Tropical Chicken Thigh Bowls

It’s already July and I can’t believe it! I just want summer to last forever. In the Midwest, it really seems to fly by. Before we know it, the snow is here. I’m too busy soaking it all in (literally), and I’m just trying to get back outside! These Tropical Chicken Thigh Bowls were jam packed with sweet and savory flavor. The chicken was so juicy and golden, the coconut ginger sauce was creamy, sweet, and a little spicy. Then you’ve got that delicious cucumber mango topping which freshens everything up and gives off even more tropical vibes. Served over rice, this recipe was easy and delicious. A total winner with the family, done in just 35 minutes and…it tastes like summer.

This post may contain affiliate links

Where does this flavor inspiration come from?

This particular flavor combination can be found across South Indian, Thai, Indonesian, and Southeast Asian cooking. In tropical cuisines, mangoes grow in abundance, and coconut is often used as a base ingredient.

The mango is sweet and slightly acidic, the coconut is velvety, the cucumber is fresh and hydrating, and the chicken becomes a complete flavor sponge! With the cilantro sprinkled on top, it really pulls everything together and becomes cohesive. Sweet, savory, cool, creamy – balanced!

Did you know?

Coconut milk isn’t actually “milk”, it’s an emulsion of coconut oil and water that is created when fresh coconut flesh is grated, then squeezed. Pretty neat, right? People have been cooking with it for thousands of years!

Using coconut milk is a great way to thicken sauces without using starch, making it a bit healthier. And since it doesn’t curdle when mixed with heat and citrus, it’s a little less technical and easier to use. Of course it doesn’t always fit, but I love utilizing coconut whenever I can whether that be by using the oil, water, milk, or flakes. I love the flavor! Hopefully someday soon, I’ll live in a climate where these groovy fruits grow!

What ingredients do I need to make this?

For the chicken thighs:

Bone-in Chicken Thighs
Olive Oil
Salt
Paprika
Garlic Powder
Black Pepper

For the coconut ginger sauce:

Garlic
Olive Oil
Ground Ginger
Coconut Milk
Soy Sauce
Brown Sugar
Red Pepper Flakes
Rice Vinegar

For the cucumber mango topping:

Mango
Cucumber
Red Onion
Cilantro
Salt
Rice Vinegar

For the rice:

Jasmine Rice
Salt
Freshly Cracked Black Pepper

What equipment do I need?

• Large Skillet
• Mixing Bowls
• Measuring Cups and Spoons
• Cutting Board
• Chef Knife
• Meat Thermometer
• Saucepan
• Tongs
• Whisk
• Aluminum Foil
• Paper Towel
• Vegetable Peeler

How do I make it?

To make the cucumber mango topping:

To get started on this recipe, first let’s make the cucumber mango topping. Wash the cucumber and cilantro, then mince the cilantro. Peel and dice the cucumber, dice the red onion, then slice and dice the mango.

Mince the garlic and set that off to the side.

Add all ingredients to a medium sized bowl, reserving some cilantro for serving.

Add the salt and rice vinegar, then stir to combine.

Cover and refrigerate until ready to use. This helps those flavors marry together!

To prep the chicken and cook the chicken thighs:

Pat the chicken thighs very dry on both sides, then move them to a plate.

In a small bowl, add the salt, paprika, garlic powder, and black pepper, then whisk to combine.

Generously rub the spices onto the thighs on both sides, massaging the blend into the meat.

In a large skillet, heat the oil for the chicken over medium heat.

Sear skin side down for several minutes, then flip with a tong and cook a few minutes more.

When chicken is golden in color and reads 165 F in the center, move to a plate covered with foil until ready to use.

Set the skillet to the side to use again.

To make the rice:

In a small saucepan, cook the jasmine rice to package instructions. When it’s done, fluff it with a fork, then stir in some salt and freshly cracked black pepper.

Set aside until ready to use.

To make the coconut ginger sauce:

In the same skillet we used for the chicken, heat the rest of the olive oil over medium heat.

Add the garlic and ginger to the pan, stirring constantly so the garlic doesn’t burn, and cooking until fragrant. Stir in the coconut milk, soy sauce, brown sugar, red pepper flakes, and the rice vinegar, then bring to a simmer.

Reduce heat to medium low and simmer for several minutes, until slightly thickened.

To make the tropical chicken thigh bowls:

Add the chicken thighs back into the sauce and simmer for a few minutes, letting those flavors from the sauce absorb into the chicken.

Remove from heat. Now let’s assemble the bowls!

Spoon some of the rice into bowls, top with coconut ginger sauce, chicken thighs, and the chilled cucumber mango topping. Garnish with reserved cilantro, then serve tropical chicken thigh bowls immediately. Enjoy!

Tips:

• If you don’t have chicken thighs, you could easily make this the same way with chicken breasts, just adjust the cook time as needed. Additionally, you could use boneless thighs and adjust the time for those too. Bone-in thighs take longer to cook, but are more forgiving as they don’t dry out as easily.
• You could substitute the jasmine rice for basmati or white rice if that’s what you’ve got on hand!
• Not having these bowls all at once? No worries. Keep everything in separate airtight containers in the fridge and the ingredients will keep for 2-3 days. Great for meal prepping!

Digging the tropical vibe? Check these recipes out!

• Tropical Banana Bread
• Hawaiian Chicken Thighs
• Frozen Pineapple Creamsicle Colada

Do you love mango too? There’s more to browse!

• Mango Banana Smoothie
• Spicy Mango Chicken Wings
• Kiwi Mango Daiquiri