Garlic Coconut Butter Chicken Thighs and Zoodles

I’ve got to share this recipe that’s quickly become one of my go-to weeknight dinners: Garlic Coconut Butter Chicken Thighs paired with fresh, vibrant zoodles. It’s one of those dishes that feels indulgent and comforting but still manages to be light and nourishing. The way the rich, creamy coconut butter sauce melds with the savory garlic and juicy chicken thighs? Absolute magic. And the zoodles—spiralized zucchini noodles—add that fresh, slightly crunchy contrast that makes this meal feel balanced and satisfying.

What I really love about this dish is how simple it is to put together, even on busy days when you want something delicious without spending hours in the kitchen. The chicken thighs cook up juicy and tender in a skillet, soaking in the flavors of coconut butter, garlic, and a touch of seasoning. Meanwhile, the zoodles only take a few minutes to sauté, so everything comes together quickly. It’s perfect for those nights when you crave comfort food but want to keep things healthy and low-carb.

Also, this recipe is incredibly versatile. You can easily swap out the zoodles for other veggies or serve the chicken over rice or cauliflower rice if you prefer something a little heartier. The garlic coconut butter sauce is so flavorful and rich that it complements a variety of sides. Plus, it’s dairy-free thanks to the coconut butter, which is a win for anyone avoiding dairy but still craving that buttery richness.

Honestly, this dish has become a favorite in my rotation because it hits all the right notes: creamy, garlicky, flavorful chicken paired with fresh, light noodles that make it feel like a complete meal without weighing you down. Whether you’re cooking for yourself, family, or friends, this Garlic Coconut Butter Chicken Thighs and Zoodles is a recipe worth trying soon.

Why You’ll Love It

• Rich, Flavor-Packed Sauce: The combination of garlic and coconut butter creates a silky, aromatic sauce that coats the chicken perfectly, giving each bite a luscious, satisfying taste.
• Juicy, Tender Chicken Thighs: Chicken thighs stay moist and flavorful, much more forgiving than chicken breasts, making this dish incredibly delicious and easy to cook without drying out.
• Light and Healthy with Zoodles: Using zucchini noodles instead of pasta keeps the meal low-carb and adds a fresh, crisp texture that balances the richness of the sauce.
• Quick and Easy to Make: This recipe comes together in under 30 minutes, ideal for busy weeknights when you want something homemade but don’t have hours to spend cooking.
• Dairy-Free and Versatile: The coconut butter adds a creamy, buttery element without dairy, making this suitable for those with lactose intolerance or following a dairy-free lifestyle. Plus, you can easily swap sides or add veggies to customize the meal.

Ingredient List

For the Chicken and Sauce

• 6 bone-in, skin-on chicken thighs
• 3 tablespoons coconut butter
• 4 cloves garlic, minced
• 1 teaspoon paprika
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• ¼ cup chicken broth or water

For the Zoodles

• 4 medium zucchinis, spiralized
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon lemon juice (optional, for brightness)

Ingredient Notes

• I always use organic, grass-fed chicken thighs when possible—it makes the flavor richer and the meat more tender.
• Coconut butter is different from coconut oil; it’s creamier and adds a lovely buttery texture. Look for brands with minimal additives.
• Fresh garlic is key here—don’t skip it or substitute with garlic powder if you want that bold garlicky punch.
• Spiralizing your own zucchini gives the best texture, but pre-packaged zoodles work fine in a pinch.
• Using bone-in, skin-on thighs ensures the chicken stays juicy and develops a crispy, flavorful skin.
• Chicken broth adds a nice depth to the sauce, but water works if you don’t have any on hand.
• A squeeze of lemon juice over the zoodles brightens up the whole dish and balances the creamy sauce beautifully.

Kitchen Equipment Needed

• Large skillet or frying pan – For cooking the chicken thighs and making the sauce; a heavy-bottomed pan works best for even heat.
• Spiralizer – To turn zucchinis into fresh zoodles; I love using a handheld spiralizer for quick prep.
• Tongs – For flipping and handling chicken thighs easily without tearing the skin.
• Knife and cutting board – To mince garlic and prep zucchinis.
• Measuring spoons and cups – For accurate seasoning and sauce ingredients.
• Mixing bowl (optional) – Handy if you want to toss zoodles with lemon juice or seasoning before cooking.
• Wooden spoon or spatula – To stir the sauce and gently sauté the zoodles without bruising them.

Instructions

Step 1: Prepare the Chicken Thighs

• Pat the chicken thighs dry with paper towels to ensure crispy skin.
• Season both sides generously with salt, pepper, and paprika.
• Mince the garlic and set aside for later.

Pro Tip: Drying the skin really helps it crisp up beautifully during cooking—don’t skip this!

