Garlic Coconut Butter Chicken Thighs and Zoodles
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.
Equipment
- Large skillet or frying pan
- Spiralizer
- Tongs
- Knife and Cutting Board
- Measuring Spoons and Cups
- Mixing bowl (optional)
- Wooden spoon or spatula
Ingredients
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
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!
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.
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.
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.
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.
Notes
Nutritional Value (Per Serving — Approximate)
- Calories: ~430–480 kcal
- Protein: 28–32g
- Fat: 30–34g
- Saturated Fat: 18–20g
- Carbohydrates: 7–10g
- Fiber: 2g
- Sugars: 3g
- Net Carbs: ~6–8g
- Cholesterol: ~120mg
- Sodium: ~400–500mg