We love this fresh spring recipe for Coconut & Chipotle Braised Chicken Legs. Spicy and delicious, everyone is sure to love it!
5 chicken legs
Kosher salt and black pepper, to taste
1 onion, diced
1/4 cup butter
3 garlic cloves, smashed with the side of a chef’s knife
2-3 Chipotle peppers from a can of Chipotle peppers in Adobo, minced
1 can coconut milk
1 cup Basmati rice, cooked
1 tbsp cilantro leaves, whole
1 lime, cut into wedges
Season the chicken generously with salt and pepper, and leave to rest for 30 minutes.
Grill the chicken for two minutes, or until the meat begins to turn golden brown, flip and cook for another 2 minutes.
While the chicken is cooking, heat a cast iron Dutch oven or stainless-steel pot on the grid. Add the butter, onion, and garlic. Cook for 2-3 minutes or until the mixture becomes fragrant. Add peppers and coconut milk and allow to simmer.
Once the coconut milk begins to simmer, add the chicken legs and cover the Dutch oven with the lid. Cook for 20 minutes or until the internal temperature of the chicken passes 165°F and the meat begins to pull away from the bone. Remove the pot from the EGG and allow to cool, uncovered. Taste and adjust seasoning.
Serve the chicken and sauce over the rice and garnish with cilantro and limes.
Recipe and photo from Big Green Egg and Rusty Bowers.