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Step 2: Cook the Chicken Thighs

• Heat a large skillet over medium-high heat. Add 1 tablespoon of coconut butter and let it melt completely.
• Place the chicken thighs skin-side down in the skillet. Cook undisturbed for about 6-8 minutes, until the skin is golden brown and crisp.
• Flip the chicken thighs and cook for another 5-6 minutes on the other side until cooked through (internal temperature should reach 165°F or 75°C).
• Remove the chicken from the skillet and set aside on a plate, keeping the skillet with the rendered fat and browned bits.

Pro Tip: Resist moving the chicken too much while it cooks to get that perfect crispy skin.

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Step 3: Make the Garlic Coconut Butter Sauce

• Lower the heat to medium, then add the remaining 2 tablespoons of coconut butter to the skillet.
• Add the minced garlic and fresh thyme leaves. Stir and sauté for about 1-2 minutes until fragrant but not browned.
• Pour in the chicken broth (or water) and scrape the bottom of the pan with a wooden spoon to loosen any browned bits.
• Let the sauce simmer gently for 3-4 minutes until it thickens slightly.

Pro Tip: Whisk or stir continuously here to prevent the sauce from separating and to combine all flavors well.

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Step 4: Cook the Zoodles

• While the sauce simmers, heat olive oil in a separate large pan over medium heat.
• Add the spiralized zucchini noodles and sauté for 2-3 minutes, stirring gently, until just tender but still firm.
• Season with salt, pepper, and a squeeze of lemon juice if using. Toss lightly to combine.

Pro Tip: Avoid overcooking zoodles—they can become soggy fast. Keep them slightly crisp for the best texture.

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Step 5: Combine and Serve

• Return the cooked chicken thighs to the skillet with the sauce. Spoon some sauce over the chicken to coat.
• Let everything warm together for a minute or two so the flavors meld.
• Plate the zoodles and top with the garlic coconut butter chicken thighs. Spoon extra sauce over the top.

Enjoy immediately while the chicken is juicy and the sauce is warm!

Tips and Tricks for Success

• Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
• Don’t rush browning the chicken skin—low and slow helps crisp it up perfectly.
• Make sure to dry the zucchini noodles well with a paper towel before cooking to reduce excess moisture.
• If the sauce seems too thick, add a splash of chicken broth or water to loosen it.
• Cook zoodles just until tender to keep their fresh texture and avoid sogginess.
• Let the sauce simmer gently; high heat can cause the coconut butter to separate.
• Use fresh garlic for the best aroma and flavor—pre-minced garlic won’t give the same punch.

Ingredient Substitutions and Variations

• Substitute chicken thighs with boneless, skinless if preferred, but watch cooking time to avoid drying out.
• Use ghee or unsalted butter instead of coconut butter for a more traditional buttery flavor.
• Swap zucchini noodles for spaghetti squash, cauliflower rice, or even regular pasta if you want a carb option.
• Replace fresh thyme with rosemary or oregano for a different herbal note.
• Use vegetable broth instead of chicken broth to make the sauce vegetarian-friendly if using a meat substitute.
• Add a pinch of red pepper flakes for a spicy kick.
• Incorporate sliced mushrooms or bell peppers into the sauce for extra veggies and flavor.

Serving Suggestions

• I love serving this garlic coconut butter chicken and zoodles with a simple side of steamed asparagus or green beans to add some crunch and freshness.
• A crisp green salad with a tangy vinaigrette pairs beautifully to balance the rich, creamy sauce.
• For a heartier meal, serve the chicken and sauce over cauliflower rice or quinoa to soak up every bit of that delicious sauce.
• Garlic bread on the side is a favorite of mine—it’s perfect for mopping up the extra sauce and adds a satisfying crunch.
• Sprinkle some toasted shredded coconut or chopped fresh herbs like parsley or cilantro on top for an extra burst of flavor and color.

Storage and Reheating Instructions

• Store leftover chicken and zoodles in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the chicken and sauce in a skillet over low heat to avoid drying out the chicken or breaking the sauce.
• Reheat the zoodles separately in a pan for just a minute or two to prevent sogginess.
• Avoid microwaving zoodles directly as they can become watery and mushy.
• If sauce thickens too much when reheating, stir in a splash of chicken broth or water to loosen it.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes! You can substitute chicken breasts, but they cook faster and can dry out more easily. Keep a close eye on them and consider cooking them a bit more gently.

What’s the difference between coconut butter and coconut oil?

Coconut butter includes the whole coconut flesh and is creamy and thick, while coconut oil is just the fat and is liquid at room temperature. Coconut butter gives a richer, buttery texture perfect for this sauce.

How do I prevent my zoodles from getting soggy?

Make sure to cook them just 2–3 minutes until tender but still firm. Also, pat dry with a paper towel before cooking to remove extra moisture.

Can I prepare this recipe ahead of time?

You can cook the chicken and sauce ahead and reheat gently. For best texture, cook the zoodles fresh right before serving.

Is this recipe keto-friendly?

Absolutely! It’s low-carb and packed with healthy fats, making it a great choice for a keto or low-carb diet.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!