Coconut-Lemongrass Braised Chicken with Tiki Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs braised in a fragrant coconut milk and lemongrass broth infused with warm tiki-inspired spices. This asian fusion-inspired chicken ready in about 55 minutes pairs skin-on bone-in chicken thighs, (13.5 oz) coconut milk, thinly sliced shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Asian Fusion cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Season 6 bone-in chicken thighs with salt and black pepper, then brown skin-side down for 5-6 minutes until golden and crisp. Flip and cook for 3 minutes. Remove and set aside.
  2. Step 2: Reduce heat to medium and add 2 thinly sliced shallots, 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 2 bruised and chopped lemongrass stalks to the skillet. Sauté for 2-3 minutes until fragrant.
  3. Step 3: Stir in 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1 tbsp brown sugar, and 1 tbsp fish sauce. Cook for 1 minute to bloom the spices.
  4. Step 4: Pour in 1 can (13.5 oz) coconut milk, scraping up any browned bits from the pan. Return chicken thighs to the skillet, skin side up, and bring to a gentle simmer.
  5. Step 5: Cover and reduce heat to low. Simmer for 25-30 minutes until chicken is tender and cooked through, and sauce has thickened slightly.
  6. Step 6: Remove lemongrass stalks, adjust seasoning with salt and black pepper. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges.

Frequently asked questions

How long does Coconut-Lemongrass Braised Chicken with Tiki Spices take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut-Lemongrass Braised Chicken with Tiki Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.

Can I substitute ingredients in Coconut-Lemongrass Braised Chicken with Tiki Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut-Lemongrass Braised Chicken with Tiki Spices for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut-Lemongrass Braised Chicken with Tiki Spices?

Asian Fusion chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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