Print

Spicy Ginger-Lime Chicken Thighs with Sweet Potatoes & Asparagus


  • Author: Emily Weeks, RDN, LD

Description

Chicken thighs glazed in a chili-garlic honey sauce with a pinch of coriander. Served with roasted sweet potatoes and asparagus.


Scale

Ingredients

  • 2 lb sweet potatoes
  • 2 small bunches asparagus
  • 4 tsp extra virgin olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 lb chicken thighs, boneless skinless
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 tsp extra virgin olive oil
  • 2 (1 inch) pieces ginger root
  • 1 small bunch cilantro
  • 1 lime
  • 3 tbsp extra virgin olive oil
  • 4 tsp chili-garlic sauce
  • 4 tsp honey
  • ¼ tsp coriander

Instructions

  1. Preheat oven to 425°F.
  2. Peel and medium dice sweet potatoes; transfer to a large baking sheet pan.
  3. Snap or cut off the woody ends of the asparagus; add to the baking sheet with the potatoes.
  4. Drizzle oil over veggies and season with salt and pepper; toss to combine, then spread out in an even layer. Place in the oven and bake until vegetables are fork-tender, about 20 minutes.
  5. Meanwhile, preheat a large skillet over medium-high heat.
  6. Pat chicken thighs dry with paper towels and place on a plate; season with salt and pepper on both sides.
  7. Once the skillet is hot, add oil and swirl to coat the bottom.
  8. Working in batches if necessary, add chicken to the skillet; cook until golden brown, about 2 minutes per side. Once golden, transfer to a clean plate and loosely cover with aluminum foil (the chicken will not be cooked all the way through).
  9. Meanwhile, peel and mince ginger. Shave cilantro leaves off the stems; discard stems and mince the leaves.
  10. Return skillet to medium heat. Juice lime into the skillet. Add ginger, half of the cilantro (reserving the rest for garnish), oil, chili-garlic sauce, honey, and coriander. Stir to combine the sauce.
  11. Return chicken to the skillet, along with any accumulated juices. Cover and simmer until chicken is cooked through, about 10 minutes.
  12. To serve, divide chicken and vegetables between plates. Sprinkle with reserved cilantro and enjoy!