Posted by on Sep 19, 2014

Angeline Talens is a wannabe bodybuilder who’s passionate about the pleasures of good food. Check out her recipes website The Epicurean Bodybuilder and follow her on Fitocracy.

The chicken is first braised in coconut milk and spices and then broiled until it’s lightly charred and crispy!  This would be wonderfully paired with jasmine rice (if your macros allow for it, of course!)

Macros for whole recipe: Protein 90g/ Fat 52g/ Carbs 4g/ Calories 860


1 cup canned coconut milk ( I used Aroy-D coconut milk which is found in most Asian groceries)

2 inch piece ginger, sliced

1 tablespoon Sriracha sauce

2 teaspoons ground turmeric

1 tablespoon soy sauce

1 tablespoon paprika

1 stalk lemongrass, tender inner white bulbs only, minced


16 oz boneless skinless chicken thighs (you can also use chicken breast, just adjust macros)


Optional add-ins

Sliced cucumber

Cilantro, chopped


Freshly squeezed lime juice


  1. In a large heavy pot, combine coconut milk, ginger, lemongrass, Sriracha, turmeric, soy sauce, and paprika. Bring to a simmer for 10 minutes (cover pot). Salt chicken generously and then add to pot. Cook chicken at simmer, covered, for half an hour, or until chicken is cooked through. Remove chicken and set aside to cool.
  2. When chicken is cool enough to handle, place chicken in a single layer, well-spaced out, in an oven-safe skillet or sheet pan, and broil until top is crispy. Watch the chicken and make sure it doesn’t burn in the broiler!
  3. Add some slices of cucumber and cilantro then sprinkle on Sriracha and lime juice.

Macros for whole recipe: Protein 90g/ Fat 52g/ Carbs 4g/ Calories 860

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