Peri-Peri Coconut Chicken Skillet with Charred Corn Tips, FAQ & printable recipe

Tips for success

For the crispiest skin, make sure the chicken is very dry before applying the rub. You can even leave it uncovered in the refrigerator for an hour to dry out the skin further.

Also, don't crowd the pan—if your skillet is small, sear the thighs in two batches to maintain the high heat needed for browning.

The sauce is versatile: use it as a marinade for grilled shrimp or as a drizzle for roasted vegetables.

If you like extra heat, add a pinch of cayenne or a chopped fresh chili to the sauce. For a milder version, stir in a tablespoon of honey or brown sugar to balance the spice.

Variations

• Milder Version: To reduce the heat, use only 1/4 cup of peri-peri sauce and add 1/4 cup of tomato sauce or crushed tomatoes. This keeps the sauce creamy and rich but tames the spice. You can also remove the seeds from the chilies if using fresh ones.
• Creamy Peanut Twist: Stir 2 tablespoons of smooth peanut butter into the sauce along with the coconut milk. The peanut butter adds a nutty richness and helps thicken the sauce, making it even more luscious. Omit if you have a peanut allergy.
• Grilled Version: Instead of searing in a skillet, grill the chicken thighs over medium-high heat until the skin is charred and the internal temperature reaches 165°F (74°C). Meanwhile, char the corn on the grill and simmer the sauce in a small pot. Combine everything in a skillet to finish.
• Vegetarian Option: Swap the chicken for 1 pound of extra-firm tofu, cut into slabs and seared until golden. Use vegetable broth or water instead of chicken broth if needed. The rest of the recipe stays the same, and the tofu soaks up the spicy coconut sauce beautifully.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a skillet over medium heat, stirring occasionally, until hot and bubbling. Add a splash of coconut milk or water if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and deepen overnight.

Reheat gently on the stovetop over medium-low heat, adding a splash of water or coconut milk if the sauce has thickened too much. The chicken skin will soften during storage, but the dish will still be delicious.

You can season the chicken and make the sauce up to a day ahead. Keep both covered in the refrigerator.

When ready to cook, let the chicken sit at room temperature for up to 30 minutes before searing. The corn can be cut off the cob a few hours ahead and stored in the fridge.

Serving ideas

Serve this skillet dish straight from the pan for a rustic, family-style meal. It pairs wonderfully with steamed rice, crusty bread, or a simple green salad to balance the heat. The sauce is meant to be sopped up, so have plenty of bread or grains on hand.

For a complete dinner, add a side of sautéed greens or roasted vegetables. A cold, crisp beer or a fruity white wine like Riesling helps cool the spice. Garnish with extra lime wedges and a sprinkle of fresh cilantro, if you like, though the video keeps it simple.

Frequently asked questions

Recipe card

Peri-Peri Coconut Chicken Skillet with Charred Corn

Prep 10 minCook 18 minTotal 28 minServes 4

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp smoked paprika
• 3 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup peri-peri chili sauce
• 1 can (13.5 oz) full-fat coconut milk
• 2 ears fresh sweet corn, kernels cut off
• 1 lime, cut into wedges

Instructions

1. Pat the chicken thighs dry with paper towels. In a small bowl, mix the smoked paprika, minced garlic, kosher salt, and black pepper. Rub the mixture all over the chicken thighs, ensuring even coverage.
2. In a blender or food processor, combine the peri-peri chili sauce and full-fat coconut milk. Blend until smooth and well combined. Set aside.
3. Heat a large cast-iron skillet over medium-high heat (400°F). Add the chicken thighs skin-side down. Sear for 10 minutes without moving, until the skin is deeply golden and blistered. Flip and cook for 2 minutes on the other side.
4. Remove the chicken from the skillet and set aside. Add the corn kernels to the hot skillet and cook, stirring occasionally, for 3-4 minutes until charred and slightly blistered. Season with a pinch of salt.
5. Pour the peri-peri coconut sauce into the skillet with the corn. Bring to a simmer over medium heat (325°F). Return the chicken thighs to the skillet, skin-side up. Simmer for 8 minutes, basting occasionally with the sauce, until the chicken is cooked through.
6. Squeeze the lime wedges over the hot skillet. Serve directly from the skillet, spooning extra sauce over the chicken and corn.

Contains: milk

Estimated nutrition per serving

Calories

580

Protein

35 g

Carbohydrates

20 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.