.

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