Tropical and totally conducive to a killer bikini body, this chicken is delicious! It pairs so well with grilled peppers and zucchini too. If you don’t have a slow-cooker or a schedule that allows for slow cooking, this can be made in a skillet too (cook chicken and let summer in coconut water for 5-10 minutes partially covered)
Bikini Thighs: Ginger Chili Chicken
6 servings 375 cal/ea : 22g fat : 16g carb : 27g protein
2 lbs chicken thighs (with skin and bone)
16 oz coconut water
1 tbsp coriander
1 tbsp ginger
8 garlic cloves, chopped
1 tbsp chili powder
salt and pepper
2 tbsp basil
1 tsp salt and pepper
Place chicken thighs in crock pot with garlic.
Sprinkle all the spices evenly on top.
Pour coconut water over everything.
Cook on LOW for 9 hours.
With each serving:
1 grilled red bell pepper
1 grilled yellow bell pepper
1 grilled zucchini