20-Min Spiced Chicken in Banana Leaf
Indonesian-inspired chicken wrapped and baked with a quick spice paste of ginger, garlic, and turmeric. One pan, deeply aromatic, tastes like you spent hours but takes 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 4 pieces (about 2 lbs) bone-in, skin-on chicken thighs
- 2 tbsp, minced fresh ginger
- 4 cloves, minced garlic cloves
- 1 tbsp ground turmeric
- 1 whole lime (juiced)
- ¾ cup coconut milk (full-fat)
- 4 sheets banana leaves or parchment paper
Instructions
- 1
Heat oven to 400°F. Pat chicken thighs dry and season generously with salt and pepper.
- 2
Combine ginger, garlic, turmeric, lime juice, and 0.5 tsp salt in a small bowl, stirring to form a paste.
- 3
Rub the spice paste all over each chicken thigh, pressing it into the skin and underneath.
- 4
Arrange banana leaves on a sheet pan. Place one chicken thigh on each leaf, then drizzle 3 tbsp coconut milk over each.
- 5
Fold leaves loosely over chicken to create a packet. Bake uncovered 15 minutes until thighs reach 165°F at the thickest part.
- 6
Carefully unwrap packets. Drizzle pan juices over chicken and serve hot with rice.
Tools you’ll need
- sheet pan
- small mixing bowl
- meat thermometer
- measuring spoons
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