Coconut‑Crusted Quinoa Chicken Thighs with Zesty Ginger Sauce

This mouth‑watering dish combines the nutty crunch of coconut with the wholesome boost of quinoa, all wrapped around tender chicken thighs. The bright ginger‑lime sauce adds a refreshing kick that makes it irresistible for busy nights. Ready in under 30 minutes, it’s the ultimate fusion of flavor, texture, and nutrition.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• • 4 bone‑in, skin‑on chicken thighs
• • 1 cup cooked quinoa (about 3/4 cup uncooked)
• • 1/2 cup coconut flakes
• • 1/2 cup panko breadcrumbs
• • 1/4 cup almond flour
• • 2 large eggs, lightly beaten
• • 2 tbsp soy sauce
• • 2 tbsp honey
• • 2 tbsp fresh grated ginger
• • 1 tbsp lime zest
• • 2 tbsp fresh lime juice
• • 2 tsp sea salt, divided
• • 1 tsp freshly ground black pepper
• • 2 tbsp neutral‑flavor coconut oil

Instructions

1. 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
2. 2. In a shallow bowl combine coconut flakes, panko, almond flour, 1 tsp salt, and pepper.
3. 3. Pound the chicken thighs lightly with a meat mallet or rolling pin to even thickness.
4. 4. Dip each thigh first in beaten eggs, then dredge in the coconut‑breadcrumb mixture until fully coated.
5. 5. Place the coated thighs on the prepared baking sheet and drizzle with coconut oil.
6. 6. Bake for 18–20 minutes, turning once, until skin is crisp and the internal temperature reaches 165°F (74°C).
7. 7. While the chicken cooks, whisk together soy sauce, honey, grated ginger, lime zest, lime juice, and remaining salt to create the sauce.
8. 8. Remove the thighs from the oven and pour the sauce over the top, letting it caramelize for 2 minutes.
9. 9. Sprinkle cooked quinoa over the baked thighs, gently tossing to coat with sauce.
10. 10. Serve hot, garnished with fresh cilantro or lime wedges if desired.

Chef's Note

For extra crispiness, replace some coconut flakes with toasted coconut chunks and grill the thighs for the last 2 minutes of baking.

Make-Ahead Tips

The ginger‑lime sauce can be prepared a day ahead and refrigerated up to 24 hrs. Reheat gently on the stovetop; the crust stays crunchier if you warm the thighs in a toaster oven before serving.

Substitutions

Use chicken‑less tofu or tempeh for a vegetarian version. Swap quinoa with cauliflower rice or roasted sweet potato cubes, and use almond flour or chickpea flour for a gluten‑free coating.